Back to list

Best Easy Pollo Enchilado Recipe

Name: Best Easy Pollo Enchilado Recipe
Total time: 35 min
Yield: 180 g
Ingredients: boneless skinless chicken breast 1.5 lbs; dried ancho chiles 3 pieces; dried guajillo chiles 2 pieces; garlic cloves 3 cloves; olive oil 2 tbsp; smoked paprika 1 tsp; ground cumin 1 tsp; dried oregano 1 tsp; kosher salt 1 tsp; black pepper 0.5 tsp

Chicken coated in a spicy dried chile rub and pan-seared to perfection. This healthy, high protein dish brings bold flavor with minimal added fat, fitting well into clean eats and weight loss plans.

Cook 35 min Difficulty NORMAL 255 kcal

#high protein #low carb #diabetic friendly #weight loss

Image coming soon

Ingredients

Main ingredients

boneless skinless chicken breast 1.5 lbs
dried ancho chiles 3 pieces
dried guajillo chiles 2 pieces
garlic cloves 3 cloves
olive oil 2 tbsp

Seasonings/Sauce

smoked paprika 1 tsp
ground cumin 1 tsp
dried oregano 1 tsp
kosher salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 7 g 11%

Protein 34 g 54%

Fat 8 g 35%

Serving size 180g

Cooking steps

1

Split open the dried ancho and guajillo chiles. Remove seeds and stems, then toast the chiles in a dry skillet over medium heat until fragrant (about 2 minutes per side). Cool slightly.
2

Blend toasted chiles, garlic cloves, smoked paprika, cumin, oregano, kosher salt, and black pepper together in a food processor until a coarse spice mix forms.
3

Pat chicken breasts dry and coat them evenly on all sides with the chile spice rub. Allow to rest for 10-15 minutes to absorb flavors.
4

Preheat a large nonstick skillet over medium-high heat. Add olive oil, then add the coated chicken breasts without crowding the pan.
5

Sear chicken 5-6 minutes per side until a deep char develops and chicken is just cooked through (internal temp 165°F). Let rest 5 minutes before slicing and serving.

Personalized Q&A

Q. What's the key ingredient in this Pollo Enchilado recipe?

The key ingredients are boneless skinless chicken breast and a blend of dried ancho and guajillo chiles. These chiles bring a unique, smoky depth to the dish, defining its authentic flavor profile.

Q. How should I control the pan heat to avoid overcooking the chicken?

Preheat your skillet over medium-high heat and make sure not to overcrowd the pan. Sear the chicken for about 5-6 minutes per side, aiming for a golden crust but checking for an internal temperature of 165°F to ensure moist, fully cooked but not overdone chicken.

Q. How do I prevent the chile rub from becoming bitter or burnt?

Toast the dried chiles just until fragrant—no more than 2 minutes per side—so they don’t become bitter. When searing the chicken, monitor heat carefully: if the pan is too hot, the rub may char instead of caramelizing. If needed, adjust heat down slightly after the initial sear.

Q. What are the nutrition highlights of this Pollo Enchilado per serving?

Each serving delivers roughly 255 kcal, 34g protein (54% of calories), 7g carbs (11%), and 8g fat (35%). This high-protein, low-carb profile makes it suitable for weight management and clean eating goals.

Best Easy Pollo Enchilado Recipe

AI 영양사 앤디