Spicy one pan chickenenchilada skillet - Extra large standard

Spicy One-Pan Chicken ‘Enchilada’ Skillet

with Poblano Pepper, Salsa Verde & Mozzarella

530 cals

25 mins

Description

That’s right, the whole enchilada—and what’s more, in a single skillet! First, you’ll cook the chicken in Mexican-inspired spices (think chilies, smokiness and sesame seeds) and then shred it into tender morsels. The meat will join sautéed poblano and onion with a touch of salsa verde for intensity. Instead of wrapping the filling, you’ll stir in strips of tortillas topped with a bubbling layer of mozzarella cheese. Enter freshly chopped tomato and daubs of sour cream for the finale. Enchila-tada!

Contains:

Milk, Sesame, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Chicken breasts

  • 1 Onion (or shallot)

  • 1 Tomato

  • 1 Poblano pepper (or green pepper)

  • 45ml Salsa verde

  • 60g Grated mozzarella

  • 43ml Sour cream

  • 4 Wheat flour tortillas

  • 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)

Nutrition

Total fat

19g

Saturated Fat

9g

Sodium

1140mg

Total carbs

38g

Sugar

8g

Protein

53g

Fibres

4g

Recipe Instructions

Spicy One-Pan Chicken ‘Enchilada’ Skillet - Step #1 Cook & shred the chicken
Step 1: Cook & shred the chicken
Preheat the oven to broil. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until browned. Add ½ cup water (double for 4 portions) and cook, scraping up any browned bits, 1 to 2 min., until cooked through. Transfer the chicken and any remaining liquid to a bowl. Reserve the pan. Using two forks, shred the chicken.
Spicy One-Pan Chicken ‘Enchilada’ Skillet - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, stack and halve the tortillas; cut into ½ inch strips. Small-dice the tomato. Halve, peel and thinly slice the onion. Core and thinly slice the poblano. 
Spicy One-Pan Chicken ‘Enchilada’ Skillet - Step #3 Sauté the vegetables
Step 3: Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the poblano, onion, remaining spices and S&P. Sauté, 2 to 3 min., until fragrant and softened.
Spicy One-Pan Chicken ‘Enchilada’ Skillet - Step #4 Make the ‘enchilada’ skillet
Step 4: Make the ‘enchilada’ skillet
To the pan of vegetables, add the chicken and any remaining liquid, the salsa verde and ½ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until heated through. Add the tortillas; stir well. Top with the cheese.
Spicy One-Pan Chicken ‘Enchilada’ Skillet - Step #5 Broil the ‘enchilada’ skillet
Step 5: Broil the ‘enchilada’ skillet
Transfer the ‘enchilada’ skillet to the oven and broil, 3 to 4 min., until the cheese is melted and bubbling.
Spicy One-Pan Chicken ‘Enchilada’ Skillet - Step #6 Finish & serve
Step 6: Finish & serve
Season the tomato with S&P. Divide the ‘enchilada’ skillet between your plates. Garnish with the tomato and sour cream. Bon appétit!