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Chicken & Poblano Enchilada Bake Free recipe

Mexican · traybake

Chicken & Poblano Enchilada Bake

Layered corn tortillas, chicken, poblano, and tomato bake together under a bubbling blanket of cheese for a crowd-pleasing dinner.

  • 45 min in all
  • 25 min hands-on
  • Serves 4
  • A little care
  • Freezes well

Allergen flags

Corn · Milk

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

  • Chicken thigh, cut into bite-size pieces1.33 lb
  • Corn tortilla, cut into quarters8 small tortillas
  • Poblano pepper, diced1 large
  • Onion, diced1 medium
  • Canned diced tomato1 14 oz can
  • Monterey jack cheese1.5 cups shredded
  • Chili powder2 tsp
  • Sour cream0.5 cup
  • Cilantro, chopped0.5 cup

Method

  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

    Tip: 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

Why Tonight would pick this

  • Only 25 minutes of hands-on work; the oven or the pot does the rest.
  • It freezes well, so nothing goes to waste.
  • A Mexican night to keep the week interesting.

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