Cheesy Green Chile Chicken Potato Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Swirl the oil to coat the bottom of the skillet, then add the cubed chicken, spreading it into a single layer.

Season the chicken with salt, pepper, half of the green chile powder, cumin, and garlic powder.

Sear the chicken untouched for 3-4 minutes, then toss and continue to cook until fully cooked. Remove the chicken from the skillet and set aside on a plate.

Add the remaining tablespoon of oil to the skillet along with the diced potatoes, onion, and poblano. Season with salt and pepper.

Sauté the vegetables for several minutes before lowering the heat to medium and continuing to cook for 7-12 minutes or until potatoes are fork-tender. If potatoes brown before they're fully cooked, add a few tablespoons of water and cover the skillet with a lid to steam.

Add the remaining green chile powder, green chiles, cooked chicken, and enchilada sauce to the skillet and stir.

Sprinkle the shredded cheese on top and cover the skillet with a lid to allow the cheese to melt. Garnish with chopped cilantro if desired.