Chicken & Poblano Enchilada Bake

Zubereitung

1. 1

   Prep the filling

   Cut the chicken thigh into bite-size pieces, cut the corn tortilla into quarters, dice the poblano pepper and onion, and chop the cilantro.
2. 2

   Cook the chicken

   Heat a large skillet over medium-high heat. Add the chicken thigh and onion, stir and turn often, and season with 1/2 tsp salt and a few grinds of black pepper.

   9 Min.
3. 3

   Make the filling

   Add the poblano pepper, canned diced tomato, and chili powder to the large skillet. Stir and simmer over medium heat.

   10 Min.
4. 4

   Layer and bake

   Layer the corn tortilla and chicken mixture in a baking dish, finishing with monterey jack cheese. Bake at 200°C.

   17 Min.

   Tipp: Let the dish stand briefly before serving so the layers hold together.

5. 5

   Taste and serve

   Taste and adjust with salt and black pepper. Spoon sour cream over the bake, scatter on cilantro, and serve warm.

   2 Min.