▪️1+1/2 lb. Chicken Breast▪️1 tsp Olive Oil▪️Salt & Pepper▪️28 oz. Can Mild Green Enchilada Sauce▪️4 Large Poblano Peppers, sliced in 2” strips▪️1 tsp Cumin▪️1 tsp Chili Powder▪️4 oz. Can Mild Green Chiles▪️12-15 Corn tortillas▪️2 Cups (8 oz.) Mexican cheese▪️Sour Cream, for serving (optional)▪️
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🌱Vegan Modification: Sub in 1 can of pinto beans and 1 can of corn for chicken (no need to cook them in the enchilada sauce); sub in plant based cheese or leave it out; serve with sliced avocado on top
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1️⃣ Preheat oven to 375°F
2️⃣ Cut each chicken breast into 3 pieces (so they cook faster); sear in olive oil with salt and pepper for 2-3 min per side and then pour in the enchilada sauce; bring to a boil and then cover and turn down to a simmer (low heat) and for 15-20 mins until chicken is cooked through
3️⃣ While the chicken is cooking, in a separate pan over medium high heat sauté the poblano peppers with cumin, chili powder, 1/2 tsp salt, and pepper; cook for 8-10 mins until peppers are tender then mix in the green chiles and turn off the heat
4️⃣ Remove the chicken from the pot (save the enchilada sauce!) and shred with two forks
5️⃣ Layer sauce on the bottom, corn tortillas (break them and jigsaw together so they cover the pan in one layer), 1/2 of the chicken, 1/2 of the pepper mixture, 1/3 of the cheese and some more enchilada sauce; repeat for one additional layer and top with tortillas and cheese (there will be three tortilla layers and two meat + pepper layers)
6️⃣ Bake for 25-30 mins until cheese is melted and bubbly and enjoy with sour cream if you please!
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⏲ 20 minute prep time + 50 minute cook time
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Recipe serves 4 people
