Zesty Poblano Chicken Enchiladas Recipe: Comfort in a Bite

Sizzling with flavor and packed with authentic Mexican charm, these poblano chicken enchiladas deliver a mouthwatering twist on a classic comfort dish.

Tender shredded chicken mingles perfectly with roasted poblano peppers, creating a symphony of rich, smoky flavors.

Melted cheese blankets each enchilada, promising a decadent experience that transports you straight to the heart of Mexican cuisine.

The creamy sauce adds luxurious depth, turning simple ingredients into an extraordinary meal.

Every bite promises a delightful balance of spice, creaminess, and hearty protein.

Weeknight dinners never looked so good, with this restaurant-quality recipe that comes together with surprising ease.

You won’t be able to resist diving into this irresistible culinary adventure.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Total Time: 40 minutes

Calories: 370 kcal

Servings: 7

Creamy Poblano Chicken Enchiladas Ingredient Guide

• Rotisserie Chicken: Tender, pre-cooked meat that saves time and adds rich flavor to the dish.
• Tortillas: Soft, flexible corn or flour wraps that serve as the enchilada's foundation, best when slightly warmed for easy rolling.
• Chicken Broth: Provides depth and moisture, choose low-sodium for better control of salt levels.

• Poblano Peppers: Mild, slightly smoky chilies that create the sauce's signature green color and subtle heat.
• Garlic: Aromatic ingredient that adds a punch of flavor, select fresh cloves for maximum taste.
• Butter: Creates a smooth, rich base for the sauce, ensures creamy texture and depth.
• Flour: Helps thicken the sauce, acts as a crucial binding agent for a silky consistency.
• Whole Milk: Adds creaminess and richness, bringing a luxurious texture to the sauce.
• Cilantro: Fresh herb that brightens the sauce with its vibrant, citrusy notes.
• Salt: Enhances overall flavor profile, balances the richness of the sauce.

• Pepper Jack Cheese: Melts beautifully, adds a spicy kick and creamy texture.
• Lime: Provides a fresh, zesty brightness that cuts through the richness of the dish.

Tools for Building Creamy Poblano Chicken Enchiladas

• Large pan: Essential for cooking the sauce and sautéing peppers and garlic.
• Immersion blender: Perfect for pureeing the sauce until smooth and creamy.
• 9×13-inch baking dish: Ideal for assembling and baking the enchiladas evenly.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.
• Cutting board: Used for chopping peppers, cilantro, and preparing ingredients.
• Sharp knife: Required for precise ingredient preparation.
• Wooden spoon or spatula: Great for stirring and mixing the sauce.

How to Prepare Creamy Poblano Chicken Enchiladas Smoothly

Poblano Pepper Magic

• Sauce Foundation

Create a flavor-packed base by gently sautéing garlic and poblano peppers in butter. The slow cooking process helps develop deep, rich flavors that will transform your entire dish.

• Smooth Sauce Creation

Whisk flour into the softened peppers, creating a silky roux. Slowly introduce chicken broth while stirring, ensuring no lumpy surprises. Blend until ultra-smooth for a luxurious sauce texture.

• Sauce Transformation

Simmer the mixture, gradually adding milk to achieve a creamy consistency. Infuse with fresh cilantro and a touch of salt for a vibrant flavor profile that will make taste buds dance.

• Tortilla Workshop

Nestle shredded chicken into warm tortillas, rolling them into delicate bundles. Arrange these cozy packages in a baking dish, creating a beautiful enchilada landscape.

• Cheese Crown

Blanket the enchiladas with a generous layer of pepper jack cheese. This will melt into a golden, bubbling masterpiece that speaks directly to comfort food lovers.

• Final Flourish

Bake until the cheese transforms into a molten layer. Finish with a bright squeeze of lime and sprinkle of fresh cilantro, adding a zesty burst of freshness that elevates the entire dish.

Tips to Enhance Poblano Cream Sauce and Chicken Filling

• Moderate the heat by removing seeds from poblano peppers or substituting with milder green chiles for a gentler flavor profile.
• Replace rotisserie chicken with shredded beef, pulled pork, or black beans for diverse protein alternatives that suit different dietary preferences.
• Mix multiple cheese varieties like monterey jack, cheddar, or queso fresco to create a richer, more nuanced cheese topping.
• Prepare enchiladas up to 24 hours in advance and refrigerate before baking, which allows flavors to meld and creates convenient meal prep.
• Serve with additional garnishes like sour cream, diced avocado, pickled jalapeños, or fresh pico de gallo to elevate the dish's texture and taste.

