This one-pan wonder combines tender, spiced chicken and flavorful potatoes smothered in a zesty green chile sauce, topped with gooey melted cheddar. An easy and satisfying meal, perfect for busy weeknight dinners!
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2
Swirl the oil to coat the bottom of the skillet, then add the cubed chicken, spreading it into a single layer.
3
Season the chicken with salt, pepper, half of the green chile powder, cumin, and garlic powder.
4
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.
POTATO MIXTURE
5
Add the remaining tablespoon of oil to the skillet along with the diced potatoes, onion, and poblano. Season with salt and pepper.
6
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.
7
Add the remaining green chile powder, green chiles, cooked chicken, and enchilada sauce to the skillet and stir.
8
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.
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