Chicken Poblano Tacos

There's something about tacos that just makes dinner time easier, and these Chicken Poblano Tacos have become a family favorite in our house. We've made Chicken Street Tacos and Shredded Chicken Tacos before, but this time, I wanted to try something a little smokier.

With juicy, seasoned chicken, sautéed poblanos, and a creamy touch of homemade poblano crema, this meal has all the flavors we crave, plus it comes together in under 30 minutes. I love making these on busy nights when we need something quick but still want a meal that feels a little special. They're simple to throw together, and I can even prep the veggies while the chicken cooks. My family loves them because the heat from the poblanos is perfectly balanced by the creamy topping, and everyone gets to build their own tacos just the way they like them. If you're looking for a meal that's both delicious and stress-free, these tacos are the answer!

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Taco Night, Upgraded

Here’s everything you need to know about why we love these tacos!

• Perfect for leftovers: Don't worry about what to do with leftovers! Turn these tacos into taco bowls the next day, or use the filling for a quick quesadilla. They're versatile, and they get even better the next day.
• Quick: These Chicken Poblano tacos come together in under 30 minutes, making them the perfect weeknight dinner when you need something fast but still crave big flavor.
• Flavor-packed: The poblanos bring a mild heat and smoky depth, while the creamy Mexican crema cools everything down, balancing the heat perfectly. It's a taco with a punch, but not too much!
• Family-favorite: Tacos are always a hit in our house, especially when everyone can make their own. Set up a taco bar with the fillings and let everyone build their tacos the way they like them!

Ingredients

These are the 4 main ingredients you will need to make these tacos! Don't forget to check the recipe card for the full list of ingredients.

• Boneless skinless chicken breast: Lean and easy to cook, this is the perfect protein for tacos. You can also swap it with boneless skinless chicken thighs for a juicier, more flavorful option! A great shortcut I like to use when I'm in a rush is a rotisserie chicken!
• Poblano peppers: Poblano peppers bring a mild heat and earthy flavor. If you prefer a spicier kick, you can substitute with jalapeños, or for a sweeter taste, go with bell peppers.
• Mexican crema: This is a creamy, tangy sauce that adds richness to the tacos. If you can't find it, sour cream or Greek yogurt works as a perfect substitute for a similar texture and tang.
• Shredded Manchego cheese: A mild, creamy cheese that melts beautifully. If you can't find it, Monterey Jackor Queso Blanco are great alternatives with similar textures.

Simple Swaps

Want to make a change to this recipe? Here are some simple swaps to make it your own:

• Meat swap: Swap the chicken for shredded beef, ground turkey, or even pork for a different twist. You can also go vegetarian by using black beans, tofu, or roasted cauliflower.
• Spicy level: Add more jalapeños or serrano peppers if you want extra heat. You could also sprinkle in some chipotle powder or cayenne pepper for a smoky kick!

How to Make Chicken Poblano Tacos

These chicken tacos can be on your table in 30 minutes or less! Here's how to make them:

1. Cook the Chicken

Season the chicken and cook it in a hot skillet until it's nicely browned and cooked through. Set it aside to rest for a bit before shredding.

2. Sauté the Veggies

In the same skillet, cook the onion and poblano peppers until they're soft and starting to brown. Then, add the corn and garlic, cooking until everything smells amazing.

3. Melt the Cheese and Add Cream

Stir in the cheese until it melts and gets all gooey. Then, add the cream and stir everything together until it's smooth and creamy.

4. Shred the Chicken and Combine

Shred the chicken and stir it back into the veggie and cheese mixture. Taste and adjust any seasonings, and you're ready to go!

Pro tip: If you're not into shredding, just chop the chicken into bite-sized pieces instead.

5. Serve in Tortillas

Scoop the chicken mixture into warm corn tortillas and top with fresh cilantro for that extra burst of flavor. Serve immediately!

Pro tip: Warm the tortillas in a dry skillet or on the stove for a few seconds to make them extra soft and flexible. You can also use flour tortillas if you like!

Alternative Ways to Cook the Chicken

Don't want to sear the chicken on the stovetop? Here are some alternative cooking methods:

Grilled:

For a smoky flavor, grill the chicken. Simply season it and cook the chicken on a preheated grill until it's cooked through. This adds a nice char and a deeper flavor that pairs wonderfully with the poblanos!

Baked:

Season the chicken and bake it in the oven at 375°F for about 25-30 minutes, or until it reaches an internal temperature of 165°F. This method is hands-off and gives you juicy chicken with minimal effort.

Slow Cooker:

For a super tender result, place the chicken in the slow cooker with some seasonings and a splash of broth. Cook on low for about 4-6 hours. Once cooked, shred the chicken easily with two forks. This method makes the chicken extra juicy and flavorful.

Can I roast the poblano peppers instead of sautéing them?

Definitely! Roasting poblano peppers will give them a deeper, smoky flavor. Simply roast them on an open flame or on a baking sheet in the oven, peel off the skins, and slice them. They'll add extra charred goodness to your tacos.

What are the best toppings for this chicken taco recipe?

Toppings are such a fun way to customize your tacos to your liking! Here are some of my favorite ways to top tacos:

• Avocado or Guacamole
• Pico de Gallo
• Pickled Red Onions
• Cilantro
• Corn or Spicy Cabbage and Corn Slaw
• Red salsa or Salsa Verde
• Squeeze of lime juice

Serving Suggestions

You have a ton of options for serving these tacos! Here are some of our favorites:

• Rice: Pair these tacos with a side of Mexican rice or Garlic Cilantro Brown Rice to soak up all the goodness. It's the perfect addition to make the meal feel extra hearty. For a low-carb version, you can serve these with Mexican Cauliflower Rice!
• Beans: A side of Refried Beans or Black Beans is a must! They're creamy, comforting, and go perfectly with the tacos.
• Chips: Tortilla Chips are always a good idea. Serve them with salsa or guacamole for a crunchy side that complements the tacos perfectly.
• Salad: A simple green salad with avocado, tomatoes, and a zesty lime dressing is a fresh, light side that balances out the richness of the tacos.
• Lettuce wraps: Serve the chicken and veggie filling in lettuce wraps instead of tortillas for a light, low-carb option.

Storage and Make-Ahead

To store Chicken Poblano Tacos, keep the chicken and veggie filling in an airtight container in the fridge for up to 3 days. Store the tortillas separately to prevent them from getting soggy.

To reheat, warm the chicken and veggie mixture in a skillet over medium heat, adding a splash of water or broth if needed to keep it moist. You can also microwave individual servings for a quick reheat. Warm the tortillas in a skillet or microwave just before serving.

Leftover ideas:

• Chicken Taco Bowl: Serve the leftover filling over rice or quinoa, topped with your favorite taco toppings like cheese, salsa, and avocado for a hearty bowl.
• Healthy Chicken Quesadillas: Spread the leftover filling between two tortillas, sprinkle with cheese, and cook in a skillet until golden and crispy for a delicious quesadilla.