Do you love Chicken Enchiladas? Chicken and Vegetables in Poblano Pepper Sauce is a one skillet meal …delicious chicken enchilada flavor, without all the extra fat and calories! Using fresh herbs, roasted peppers and a perfect blend of vegetables this recipe offers great nutrition and amazing flavor in this quick-to-fix meal.
Chicken and Vegetables in Poblano Pepper Sauce
3 green poblano peppers
¼ cup fresh Parsley
2 cups reduced fat sour cream or plain Greek yogurt
1 lb. boneless, skinless chicken breasts, cubed
2 cloves minced garlic (divided use)
1-2 Tbl. oil
½-1 cup minced onion
½ cup fresh cilantro
2 cups fresh or frozen corn
1 cup of mushrooms, sliced
*Salt & pepper, to taste
- Wash and dry the whole poblano peppers. Oil lightly for cooking.
- To cook, select one of these three cooking methods: grill, roast in oven, or broil in oven. Place peppers on grill or oven pan. Cook large peppers about 25 to 30 minutes total. Smaller peppers usually need about 8 to 12 minutes, or until peppers are dark brown/black and blistered. Once peppers are cooked, remove from heat and wrap in foil for a 10-20 minutes. This step allows the peppers to steam for easier peeling. Once the peppers are cool enough to handle, open foil, peel the skin off and clean seeds out of the center.
- In a blender, combine the poblano peppers with parsley and sour cream (or yogurt), salt and pepper to taste.
Chicken and Vegetables:
- Place the cubed chicken breast into a heated, lightly oiled skillet, sauté until cooked through, and nicely browned. Remove from skillet and keep warm.
- Add the onion, cilantro, corn and mushrooms to the skillet, cooking until all vegetables are softened, about 10 minutes. Add the remaining garlic clove and cook an additional 1-2 minutes.
- Add the chicken back to the skillet, mixing into the cooked vegetables. Pour the poblano pepper sauce over the chicken and vegetables, bring to a slow simmer for 10 minutes to marry flavors. Use chicken stock or water if needed for thinning sauce.