Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts
- 2 teaspoons chili powder or green chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and fresh ground black pepper to taste
- 1 pound baby potatoes or Yukon gold, diced
- 1/2 cup diced yellow onion
- 1 poblano chile, seeds removed and diced
- 8-ounce can diced green chiles
- 1/2 cup green enchilada sauce
- 1/2 cup shredded cheddar cheese
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add seasoned chicken breasts and sear for 3-4 minutes, then sauté until fully cooked.
- Remove chicken and cover with foil.
- In the same skillet, add remaining olive oil, potatoes, onion, poblano, salt, and pepper. Sauté until potatoes are fork-tender, adding water if needed.
- Stir in spices, diced green chiles, chicken, and green enchilada sauce, mixing well.
- Top with shredded cheddar cheese and cover until melted.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Let chicken reach room temperature before cooking for even results.
Adjust spice level by adding more green chiles as needed.
Feel free to use different cheeses for variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100