ROASTED CORN AND POBLANO CHICKEN ENCHILADA SKILLET (GF, DF)

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Издатель Sep 9, 2026

ROASTED CORN AND POBLANO CHICKEN ENCHILADA SKILLET (gluten-free, dairy-free)✨I love finding ways to include protein, fats, and fiber all in one pan to take the guesswork out of the dinner hour! This one ticks all of my boxes: easy to whip up on a weeknight, packed with delicious flavors, and its nutritious. Oh, and soo easy to clean up!

Ingredients:
2 poblano peppers, seeded and diced
1½ cups corn kernels, fresh or frozen and thawed (I used a 10oz bag of kernels)
2 tablespoons avocado oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups cooked shredded chicken
1 15-ounce can black beans, drained and rinsed
1½ cups red enchilada sauce
8 small corn tortillas, cut into 1½-inch pieces
1 cup shredded dairy-free cheddar-style cheese, divided (optional)
1 teaspoon ground cumin
½ teaspoon smoked paprika
1/2 cup df sour cream
1 tablespoon fresh lime juice
For serving: sliced avocado, sliced scallions, lime wedges, chopped cilantro

Instructions:
Heat a 12-inch oven-safe skillet over medium-high heat. Add the poblanos, corn, 1 tablespoon avocado oil, ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender and charred in spots.
Transfer about ½ cup of the corn and poblano mixture to a small bowl and reserve for finishing.
Reduce the heat to medium. Add the remaining tablespoon avocado oil, chicken, black beans, cumin, smoked paprika, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Stir until combined.
Add the enchilada sauce, tortilla pieces and ½ cup df cheese - gently fold together until the tortillas are evenly coated. Spread the mixture evenly in the skillet and sprinkle the remaining cheese over the top.
Cook for 7-10 minutes, until bubbling around the edges and the tortillas are tender.
Stir together the df sour cream and lime juice.
Scatter the reserved charred corn and poblanos over the skillet. Finish with a drizzle of lime sour cream, sliced avocado, scallions, lime wedges and cilantro.