Back at ya with a quick and yummy recipe for all my Mexican food lovers. Between you and me, I can’t get enough of these flavors. So much so, it’s now been two of these recipes in a row. How’d you like the Taco Bowl recipe? If you’re reading this recipe and thinking…girl, I don’t have a cast iron skillet! Don’t be scared, I was at first. They can be quite intimidating, but Steve helped me get over that and quite honestly it’s my favorite way to cook now. Plus, less dishes! It’s a one-pot meal, from stove top to oven and then to your table. Easy peasy!



  • 4 tbs olive oil
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 poblano pepper, sliced
  • 2 jalapeno peppers, sliced - leaving seeds for heat
  • 1 white onion, sliced
  • 2 8oz pkg Frontera Green Chili Enchilada Sauce
  • 6 boneless chicken thighs, skin on for crunch
  • 1/2 cup shredded Queso Fresco
  • salt + pepper
  • fresh limes


  1. Pre-heat oven to 400 degrees.
  2. Season chicken thighs with salt and pepper and set aside.
  3. Heat olive oil in a large cast iron skillet over medium-high heat.
  4. Add the chicken thighs and cook uncovered for about 5-7 minutes. Turn them over and continue to cook for another 5 to 7 minutes. Chicken will not be fully cooked, remove and set aside.
  5. Add all peppers and onion. Saute in chicken drippings until peppers are tender, about 8-10 minutes.
  6. Turn off the heat.
  7. Add chicken thighs back to skillet, arranging them on top of peppers and onions. Carefully nestling down in between.
  8. Add both packets of green chili sauce over top.
  9. Bake in 400 degree oven for 15 minutes.
  10. Add shredded Queso Fresco cheese over top and bake an additional 5 minutes.
  11. Garnish with fresh lime slices and serve over rice. Making sure to get some of that yummy sauce over top.

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August 14, 2019



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Sommer Bartulis

Hi Landyn! What if you’re a white-meat-only kinda girl? How would you modify this recipe? I am not intuitive in the kitchen so I follow recipes step by step and have no idea how I’d need to cook this differently if using breasts.


Hey Sommer!

I think chicken breasts would be fine! They may just take a little longer to cook, so make sure they are cooked all the way through.


Wow!!! So amazing!! Just made this for dinner and it was a huge hit!

mary sloss

Hi! What if I can’t find boneless, skin-on chicken thighs? Would I just remove the bones myself? I love using chicken thighs though; I think they have so much more flavor than breasts. Can’t wait to try!

My husband also had to help me transition to the cast iron skillet. LOL
This looks yummy. I need to try it soon

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