halfbakedharvest4.1
Cheesy Poblano Chicken and Rice Skillet
Melty cheese, crispy tortillas, and a vibrant sauce, all with cozy summer comfort-food vibes!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400°F.2. Heat the oil in a large oven-safe skillet over medium-high heat. Add the onions, poblanos, chicken, smoked paprika, garlic powder, and a pinch of salt. Cook for 8 to ⏱️ 10 minutes, until the peppers are charred and the chicken is nearly cooked through.2. Stir in the enchilada sauce, salsa, cream cheese, rice, and beans. Top with 1 cup of cheese and remove from the heat.3. Arrange the tortillas over the filling, gently pressing them into the sauce to create pockets. Fill the pockets and top the dish with the remaining cheese.4. Bake for 10 to ⏱️ 15 minutes, until the sauce is bubbling and the tortillas are crisp around the edges.5. Finish with flaky sea salt and serve with avocado, lime, Greek yogurt, and cilantro.
smoked paprika1 tablespoon(12 ounce) red enchilada sauce1 cangarlic powder1 tablespooncream cheese, melted6 ouncessea saltcup chopped cilantro1/2cilantro, avocado, lime wedges, and Greek yogurt for serving
Nutrition Facts
calories
679 kcal
serving Size
1 serving
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