Low Carb One Pot Cheesy Chicken and Poblanos Recipe

DIRECTIONS

1. Heat oven to 450°F. 
2. Line a baking sheet with foil, evenly place washed peppers on the foil and roast in the oven, rotating peppers every 10 minutes, until skins are blistered and charred, about 40 minutes.
3. While the peppers are roasting, to a large skillet add 1 inch of water, salsa, and ½ teaspoon salt. Bring to a simmer over high heat, reduce heat to maintain simmer, add chicken breasts, cover, and poach until fully cooked (reaching an internal temperature of 165°F), about 20 minutes. Remove chicken to a plate to cool. Once cool to the touch, shred chicken.
4. Place roasted and charred peppers into a heat tolerant bowl and cover with plastic wrap to allow them to steam for 15 minutes, or until they have cooled enough to touch and the skins peel more easily. Remove stem and seeds from the roasted peppers, peel off the skins and discard. Slice peeled peppers into ¾-inch strips and set aside.
5. Dispose of the liquid in the large skillet, place over medium heat and melt the butter. Add chopped onion and sauté stirring regularly until becoming translucent, about 3 minutes. Add minced or pressed garlic and sauté until fragrant, about 30 seconds. Sprinkle with chili powder, ½ teaspoon salt, and pepper, stirring until vegetables are evenly coated and fragrant. Add sliced poblanos and shredded chicken, stirring until evenly coated. Add sour cream and chicken broth stirring until well mixed and sour cream is fully incorporated. Stir in shredded cheese until melted. Remove from heat and garnish with fresh cilantro. Serve with warmed tortillas. One serving is one cup cheesy chicken and poblanos with two tortillas.