This chicken falls apart after being simmered in flavorful salsa verde. The poblanos and yogurt make for a healthy, light cream sauce to make this meal something special.
Ingredients
1 Tbsp olive oil
1½ lbs boneless, skinless chicken breasts
16 oz jar salsa verde
¼ cup (1 oz) pepperjack cheese, shredded
5 whole grain burrito-size tortillas
1 oz queso fresco, crumbled
Poblano Sauce:
2 poblano peppers
1 jalapeno
1 cup 2% plain Greek yogurt
⅓ cup low-sodium chicken broth
Juice of 1 lime
½ cup cilantro, loosely packed
2 cloves garlic, peeled
¼ tsp salt
¼ tsp black pepper
Instructions
Heat olive oil in a large skillet over medium heat. Once hot, add chicken and cook 2-3 minutes per side, or until browned. Add salsa verde to skillet and turn chicken to coat chicken. Cook 15-20 minutes or until chicken is well-cooked and shreds easily. Remove to a cutting board and shred between two forks. Transfer to a bowl and toss with remaining salsa verde from the skillet, along with the pepperjack cheese; set aside.
Preheat broiler.
Broil the poblanos jalapenos on a baking sheet, rotating every 1-2 minutes until well-charred. Transfer to a ziptock bag and allow to sit for 10 minutes. Scrape off charred skins and remove seeds and membranes if less spice is desired; add to a blender with all remaining sauce ingredients (yogurt through pepper); blend well and transfer to a medium sauce pan. Bring sauce to a simmer for 15-20 minutes or until thickened.
Meanwhile, preheat oven to 350 F.
Spread ½ cup poblano sauce on bottom of 9x13. Roll 5 ounces of chicken mixture into tortillas, tucking in the sides and arranging seam side down in the pan. Top with remaining poblano sauce and queso fresco. Bake for 15 minutes.