Happy Early Cinco de Mayo! I know most people are planning to go out and celebrate with friends at bars, Mexican & Tex-Mex restaurants, or house parties, but if you plan on staying in to celebrate then this is the recipe you NEED, my Roasted Poblano Chicken Enchilada Skillet. It’s very simple to put together and, SURPRISE, there is no rolling or filling tortillas involved. All you have to do is cut or tear the tortillas then toss them into the skillet mixture with some cheese and you are good to go! So that leaves even more time for margarita and beer drinking! (Let’s be real, that’s really why most people love celebrating this holiday. LOL Myself included. *shakes margarita in cocktail shaker*)
The most complicated portion of this recipe is roasting the poblano peppers and shredding the rotisserie chicken. You will save so much time by using a rotisserie chicken from the grocery store! Just grab a pair of vinyl gloves and get busy, the chicken will easily pull right apart. You are going to roast the poblano peppers right over the open flames of your stove burner. Make sure you watch it carefully and turn it over often so all sides get evenly charred.
How to Cook the Roasted Poblano Chicken Enchilada Skillet
I cooked the entire Roasted Poblano Chicken Enchilada Skillet in ONE skillet! Don’t want you guys dirtying a lot of dishes to cook dinner. I used one of my favorite Calphalon tri-ply skillets, but feel free to use whatever skillet you have on hand. Most of my pots and pans are Calphalon because it is one of my absolute favorite cookware brands. I’ve been using this brand most of my life!
To purée the roasted poblano into the cream sauce you will want to use an immersion (stick) blender or an upright blender. I decided to use my Blendtec blender to purée the mixture.
The Flavor of This Roasted Poblano Chicken Enchilada Skillet
If you don’t really care for spicy foods, you don’t have to fret about this dish, it’s not really spicy. Poblano peppers are very similar to green bell peppers with more flavor and less bitterness. I personally use poblano peppers in place of green bell peppers in most dishes. I puréed one roasted poblano into the cream sauce and diced the other roasted poblano to be folded into the skillet mixture; so you will really be able to get that nice, smoky flavor incorporated throughout the entire dish! We also have some other bold flavors going on like chili powder, cumin, coriander, oregano, and a little cayenne pepper.
You guys know we don’t do bland dishes here!
As I type this I am sitting here trying to figure out what exactly I’m doing for Cinco de Mayo. What plans do you have? Tell me about them in the comment section. I’m for sure making pulled pork tacos with my new Crock-Pot Express Crock Multi-Cooker that I received a few days ago. I’m really excited about putting this baby to work. Don’t worry, I will definitely have a review coming on it soon! Anyway, I might actually try to go out with a friend tomorrow evening because I usually never go out for Cinco de Mayo.
I’m not going to keep you guys for very long today because you could be using this precious time to head to the grocery store to purchase whatever ingredients you need! So go ahead and Pin or Yum this recipe to save it to your recipe archive. Also, if you don’t mind, I’d love it if you shared this recipe with your friends and family by using the share buttons at the top, side, or bottom of this post! Share pictures of your rendition of this dish with me on social media. Here are my links if you aren’t already following me: Bloglovin’,Facebook, Instagram, Twitter and Snapchat to stay up-to-date. Also, please subscribe to my YouTube channel because I will be adding another video next week!
- 1 pound shredded chicken (I used a rotisserie chicken)
- 2 poblano peppers roasted & diced
- 1 cup onion diced
- 1/2 cup red bell pepper diced
- 3-4 garlic cloves minced
- 4 tablespoons grass-fed butter
- 3 tablespoons organic unbleached all-purpose flour
- 3 cups hot organic chicken broth/stock
- 8 ounces organic sour cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 + 1/4 teaspoon organic ground cumin
- 1/2 + 1/4 teaspoon chili powder
- 1/4 teaspoon organic coriander
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1-15 ounce can organic black beans rinsed and drained
- 8 corn tortillas diced
- 1 1/2 cups pepper jack cheese shredded
- 1 1/2 cups Monterey jack cheese shredded
- Mexican crema
- Diced cherry tomatoes
- In a large skillet set over medium heat, add 1 tablespoon of butter, the diced onion & red pepper, and minced garlic. Cook for 2-3 minutes then remove the mixture from the skillet and place in a bowl. Set the bowl aside.
- In the same skillet set over medium-low heat, melt the 3 remaining tablespoons of butter then add flour and whisk together. Be careful not to let the roux brown too much, you are looking for it to turn a golden brown color.
- Let the roux cook for 5 minutes then whisk in a cup of the hot chicken broth ensuring that there are no lumps. Then whisk in the remaining chicken broth and the sour cream.
- Add 1 diced poblano pepper to the cream mixture and then purée it using an immersion (stick) blender or an upright blender.
- Add in all of the seasonings, the black beans, and the onion, red bell pepper, and garlic mixture. Simmer on medium-low heat for 5 minutes, then add the shredded chicken, the other diced roasted poblano pepper, diced tortillas and half of the cheeses. Stir it until it is fully combined.
- Turn on your oven’s broiler to high. Top the enchilada skillet with the remaining cheese and stick the skillet under the broiler for about 3-5 minutes, or until the cheese is golden brown.
- Serve the skillet with optional toppings if you desire.