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Homemade Creamy Poblano Chicken Enchilada Skillet recipe photo

Creamy Poblano Chicken Enchilada Skillet

This Creamy Poblano Chicken Enchilada Skillet is bursting with smoky, cheesy flavor and comforting textures all in one easy skillet meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring spoons and cups

Method
 

Step 1: Prep the Chicken and Veggies
  1. 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
  1. 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
  1. 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
  1. Stir in the corn kernels and black beans. Cook for another 2-3 minutes until warmed through.
Step 5: Combine Chicken and Creamy Sauce
  1. 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
  1. 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
  1. 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.