Poblano Chicken Enchiladas
Smoky roasted Poblano Chicken Enchiladas are by far elite in flavor and creaminess. You will love the unique taste of these chicken stuffed enchiladas with fire roasted poblano in every bit and drizzled in a creamy poblano sauce.
Servings: 5
Equipment
- Baking dish 9x10 or similar sized
Ingredients
Chicken Mixture
- 2½ cups rotisserie chicken, shredded
- 1½ cups cheese, shredded separated, some will be used for topping!
- 3 poblano peppers, charred and chopped seeds and stems removed (save some for the sauce below!)
- 1 8 oz can green chilies
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp cumin
- ½ tsp each salt & pepper
- 8-10 small flour tortillas amount will vary on dish size!
Creamy Poblano Sauce
- 5 Tbsp roasted poblano peppers (from the above)
- 2 cup salsa verde
- 2 cloves garlic
- ⅓ cup whole milk
- ½ cup chicken broth, low sodium
- 1 cup sour cream
- ¼ bunch fresh cilantro
Toppings
- extra roasted poblanos
- avocado slices
- sea salt
- fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F.
- Char the peppers! If you have a gas stovetop, I prefer to do it there, Turn the heat on low and let the flame hit the peppers, carefully turning often with tongs until the pepper is charred.For the oven, Add the peppers to a baking sheet and let them roast on the highest rack in the oven on 375º for about 15 minutes, turning oven until they are softened and charred on the outside.
- In a bowl, mix the shredded chicken, charred peppers, chilies, chopped cilantro, 1 cup shredded cheese, seasonings: chili powder, paprika, cumin, chipotle, salt and pepper.
- Make the sauce. Blend salsa verde, sour cream, chopped roasted poblanos, garlic, milk, cilantro. Spread 1/2 cup of the creamy salsa verde mix in a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll up tight, and place seam-side down in the dish.
- Pour the remaining creamy poblano sauce over the rolled tortillas, then top with the remaining cheese. Pop in the oven and bake for 15–20 minutes or until the cheese is melted and bubbling. Garnish with more cilantro, avocado slices, and flaky sea salt.
Notes
- Chicken: I use store-bought rotisserie chicken for this recipe, which cuts the time down in half. You can also use leftover grilled chicken or plain baked chicken if you want less sodium.
- Poblano peppers are best when roasted! You can add them to the grill and cook them on medium high flames for about 5 minutes, turning often if desired.
- Taste the sauce before adding to the dish. You might want a little more salt, or maybe you want to add more sour cream to tone down the spice. Either way I always recommend tasting as you go.
- Use corn tortillas OR flour tortillas, really both are great. I find rolling flour tortillas is a bit easier.
- Amount of tortillas will vary with the size of baking dish! You can always just cook this dish in 2 batches if needed.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 2enchiladas | Calories: 663kcal | Carbohydrates: 24g | Protein: 48g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 173mg | Sodium: 1832mg | Potassium: 558mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2149IU | Vitamin C: 62mg | Calcium: 395mg | Iron: 3mg