Serving Creamy Poblano Enchiladas Hot and Ready

• Fiesta Plate Partners: Serve these enchiladas alongside Mexican-style rice for a complete meal that bursts with complementary flavors.
• Fresh Zest Companions: Top with a crisp, tangy cabbage slaw or quick pickled onions to add brightness and crunch that cuts through the creamy sauce.
• Cool Comfort Sidekicks: Prepare a refreshing dollop of sour cream or smooth guacamole to balance the poblano pepper's mild heat and provide a cooling contrast.
• Beverage Flavor Matchmakers: Pair with an ice-cold Mexican beer like Modelo or a zesty margarita to enhance the rich, spicy enchilada experience.

Best Way to Store Chicken Enchiladas

• Batch Cooking Magic: Whip up a double batch of these enchiladas and stash the extra in individual containers for quick weeknight dinners. They're perfect for busy professionals or families craving hassle-free meals.
• Refrigerator Strategy: Carefully store leftover enchiladas in an airtight container for up to 4 days. The flavors actually improve as they rest, creating an even more delicious meal when reheated.
• Freezer-Friendly Option: Wrap the assembled (but unbaked) enchiladas tightly in plastic wrap and aluminum foil. These can hibernate in the freezer for up to 3 months, ready to be baked directly from frozen with a slight temperature and time adjustment.
• Reheat with Care: Revive refrigerated enchiladas by covering with foil and warming in a 350°F oven for 15-20 minutes. Add a splash of extra chicken broth before reheating to keep the dish moist and prevent drying out.

Dreamy Poblano Chicken Enchiladas Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 38 reviews

• Total Time: 40 minutes
• Yield: 7 1x

Print Recipe

Description

Mexican cuisine shines through this creamy poblano chicken enchiladas recipe, showcasing rich flavors and comforting textures. Delicious ingredients blend seamlessly, creating a memorable meal you’ll savor with family and friends.

---

Ingredients

Scale 1x2x3x

• 4 cups shredded rotisserie chicken
• 8 oz (226 g) shredded pepper jack cheese
• 2 poblano peppers, seeds and stems removed, chopped
• 3 cloves garlic, peeled and smashed
• 1 ¼ cups whole milk
• 1 ¼ cups chicken broth
• ½ cup chopped cilantro
• 3 tbsps unsalted butter, divided
• ¼ cup all-purpose flour
• 12 corn tortillas, warmed
• 1 tbsp chopped cilantro, for garnish
• 1 tsp kosher salt
• Juice of ½ lime

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauce Creation: Melt butter in a skillet over medium heat, sautéing garlic and poblano peppers until softened and fragrant, releasing their deep, earthy aroma.
2. Roux Development: Add remaining butter and flour, whisking meticulously to form a smooth base, carefully preventing any scorching while creating a rich foundation for the sauce.
3. Liquid Integration: Pour chicken broth gradually, using an immersion blender to eliminate potential lumps, transforming the mixture into a silky, uniform sauce with elegant consistency.
4. Sauce Refinement: Simmer the sauce, incorporating whole milk and stirring until it thickens luxuriously, then fold in fresh cilantro and salt before removing from heat, creating a velvety poblano cream.
5. Oven Preparation: Preheat the oven to 375°F and line a 9×13-inch baking dish with a thin layer of poblano sauce to prevent sticking and enhance flavor absorption.
6. Enchilada Assembly: Fill tortillas with shredded rotisserie chicken, rolling them into compact cylinders and positioning seam-side down in the prepared baking dish, ensuring tight, uniform placement.
7. Sauce and Cheese Finale: Pour remaining poblano sauce over enchiladas, completely coating them, then generously sprinkle pepper jack cheese to create a molten, golden topping.
8. Baking and Serving: Bake for 15-20 minutes until cheese melts and sauce bubbles vibrantly, then garnish with fresh lime juice and additional cilantro to brighten the rich, creamy ensemble.

Notes

• Sauce Consistency Check: Whisk continuously to prevent lumps and achieve a smooth, velvety texture that coats the back of a spoon.
• Pepper Preparation Tip: Roast poblano peppers beforehand for enhanced smoky depth and more intense flavor profile.
• Cheese Selection Wisdom: Choose freshly grated pepper jack for superior melting and richer taste compared to pre-shredded varieties.
• Leftover Storage Hack: Refrigerate enchiladas in an airtight container for up to 3 days, reheating gently to maintain sauce’s creamy consistency.

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 370
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 75 mg