If you’re craving a dish that combines bold flavors and creamy, comforting textures all in one skillet, the Creamy Poblano Chicken Enchilada Skillet is exactly what you need. This recipe brings together tender chicken, smoky poblano peppers, black beans, and corn in a luscious sour cream and cheese sauce, all layered with crispy tortilla strips for that perfect enchilada-inspired crunch. It’s a weeknight dinner winner that’s both satisfying and easy enough to whip up on busy evenings.
What You’ll Love About This Recipe
- One-skillet convenience: Minimal cleanup without sacrificing flavor.
- Rich, creamy sauce: The sour cream and cheese create a luscious texture that coats every bite.
- Bright, smoky heat: Poblano peppers add just the right amount of smoky warmth without overpowering the dish.
- Nutritious and hearty: Packed with protein, fiber, and veggies like black beans, corn, and onions.
- Customizable: Swap the chicken for turkey or try different cheeses to suit your taste.
- Perfect for leftovers: Reheat easily and tastes just as delicious the next day.
What Goes In
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas, cut into strips
- Fresh cilantro, for garnish
What’s in the Gear List
- Large skillet or sauté pan – for cooking everything in one place.
- Sharp knife – to dice the chicken, onion, and poblano peppers.
- Cutting board – to prep your veggies and chicken.
- Wooden spoon or spatula – for stirring and combining ingredients.
- Measuring spoons and cups – to keep the spices and dairy precisely balanced.
Step-by-Step: Creamy Poblano Chicken Enchilada Skillet
Step 1: Prep the Chicken and Veggies
Start by cutting your chicken breasts into bite-sized pieces; this ensures quick, even cooking. Dice your onion and poblano peppers, then mince the garlic cloves. Having everything chopped ahead makes the cooking process smooth and efficient.
Step 2: Sauté the Chicken
Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, cumin, and chili powder. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3: Cook the Vegetables
In the same skillet, add the diced onion, garlic, and poblano peppers. Sauté until the onions soften and the poblanos start to char slightly, about 5 minutes. This step builds the smoky flavor that’s signature to the dish.
Step 4: Add Corn and Black Beans
Stir in the corn kernels and black beans. Cook for another 2-3 minutes until warmed through.
Step 5: Combine Chicken and Creamy Sauce
Return the cooked chicken to the skillet. Lower the heat to medium-low and stir in the sour cream and half of the shredded cheese. Mix everything gently until the cheese melts and the sauce is creamy and evenly coats the ingredients.
Step 6: Add Tortilla Strips and Melt Cheese
Sprinkle the tortilla strips over the top of the skillet mixture, then add the remaining cheese evenly over the top. Cover the skillet with a lid or foil and let it cook for 3-5 minutes until the cheese melts and the tortilla strips soften slightly but retain some crunch.
Step 7: Garnish and Serve
Remove from heat and garnish generously with fresh cilantro. Serve your Creamy Poblano Chicken Enchilada Skillet hot, pairing it with your favorite sides or a simple green salad.
Seasonal Serving Ideas
- Spring: Pair with a fresh avocado and radish salad for a bright contrast.
- Summer: Serve alongside grilled corn on the cob and a chilled cucumber salsa.
- Fall: Add a warm roasted sweet potato mash to complement the smoky flavors.
- Winter: Enjoy with a side of sautéed kale or roasted Brussels sprouts for a cozy meal.
Recipe Notes & Chef’s Commentary
- Use fresh poblanos when possible for the best flavor. If you prefer less heat, remove the seeds before dicing.
- For a lighter version, substitute sour cream with Greek yogurt; it adds tang without sacrificing creaminess.
- Mix up the cheese! Monterey Jack melts beautifully, but sharp cheddar adds a lovely bite.
- Don’t skip the tortilla strips—they add essential texture that makes this skillet feel like an enchilada casserole.
- Try this skillet with ground turkey instead of chicken for a different protein twist, similar to the Creamy Poblano Turkey Pasta.
- If you love one-pan meals, consider checking out the Creamy Chicken Enchilada Pasta Skillet for another easy, flavorful dinner idea.
Shelf Life & Storage
This skillet meal stores beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or microwave to prevent the sour cream from curdling. If the sauce thickens too much, stir in a splash of milk or water to loosen it up.
You can also freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Top Questions & Answers
Can I use canned poblano peppers instead of fresh?
While fresh poblanos offer the best flavor and texture, canned poblano peppers can be used in a pinch. Just be sure to drain them well, and keep in mind the smoky flavor may be milder.
Is this recipe spicy?
This dish has a mild to medium heat level thanks to the poblano peppers and chili powder. If you prefer more spice, add a pinch of cayenne pepper or diced jalapeños.
Can I make this recipe dairy-free?
Yes! Substitute the sour cream with a dairy-free yogurt or cashew cream, and use a dairy-free cheese alternative. The dish will still be creamy and delicious.
What can I serve with this skillet for a complete meal?
Pair it with a simple green salad, Mexican rice, or warm tortillas. For a lighter side, try grilled vegetables or a fresh tomato salsa.
Weekend Projects
- Creamy Poblano Turkey Pasta – a comforting pasta dish with similar flavors perfect for weekend cooking.
- Creamy Chicken Enchilada Pasta Skillet – another skillet dinner that’s quick to make and packed with cheesy goodness.
- Homemade corn tortillas – take your tortilla strips to the next level by making fresh tortillas from scratch.
- Roasting and canning poblano peppers – preserve the smoky flavor to use year-round.
Next Steps
Once you’ve mastered this Creamy Poblano Chicken Enchilada Skillet, experiment by adding your favorite vegetables or swapping out proteins to keep it fresh and exciting. Don’t forget to explore other delicious one-pan dishes that bring ease and flavor to your kitchen routine.
Enjoy every creamy, smoky bite of this skillet dinner that’s sure to become a staple in your meal rotation!
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Creamy Poblano Chicken Enchilada Skillet
Ingredients
Equipment
Method
- Start by cutting your chicken breasts into bite-sized pieces; this ensures quick, even cooking. Dice your onion and poblano peppers, then mince the garlic cloves. Having everything chopped ahead makes the cooking process smooth and efficient.
- Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, cumin, and chili powder. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, garlic, and poblano peppers. Sauté until the onions soften and the poblanos start to char slightly, about 5 minutes. This step builds the smoky flavor that’s signature to the dish.
- Stir in the corn kernels and black beans. Cook for another 2-3 minutes until warmed through.
- Return the cooked chicken to the skillet. Lower the heat to medium-low and stir in the sour cream and half of the shredded cheese. Mix everything gently until the cheese melts and the sauce is creamy and evenly coats the ingredients.
- Sprinkle the tortilla strips over the top of the skillet mixture, then add the remaining cheese evenly over the top. Cover the skillet with a lid or foil and let it cook for 3-5 minutes until the cheese melts and the tortilla strips soften slightly but retain some crunch.
- Remove from heat and garnish generously with fresh cilantro. Serve your Creamy Poblano Chicken Enchilada Skillet hot, pairing it with your favorite sides or a simple green salad.
Notes
- Use fresh poblanos when possible for the best flavor; remove seeds for less heat.
- Substitute sour cream with Greek yogurt for a lighter, tangy sauce.
- Try different cheeses like sharp cheddar or Monterey Jack for varied flavor.
- Don’t skip the tortilla strips to add essential texture and enchilada feel.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
