Chicken & Poblano Enchilada Bake

Name: Chicken & Poblano Enchilada Bake
Prep time: 25 min
Total time: 45 min
Yield: 4
Cuisine: メキシコ料理
Ingredients: 1.33 lb chicken thigh, cut into bite-size pieces; 8 small tortillas corn tortilla, cut into quarters; 1 large poblano pepper, diced; 1 medium onion, diced; 1 14 oz can canned diced tomato; 1.5 cups shredded monterey jack cheese; 2 tsp chili powder; 0.5 cup sour cream; 0.5 cup cilantro, chopped

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

全部で45分
手を動かすのは25分
4人分
少し丁寧に
冷凍保存できます

アレルゲン表示

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材料

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

作り方

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
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分
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分
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分
ポイント: Let the dish stand briefly before serving so the layers hold together.
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分

Tonightがこの料理を選ぶ理由

手を動かすのは25分だけ。あとは、オーブンや鍋におまかせです。
冷凍保存できるので、無駄になりません。
1週間に変化を添える、メキシコ料理の夜です。

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