New Mexico Chile Chicken Tacos with Poblano and Tomatillos

Updated: Mar 18

New Mexico Chile Chicken with Poblano and Tomatillos


This is such an easy recipe and is great for a week night meat. The prep time may actually be less if you are good at chopping and quartering the veggies. This has definitely been a go to recipe and I always have leftovers for lunch the next day or for a repurposed meal the next day. I often do the chicken tacos on night #1 and then I do either quesadillas or a burrito bowl on night #2. I love having an easy meal two days in a row.


Prep time: 20 min

Total time: 40 minutes

Servings: 6


Ingredients

  • 1 pound skinless, boneless chicken thighs or chicken breasts

  • 2 tablespoons olive oil

  • 2 teaspoons ground mild or hot New Mexico Chile powder

  • 2 poblano peppers, halved, stemmed, and seeded

  • 1 onion, quartered

  • 8 ounces fresh tomatillos, husked, rinsed and halved*

  • Kosher salt and pepper

  • 6 Corn tortillas

  • Shredded cheese blend (such as Mexican blend or cheddar cheese)

  • Plain Greek yogurt, avocado slices, or salsa for toppings

Directions

  • Step 1 Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Coat chicken with 1 Tbsp. olive oil and the ground Chile; arrange in a single layer on half the pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 Tbsp. olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 20 minutes or until chicken is done (170°F) and vegetables are charred.

  • Step 2 Transfer pepper halves to a large bowl; cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan; toss to combine. Serve in tortillas. If desired, top with Cotija or feta cheese. Serves 6.

If fresh tomatillos aren't available, substitute six canned tomatillos. Omit the roasting; chop the tomatillos and add them to the chicken mixture immediately before serving.

Nutrition Facts

Per Serving: 317 calories (no including the additional toppings of choice); total fat 14g; carbohydrates 26g; fiber 4g; sugar 3g; protein 21g;





4 views0 comments

Recent Posts

See All

Greek Pressure Cooker (Instant Pot) Chicken Gyros

Instant pot Greek chicken Gyros 3 pounds of boneless, skinless chicken thighs 1 large onion 9 garlic cloves 3 tbsp olive oil 1 tablespoon dried oregano ¼ teaspoon allspice 1 tablespoon lemon pepper se

Location: Online nutrition coaching available at this time. Please inquire about meeting in person. 

  • White Facebook Icon
  • White Pinterest Icon
  • White Instagram Icon
  • White Yelp Icon
  • White LinkedIn Icon