Chicken & Poblano Enchiladas

with Cilantro Sauce & Caramelized Onion

50 MIN

4 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

1020 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
8 Flour Tortillas
1 cup Tricolor Quinoa
2 15.5-Oz Cans Black Beans
2 Poblano Peppers
2 Sweet Or Yellow Onions
4 oz Monterey Jack Cheese
1 Tbsp Ancho Chile Paste
½ cup Cilantro Sauce
4 tsps Honey
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 large 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, grate the cheese on the large side of a box grater. Drain and rinse the beans. Halve, peel, and thinly slice the onions. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

3 Cook the chicken & peppers

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. 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 peppers; 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 peppers, 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 4 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.

5 Caramelize the onions

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 onions; 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 onions 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!