Chicken Poblano

Course: Main Courses

Cuisine: Tex-Mex

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 720.7kcal

This creamy Chicken Poblano features tender chicken and roasted poblano peppers blended with cream cheese, Mexican crema, cilantro, garlic, and onion. Mild, flavorful, and ready in about 40 minutes, it makes an easy Tex-Mex dinner.

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Ingredients

2 teaspoons salt divided
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ lbs chicken breast strips
4 large Poblano peppers seeds and membranes removed, roasted and peeled
2 tablespoons butter
¾ cup onion white, sliced
3 cloves garlic roughly chopped
8 oz cream cheese one package, sliced into cubes
⅓ cup cilantro fresh
1 cup Mexican crema or sour cream
1 cup milk divided
¾ cup corn yellow or white, divided
½ cup cheese shredded

Instructions

In a small bowl, combine 1 teaspoon salt, black pepper, garlic powder, and onion powder. Sprinkle the seasoning mixture evenly over the chicken strips. Cover and refrigerate until ready to cook.
Slice the roasted and peeled poblano peppers into strips. Reserve ½ cup of the poblano strips for garnish.
Melt the butter in a large skillet over medium-low heat. Add the sliced onion and cook for about 5 minutes, or until tender.
Add the remaining poblano strips and chopped garlic. Cook for about 3 minutes, stirring frequently.
Remove the skillet from the heat and let the mixture cool for about 5 minutes. Transfer the poblano mixture to a blender.
Add 1 teaspoon salt, cream cheese, cilantro, Mexican crema or sour cream, and ½ cup of the milk. Blend until smooth and creamy.
In the same skillet, cook the seasoned chicken over medium heat for about 8 minutes, stirring occasionally, until the chicken is cooked through.
Add ½ cup of the corn and the remaining ½ cup milk. Stir to combine.
Pour the blended poblano sauce into the skillet. Cook for about 4 minutes, stirring occasionally, until the sauce is heated through and the chicken is fully coated.
Remove from the heat. Garnish with the reserved poblano strips, remaining corn, and shredded cheese.
Serve hot.

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