green goddess. [tacos w. shredded chicken in a spicy poblano cream sauce topped w. caramelized onions & sour cream]

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I’ve come to the realization that just about anything is delicious in a tortilla. This shredded chicken in a spicy poblano cream sauce is incredibly flavorful on its own, but made even better when spread on a grilled tortilla and topped with sweet, caramelized onions. These tacos are a new favorite!


tacos w. shredded chicken in a spicy poblano cream sauce topped w. caramelized onions & sour cream
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Olive oil
  • 4 boneless, skinless chicken breasts, both sides seasoned with salt and pepper
  • 1 poblano pepper, seeded and deveined
  • 1 jalapeño, seeded and deveined
  • 2 Wyler's chicken bouillon cubes dissolved in 1 cup hot water
  • 3 tbsp. cream cheese, at room temperature
  • ½ cup shredded Mexican cheese
  • 3-4 tbsp. fresh cilantro, chopped
  • Juice of ½ lime
  • Salt and pepper, to taste
  • 1 tbsp. butter
  • 1 onion, sliced
  • Sour cream
  • Cilantro, for garnish
  • Corn tortillas
Instructions
  1. Preheat broiler and move oven rack to the top. Line a cookie sheet with foil, then place the poblano and jalapeño on the tray.
  2. Heat a large skillet over medium to medium-high heat; add olive oil. Once hot, add chicken breasts and sauté until lightly browned, about 5 minutes per side. or until cooked through. Remove chicken from the pan and place on plate. Once cool enough to handle, shred the chicken.
  3. Broil chiles 8-10 minutes, then flip over and broil another 8-10 minutes, or until charred. Remove chiles from the oven, then transfer to a glass bowl; tightly cover the bowl with Saran wrap. Let chiles sit about 10 minutes, to help loosen skins. Once chiles are cool enough to handle, peel and seed the chiles, discarding skins.
  4. While chiles are broiling, heat a small skillet over medium heat. Add butter; once melted, add onion slices. Cook onions, stirring occasionally, until caramelized, about 15-20 minutes. Set aside.
  5. In a food processor, combine roasted poblano, jalapeño and chicken broth, and process until smooth. Transfer chile mixture to a medium skillet over medium heat. Add softened cream cheese and whisk until incorporated. Next, add shredded cheddar cheese, stirring constantly, until cheese melts. Once sauce is smooth, add cilantro, lime and season with salt and pepper. Add shredded chicken and mix with sauce.
  6. Heat a separate skillet over medium-high heat and brown corn tortillas, about 30-45 seconds per side. Remove tortillas from the skillet.
  7. To prepare tacos: place a tortilla on a plate, then spread poblano chicken down the center. Top chicken with caramelized onions, sour cream and fresh cilantro. Garnish with lime wedges.

 

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  • http://angiesrecipes.blogspot.com Angie@Angie’s Recipes

    They look like they would be my favourite too. Yum!

  • http://kitchenkonfidential.wordpress.com kitchenkonfidential

    this looks delicious!…and not to mention, gorgeous!

  • http://rufusguide.wordpress.com Rufus’ Food and Spirits Guide

    I love how Mexican is always on your brain. These look amazing.

    • http://sweetcarolinescooking.wordpress.com Caroline

      I know, I can’t help it! haha. Thanks!

  • http://gobakeyourself.com Choc Chip Uru

    What healthy but delicious tacos :D
    Who doesn’t love them!

    Cheers
    Choc Chip Uru

  • lucyloo

    Looks good… but wait a minute… did you forget about the chicken? Nothing mentioned in the ingredients list or the recipe instructions?

    • http://sweetcarolinescooking.wordpress.com Caroline

      Oh no, how could I forget the chicken!? Thank you for catching that–it’s fixed now!

  • lucyloo

    Now they REALLY look good!:)

    • http://sweetcarolinescooking.wordpress.com Caroline

      :-) :-) :-)

  • http://cupcakemuffin.blogspot.com sara

    These look amazing! Yum!