Okay… I’m ready for summer. I’m ready to be sitting outside, chips and guac in one hand and a margarita in the other. The weather is being nice here in Oregon and the sun has made its spring time debut. Thank you Mr. Sun! I needed some sunlight to get motivated again.
I freaking love this recipe because I’m one of those people who take enchiladas way too seriously. My first introduction to making them was well before I knew how to cook. A friend of mine, his mother, would make enchiladas for 2 or 3 days. She would make enough to freeze a whole bunch for winter (such a Midwest thing) and enough to share with all her friends and family (also a Midwest thing). I never seen anything like this in my life. Typically I won’t spend days making them, but I have been known to make 3 or 4 pans in one round.
So to me… enchiladas were always a huge undertaking until I decided I needed to work on a recipe to make them on demand. This recipe does not disappoint, you still get all those amazing flavors without cooking for a whole day.
I love to top them with the crema sauce, so freaking good. You can also garnish with guacamole, salsa and lime! Yum!
So lets keep dreaming of margaritas until its nice enough to actually sit outside and have one.
Until next time – Jennifer
One Pan Chicken Verde Enchiladas
Enchiladas do not have to be time consuming, save yourself the time, hassle and dishes with this easy twist on a classic Mexican favorite!
- 1 Poblano Pepper
- 2 Scallions
- 4 tbsp Sour Cream
- 1 tbsp Hot Sauce
- 10 oz Chicken Breast Strips*
- 1 tbsp Southwest Spice Blend
- 10 ounces Green Enchilada Sauce
- 6 Corn Tortillas
- 1/2 cup Mexican Cheese Blend
Adjust rack to top position and heat broiler to high. Wash and dry all produce. Halve, core, and thinly slice poblano crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine sour cream and hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until poblano is softened and lightly blistered, 5-7 minutes.
Meanwhile, place chicken in a medium bowl. Toss with a drizzle of oil, Southwest Spice, salt, and pepper. Add chicken and scallion whites to pan with poblano. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in a quarter of the sauce (you’ll use the rest later); taste and season with salt and pepper. Turn off heat; transfer to a separate medium bowl. Wipe out pan.
Divide chicken mixture between tortillas. Roll up tortillas and place seam sides down in pan used to cook filling. Top with remaining sauce and sprinkle with Mexican cheese.
Broil enchiladas on top rack until browned and bubbly, 3-4 minutes. Remove from oven. Drizzle with crema and sprinkle with scallion greens. Serve.