Ancho Chile Chicken with Poblanos and Tomatillos

Load your sheet pan with tangy tomatillos, chicken, peppers, and onions to create a fantastic taco filling.


1 pound skinless, boneless chicken thighs
2 tablespoon olive oil
2 teaspoon ground ancho chile pepper
2 poblano peppers, halved, stemmed, and seeded
1 onion, quartered
8 ounce fresh tomatillos, husked, rinsed and halved*
Kosher salt and pepper
12 street taco-style flour tortillas
Cotija cheese


  1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Coat chicken with 1 Tbsp. olive oil and the ground ancho pepper; arrange in a single layer on half the pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 Tbsp. olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 20 minutes or until chicken is done (170°F) and vegetables are charred.
  2. Transfer pepper halves to a large bowl; cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan; toss to combine. Serve in tortillas. If desired, top with Cotija or feta cheese. Serves 6.

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