Ingredients

2 tablespoons olive oil, divided

1 pound boneless skinless chicken breasts

2 teaspoon chili powder or green chile powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and fresh ground black pepper to taste

1 pound baby potatoes or Yukon gold, diced

1/2 cup diced yellow onion

1 poblano chile, seeds removed and diced

8 ounce can diced green chiles

1/2 cup green enchilada sauce

1/2 cup shredded cheddar cheese

Instructions:

Step 1:

Heat a tablespoon of oil in a large skillet over medium-high heat.

Swirl the oil to coat the bottom of the skillet and then add in the diced chicken spreading it into a single layer.

Step 2:

Season the chicken with salt, pepper, and half of the chili powder, cumin, and garlic.

Let the chicken sear in the pan untouched for 3-4 minutes.

Toss the chicken around and let it sauté just until it’s cooked through.

Remove it from the skillet and onto a plate covering it with foil.

Step 3:

Add the remaining tablespoon of oil to the skillet along with the diced potatoes, onion, poblano, salt, and pepper.

Sauté the vegetables for several minutes before lowering the heat to medium and tossing them around.

Depending on the size of the diced potatoes it may take anywhere from 7-12 minutes until they’re fork tender.

Step 4:

If the potatoes are getting too brown on the outside before they’re cooked through, add a few tablespoons of water to the skillet and cover it with a lid so that they steam.

Step 5:

Once the potatoes are tender, add in the remaining dried spices, green chiles, chicken, and enchilada sauce.

Stir everything together and top it with the shredded cheese.

Cover the skillet with a lid or piece of foil just until the cheese melts.

Garnish with chopped cilantro if desired.