Chicken & Poblano Enchiladas with Cilantro Sauce & Caramelized Onion

Chicken & Poblano Enchiladas

with Cilantro Sauce & Caramelized Onion

50 MIN
2 Servings
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From the Test Kitchen

These crowd-pleasing enchiladas—filled with bites of chicken, spiced quinoa, and poblano peppers—are smothered in homemade caramelized onions glazed in honey and ancho chile paste. It’s all tempered by a layer of melty monterey jack cheese baked on top.

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  • Nutrition
    PER SERVING
  • Calories
    1050 Cals (est.)
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fresh
ingredients
Chicken & Poblano Enchiladas with Cilantro Sauce & Caramelized Onion
Title
  • 10 oz Boneless Chicken Breast Pieces
  • 4 Flour Tortillas
  • ½ cup Tricolor Quinoa
  • 1 15.5-Oz Can Black Beans
  • 1 Poblano Pepper
  • 1 Sweet Or Yellow Onion
  • 2 oz Monterey Jack Cheese
  • 1 Tbsp Ancho Chile Paste
  • 2 tsps Honey
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
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step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the quinoa
1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa. Cook, uncovered, 16 minutes. Turn off the heat. Drain thoroughly.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, drain and rinse the beans. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

Cook the chicken & peppers
3 Cook the chicken & peppers

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Turn off the heat.

Assemble the enchiladas
4 Assemble the enchiladas

To the pot of cooked quinoa, add the cooked chicken and pepper, cilantro sauce, drained beans, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

Caramelize the onion
5 Caramelize the onion

Rinse and wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening) and chile paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

Bake the enchiladas & serve your dish
6 Bake the enchiladas & serve your dish

Evenly top the enchiladas with the caramelized onion and grated cheese. Bake 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

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Chicken & Poblano Enchiladas

Cook the quinoa
1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa. Cook, uncovered, 16 minutes. Turn off the heat. Drain thoroughly.

2 Prepare the ingredients

Meanwhile, drain and rinse the beans. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

Prepare the ingredients
Cook the chicken & peppers
3 Cook the chicken & peppers

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Turn off the heat.

4 Assemble the enchiladas

To the pot of cooked quinoa, add the cooked chicken and pepper, cilantro sauce, drained beans, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

Assemble the enchiladas
Caramelize the onion
5 Caramelize the onion

Rinse and wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening) and chile paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

6 Bake the enchiladas & serve your dish

Evenly top the enchiladas with the caramelized onion and grated cheese. Bake 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Bake the enchiladas & serve your dish
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