These Poblano Enchiladas put a smoky, creamy twist on classic red enchiladas! Filled with shredded chicken, covered in my Roasted Poblano Cream Sauce, and topped with melted cheese, every bite of this Mexican-inspired meal is more mouthwatering than the last.
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If you like red enchiladas, you’re going to love these over-the-top Poblano Enchiladas. They put a creamy, cheese, and smoky twist on the classic and are a breeze to make, instantly making them a winner for family dinners.
To make these chicken poblano enchiladas, I whipped up a batch of my Poblano Cream Sauce and filled corn tortillas with store-bought rotisserie chicken. I layered them together in a baking dish and covered the top with shredded cheese before popping them in the oven.
After just 20 minutes, I was left with a boldly flavored and ultra-cheesy dish I couldn’t get enough of.
What’s better is that you can prepare these enchiladas in advance or even freeze the leftovers for later. With simple and flexible ingredients, a quick cook time, and that smoky, spicy goodness from the poblanos, why wouldn’t you put these on your dinner menu week after week?
What are poblano peppers?
Poblano peppers are mild to medium-heat chili peppers commonly used in Mexican cuisine. They have a rich, smoky flavor with just a hint of heat, making them perfect for adding depth to sauces and dishes like our creamy chicken enchiladas.
If you’re looking for more ways to use these fantastic peppers, you’ll also love my Stuffed Poblano Peppers, Corn Queso Dip, and Mexican Street Corn Soup recipes.
Ingredients
- Olive oil
- Poblano peppers – These mild peppers are more smoky than spicy, but they do have a subtle kick. When shopping, look for large, firm, and glossy dark green peppers with no soft spots.
- Butter
- All-purpose flour – Flour and melted butter form a roux for the poblano sauce, giving it a thick and silky consistency. Feel free to use gluten-free all-purpose flour to make the sauce gluten-free.
- Chicken broth – It adds a savory depth and thins the roux to create a smooth sauce. Use homemade chicken bone broth for the best flavor.
- Sour cream – It adds creaminess and tang to the poblano sauce. Full-fat sour cream works best, but you can substitute light sour cream or Greek yogurt if you prefer.
- Garlic
- Cumin
- Salt
- Shredded rotisserie chicken – This is my time-saving solution when I don’t feel like making shredded chicken from scratch. It’s the perfect filling for enchiladas, quesadillas, chicken sliders, baked potatoes, and more!
- Corn tortillas – Flour tortillas work, too.
- Shredded Monterey Jack cheese – Because who can resist a gooey layer of cheese on enchiladas?
- Cilantro
How to make poblano enchiladas
Add the sliced poblanos and onions to a baking sheet and toss them with oil, salt, and pepper. Roast until the peppers are nicely charred.
Transfer the roasted peppers to a ziplock bag, seal it closed, and set aside to steam. Once they’re cool enough to handle, peel the peppers and discard the charred skins.
Next, melt the butter in a skillet and whisk in the flour until you have a thick paste. Slowly whisk in the broth and cook until the mixture thickens slightly.
Combine the roasted poblanos and onions, sour cream, garlic, cumin, salt, and flour-broth mixture in a blender or food processor and blend until smooth. Pour some of the sauce into the bottom of a baking dish to create a light coating.
To assemble the enchiladas, place some shredded chicken on a warm tortilla, roll it closed, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken.
Pour the rest of the poblano sauce over the rolled tortillas, sprinkle with shredded cheese, and bake until the cheese is melted and the sauce is bubbly. Garnish with fresh cilantro, then enjoy!
Tips and tricks
- Don’t skip the steam! Steaming the roasted poblanos in a sealed bag or covered bowl makes peeling the skin so much easier. If you have trouble, use a paper towel to help grip and peel the skins.
- To prevent the tortillas from tearing during assembly, wrap them in a damp paper towel and warm them in the microwave in 30-second intervals. This makes them much more soft and pliable.
- Pour enough sauce over the enchiladas to cover them completely to keep the tortillas from drying out.
- Remember to bake the enchiladas uncovered for perfectly melted cheese. And if you prefer a browned, bubbly top, place them under the broiler during the last few minutes of baking.
Variations
Get inspired to make this recipe your own with these variation ideas:
- Homemade shredded chicken – I love the convenience of grocery store rotisserie chicken, but freshly cooked and shredded chicken is also delicious here. To make your own, follow my Instant Pot Shredded Chicken or Sous Vide Shredded Chicken recipes.
- Instead of chicken – Use cooked shrimp or crab meat for creamy poblano seafood enchiladas instead! Or, keep it simple and go with shredded beef, turkey (a great way to use up your Thanksgiving leftovers), or carnitas.
