Poblano Enchiladas

Course: Main Course

Cuisine: Mexican

Keyword: enchiladas

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 1142kcal

Author: Platings and Pairings

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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Equipment

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.

Nutrition