Do you love the flavors of enchiladas but don’t love all the effort of filling and rolling, or waiting for them to bake? Meet your new favorite dinner. This green chile chicken skillet recipe tastes like inside-out chicken enchiladas. Smoky salsa verde and earthy poblanos make a robustly flavored base, with the flavor of the poblanos deepening as they cook with the onions.

Cheeses, including cream cheese and Monterey Jack, add creaminess and nuttiness. It’s a perfect balance of creamy, tangy, and smoky, and this dish is so versatile and comforting you could serve it for a weeknight dinner or for guests.

Learn how to make green chile chicken skillet. Cilantro Rice is a nice vehicle to sop up all the creamy sauciness, while also adding a nice bit of sourness and citrusy zest.

Editor’s Note: This recipe was developed by Renu Dhar; the headnote was written by Kimberly Holland.