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Savory chunks of seasoned chicken and potatoes are enveloped in a cheesy and spicy sauce for a delicious weeknight meal. Made with pantry staple ingredients and just one skillet, this Green Chile Chicken with Potatoes will be your new go-to dinner!
One-pot meals are a lifesaver when you already have a stack of neglected dishes in the sink. I like to make these in a high-quality non-stick sauté pan or use my favorite pink pans. Truthfully, one-pot meals take a teeny bit longer to cook than if you used a few pans, but I’d rather spend more time prepping than cleaning up. Anyone else?
Ingredients for Green Chile Chicken with Potatoes
This recipe is made with mostly pantry-staple ingredients that I usually have on hand.
If you have a family member with a dairy allergy, you can totally leave out the cheese to make it dairy-free. You can serve some cheese on the side and sprinkle it on top for those who want the cheese.
- olive oil
- chicken breast
- chili powder
- onion powder
- cumin
- oregano
- salt
- pepper
- golden potatoes
- yellow onion
- poblano pepper
- water
- canned diced green chiles
- green chile enchilada sauce
- Mexican-style cheese (you can also leave out the cheese if you want to make it dairy free)
- Toppings like sour cream, diced tomatoes, avocado, cilantro, or lime wedges
How to Make Green Chile Chicken
This dish is simple to make but is different from your usual weeknight routines. If you’re in a dinner rut, this is a great meal to make.
To make this meal, start by cooking the chicken and seasonings in some oil. Cook it through and set it aside
In the same pan you cooked the chicken in, add more olive oil, diced potatoes, onions, poblano pepper, and water. Stir that up, then cover with a lid and let cook for about 10 minutes. Once the potatoes are cooked through, add the can of diced green chilies, enchilada sauce, and cheese, then add the cooked chicken that you set to the side back into the pan.
Stir everything up to melt the cheese and let the ingredients cook together for a few minutes.
Serve this dinner with your favorite toppings like sour cream, diced tomatoes, avocado, cilantro, or lime wedges.
More One-Skillet Recipes
One Pot Lemon Chicken and Rice
Creamy Chicken Skillet with Tomatoes and Zucchini
Ground Beef and Vegetable Soup
Green Chile Chicken with Potatoes
Ingredients
- 2 tbsp olive oil, divided
- 1 lb chicken breast, cubed
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp oregano
- 1 tsp salt
- ½ pepper
- 4 medium golden potatoes, cut into small bite-sized pieces
- 1 yellow onion, diced
- 1 poblano pepper, diced
- ⅓ cup water
- 4 oz can diced green chiles
- ½ cup green chile enchilada sauce
- ½ cup Mexican-style cheese
Instructions
- To a large skillet over medium heat, add 1 tbsp olive oil. Once hot, add the chicken and season with the remaining seasonings. Stir the chicken around to coat in the seasonings, then cook the chicken through. Remove it to a clean plate and set aside.
- In the same pan we cooked the chicken in, add the remaining olive oil, diced potatoes, onions, poblano pepper, and water. Stir, then cover with a lid and let cook for about 10 minutes, stirring often, or until the potatoes are fork-tender. Add the can of diced green chilies, enchilada sauce, and cheese, then add back in the cooked chicken. Stir to melt the cheese and let the ingredients cook together for a few minutes.
- Serve with your favorite toppings like sour cream, diced tomatoes, avocado, cilantro, or lime wedges. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For those of us that maybe have a low tolerance for hot, spicy food how would you recommend turning down the heat?
Turned out very good! I think this would make for a good breakfast burrito filling along with some eggs and sausage! Been eating the leftovers wrapped in a tortilla.