Roasted Poblano Chicken Enchilada Skillet -- Looking for a quick and easy dish to celebrate Cinco de Mayo or for Mexican inspired weeknight dish? This Roasted Poblano Chicken Enchilada Skillet will have dinner on the table in no time thanks to using torn corn tortillas, shredded rotisserie chicken, and homemade roasted poblano cream sauce. -- #roastedpoblanochickenenchiladas #enchiladaskillet #roastedpoblanocreamsauce #chickenenchiladaskillet

Roasted Poblano Chicken Enchilada Skillet

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings 6 people
Author Brittany Hollie



  • 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

Optional toppings:

  • Mexican crema
  • Diced cherry tomatoes
  • Cilantro



  1. 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.
  2. 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.
  3. 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.
  4. Add 1 diced poblano pepper to the cream mixture and then purée it using an immersion (stick) blender or an upright blender.
  5. 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.
  6. 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.
  7. Serve the skillet with optional toppings if you desire.