- Vegetarian swaps – You can swap the chicken for Mexican black beans, pinto beans, or a mix of cooked veggies like spinach, bell peppers, onions, mushrooms, sweet potatoes, or zucchini.
Serving suggestions
Take these poblano chicken enchiladas to the next level with an array of restaurant-quality toppings! You can’t go wrong with:
- Sliced Avocados or Guacamole
- Pico de Gallo
- Chipotle Hot Salsa
- Pickled Red Onions
- Spicy Mexican Pickled Carrots
- Thinly Sliced Radishes
- Lime Wedges
The enchiladas are pretty filling on their own but if you’re craving a Mexican-inspired feast, go ahead and serve them alongside:
Looking for more Mexican dishes to serve with your poblano enchiladas? You’ll also love these 30+ Enchilada Sides.
FAQs
Are poblano enchiladas spicy?
These enchiladas have a very subtle kick of heat thanks to the mild poblano peppers. If this is still a little too much heat for you, make the enchiladas with only two peppers instead of three.
How do I make this recipe spicier?
To add more heat, you can include finely chopped jalapeños or serrano peppers in the sauce or filling. Or, blend a chipotle pepper in adobo sauce into the poblano sauce for a smoky, spicy kick.
Make ahead and storing
You can assemble the enchiladas up to 1 day before baking. Wrap the baking dish in a layer of plastic wrap, refrigerate overnight, and bake the next day.
Any cooked leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, warm the leftover enchiladas in a 350ºF oven for about 20 minutes or until they’re warmed through (add extra time if you’re baking them from frozen).
More Mexican-inspired mains
- Pork Carnitas Street Tacos
- Easy Cauliflower Tacos
- Instant Pot Salsa Chicken Tacos
- Mexican Lamb Stew
- Air Fryer Quesadillas
Did you make these creamy poblano chicken enchiladas?
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Poblano Enchiladas
Ingredients
Creamy Poblano Sauce:
- 1 Tablespoons olive oil
- ½ onion (coarsely chopped)
- 1 pound poblano peppers (about 3 peppers)
- 4 tablespoons butter
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 cloves garlic (peeled)
- 1 teaspoon cumin
- 1 teaspoon salt
To Assemble:
- 4 cups shredded rotisserie chicken
- 12 corn tortillas (warmed)
- 8 ounces shredded monterey jack cheese (or pepper jack cheese)
- 1 tablespoon chopped cilantro (to garnish)
Instructions
Make the Sauce
- Preheat your oven to 375 degrees. Slice the poblano peppers in half lengthwise and scoop out the insides. Add the poblanos and onions to a baking sheet and toss with the oil and a pinch of salt and pepper. Arrange the peppers so that they are skin side up. Roast for 30 minutes.
- Transfer the roasted peppers to a plastic bag or a bowl covered with plastic wrap. This allows peppers to steam and will loosen the tough outer skin. Once cool enough to handle, use your fingers to peel the skin away. Discard the papery skins.
- Meanwhile, melt the butter in a medium skillet over medium high heat. Once melted, add the flour and whisk to form a thick paste. Cook for a few minutes until lightly browned. Then, slowly whisk in the chicken broth and cook for 5-10 minutes, until slightly thickened.
- Add the creamy mixture to a blender or food processor along with the peeled peppers, roasted onions, sour cream, garlic, cumin and salt. Pulse until smooth. Taste and adjust with additional salt and pepper, if needed.
Assemble the Enchiladas
- Coat the bottom of a 9×13 baking dish with a light layer of the poblano sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish, seam side down. Repeat with the rest of the tortillas and chicken.
- Pour the remaining sauce over the top of the tortillas in the baking dish. Sprinkle the shredded cheese in an even layer on top.
- Bake the enchiladas, uncovered, for 15 to 20 minutes or until the cheese has melted and the sauce is bubbling. Garnish with cilantro before serving.
Notes
- Don’t skip the steam! Steaming the roasted poblanos in a sealed bag or covered bowl makes peeling the skin so much easier. If you have trouble, use a paper towel to help grip and peel the skins.
- To prevent the tortillas from tearing during assembly, wrap them in a damp paper towel and warm them in the microwave in 30-second intervals. This makes them much more soft and pliable.
- Pour enough sauce over the enchiladas to cover them completely to keep the tortillas from drying out.
- Remember to bake the enchiladas uncovered for perfectly melted cheese. And if you prefer a browned, bubbly top, place them under the broiler during the last few minutes of baking.
Thank you for sharing this!
Such a creative dish! It’s both delicious and beautifully presented. Thanks for the inspiration!