Creamy Poblano Enchiladas
User Reviews
4.6
66 reviews
Excellent
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
3 (8-10 enchiladas)
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Calories
677 kcal
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Course
Main Course
Creamy Poblano Enchiladas
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Creamy Poblano Enchiladas combine roasted poblano chiles and tender baked chicken folded in corn tortillas, topped with a smooth poblano cream sauce and melted cheese. The poblano sauce is made from roasted peppers blended with stock, cream, onion, garlic, and seasonings, providing mild heat and richness. This baked dish balances soft tortillas, melted cheese, and a creamy, flavorful sauce for a comforting Mexican-inspired meal.
Description
The recipe starts by roasting whole poblano chilies until tender and charred, enhancing their mild pepper flavor. The roasted peppers are blended with chicken stock, heavy cream, onion, garlic, Mexican oregano, and optional cumin and flour to create a creamy sauce with a balanced spice profile and smooth texture. The sauce is seasoned with salt and pepper to taste.
Chicken breast is prepared separately, often using a saltwater brine for added moisture and flavor, then baked until cooked through. The cooked chicken is shredded or chopped and combined with diced onion and cheese (commonly Jack cheese) to fill the corn tortillas. The filled tortillas are arranged in a baking dish, generously covered with the creamy poblano sauce, and topped with additional cheese such as Queso Fresco if desired.
The assembled enchiladas are baked until the cheese is melted and bubbly, offering a dish with varied textures from tender chicken to soft tortillas and creamy sauce. Cilantro and lime may be served as garnishes to add brightness and freshness.
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Ingredients
For the Creamy Poblano Sauce:
- 4 poblano chile
- 3 cups stock
- 1/2 cup heavy cream
- 1/2 onion
- 2 garlic cloves
- 3 tablespoons flour optional
- 2 teaspoons Mexican oregano
- pinch cumin optional
- 1/2 teaspoon salt plus more to taste
- black pepper freshly cracked
- 2 tablespoons butter
For the enchiladas:
- 1 chicken breast
- 8-10 corn tortillas
- 1/4 onion finely diced
- 1-2 cups cheese for filling, Jack variety
- cilantro freshly chopped, optional
- cheese for garnish, optional, Queso Fresco variety
- lime
Instructions
- I used the brine-and-bake method for this batch, but you are welcome to cook the chicken in your preferred manner. To brine, add 1/4 cup Kosher or sea salt to a mixing bowl along with a single quart of cold water. Add the chicken breast and let it rest in the brine for 30-60 minutes. Note: when I'm in a hurry I just put the chicken in the brine and grab it when I need it -- I've found that even a rushed, short brine still gives a nice bump in flavor.
- Give the Poblanos a good rinse and roast them in the oven (400F) for 30 minutes or so. Tip: set a timer for 15 minutes when you initially add the Poblanos to the oven, this middle point is a good time to add the chicken.
- The chicken will need about 20 minutes in the oven to fully cook, so I usually add it to the same baking sheet as the Poblanos once the Poblanos have been roasting for 15 minutes or so. Simply remove the chicken from the brine, pat dry, and add it to the baking sheet. Cook the chicken for 20 minute or until the insides register 160F.
- Once the chicken goes in the oven I start working on the sauce. Dice up 1/2 onion and cook it in 2 tablespoons of butter over medium heat in a saucepan. Cook for a few minutes until softened, then add 2 minced garlic cloves, cooking briefly. Then add 3 tablespoons flour and combine well, giving it a minute or so in direct contact with the heat to neutralize its flavor. This flour step will thicken up the sauce, but you can consider it optional.
- Add 3 cups stock to the onion-garlic mixture along with: 2 teaspoons Mexican oregano, pinch cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper. And by now the Poblanos should be roasted enough -- remove them from the oven, then de-stem and de-seed them. If there are puffy bits of skin on the Poblanos you can remove and discard those, but don't worry about getting rid of every last bit. Add the Poblano pieces to the saucepan and bring this mixture up to a simmer, stirring regularly.
- Add the saucepan mixture to a blender and combine well. Return the sauce to the same pan, reducing heat to medium-low. Add 1/2 cup heavy cream and combine well. Take a final taste for seasoning. Yum! I added generous pinches of salt and Mexican oregano to this batch, but keep in mind that I used a zero sodium stock so you may not need to add as much salt as I did.
- I usually test the temp of the chicken around the 20 minute mark. It's usually around 160F in the thickest part at that point so that's when I remove it. Set it aside and let it rest for a few minutes, then shred it using two forks.
- To build the enchiladas, start by warming up the corn tortillas. I put them in the oven for a few minutes, but you are welcome to nuke them. Other ways to warm up corn tortillas. Add a thin layer of the Poblano sauce to the enchilada baking dish, this will prevent sticking. Finely dice 1/4 onion and slice up (or shred) some melting cheese (I used Jack). Each enchilada gets plenty of cheese, 2-3 tablespoons of shredded chicken, and a sprinkle of raw onion. Roll tight and place enchiladas seam side down on the baking dish. I rolled 8 enchiladas for this batch and made them abundantly cheesy, so there was still some chicken leftover after rolling.
- You can goop the creamy Poblano sauce on your enchiladas either before or after the bake. I wanted to make sure all the cheese melted so I baked this batch plain for 10 minutes, keeping the Poblano sauce warm on the stove. Once baked I served them up immediately: each plate got a few enchiladas and loads of the creamy Poblano sauce, I garnished with crumbled Queso Fresco, freshly chopped cilantro, and a final squeeze of lime. Yessssir :)
- Enjoy!
Nutrition Information
Show Details
Calories
677kcal
(34%)
Carbohydrates
52g
(17%)
Protein
33g
(66%)
Fat
39g
(60%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.01g
(1%)
Cholesterol
131mg
(44%)
Sodium
1798mg
(75%)
Potassium
816mg
(17%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
2429IU
(49%)
Vitamin C
131mg
(146%)
Calcium
402mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3(8-10 enchiladas)
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 52g | 17% |
| Protein | 33g | 66% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 131mg | 44% |
| Sodium | 1798mg | 75% |
| Potassium | 816mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 2429IU | 49% |
| Vitamin C | 131mg | 146% |
| Calcium | 402mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
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