Creamy Chicken Stuffed Poblano Enchiladas: A Beginner’s Guide to a Flavorful Mexican Dish
These Creamy Chicken Stuffed Poblano Enchiladas take classic enchiladas to the next level! Smoky poblanos, tender shredded chicken, and a luscious, creamy sauce come together in a dish that’s rich, comforting, and bursting with bold Mexican flavors. 🔥🍗
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
- 4 large poblano peppers, halved and seeded
- 2 cups cooked chicken, shredded (use rotisserie chicken for convenience)
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons flour (or cornstarch for a gluten-free option)
- 2 cups chicken broth
- 1 ½ cups sour cream, divided
- 4 ounces canned green chilis
- Salt and pepper to taste
- Adobo seasoning to taste
- 1 tablespoon dry minced onion
- Fresh cilantro, chopped (for garnish)
Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
Step 2: Prep the Poblano Peppers
- Cut the tops off the poblano peppers, remove the seeds, and slice them in half lengthwise.
- Set them aside while you prepare the filling.
Step 3: Make the Chicken Filling
In a large bowl, combine:
- Shredded chicken
- 1 cup of shredded cheese
- ½ cup sour cream
- Salt, pepper, and adobo seasoning to taste
- 1 tablespoon of dry minced onion
Mix everything well until evenly combined. The filling should be creamy and well-seasoned.
Step 4: Stuff the Poblano Peppers
- Fill each poblano half with an equal portion of the chicken mixture.
- Arrange them in the prepared baking dish with the open side facing up.
Step 5: Make the Creamy Sauce
- In a skillet over medium-high heat, melt 3 tablespoons of butter.
- Whisk in 3 tablespoons of flour and stir until smooth. Let it cook for about 1 minute to remove the raw flour taste.
- Gradually pour in 2 cups of chicken broth, whisking constantly to prevent lumps.
- Stir in the remaining 1 cup of sour cream and 4 ounces of green chilis. Continue stirring until the sauce thickens, which should take about 5 minutes.
Step 6: Assemble and Bake
- Pour the creamy sauce over the stuffed poblano peppers.
- Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Bake uncovered for 25 to 30 minutes, or until the cheese is melted and golden brown.
Step 7: Garnish and Serve
- Remove the dish from the oven and let it sit for 5 minutes before serving.
- Sprinkle with fresh chopped cilantro for added flavor and color.
Your creamy, cheesy enchiladas are now ready to enjoy.
Notes
Common Mistakes and Fixes
- Poblano peppers are too spicy: Poblanos are generally mild, but if you find them too spicy, try soaking them in warm water for 10 minutes before stuffing them. This will help mellow the heat.
- Sauce is too thick: If the sauce thickens too much while cooking, add a little extra chicken broth until it reaches the desired consistency.
- Overcooked cheese: If you notice the cheese browning too quickly in the oven, loosely cover the dish with foil and remove it during the last 5 minutes of baking.
Time-Saving Tips
- Use rotisserie chicken: Instead of cooking and shredding your own chicken, grab a rotisserie chicken from the store for convenience.
- Prep ahead: You can make the filling and sauce ahead of time, storing them separately in the fridge. When ready to cook, just stuff the peppers, assemble, and bake.
- Skip the stovetop sauce: If you’re short on time, you can mix sour cream, green chilis, and a little chicken broth in a bowl and pour it directly over the stuffed peppers. The oven heat will naturally blend the flavors.