Creamy Poblano Chicken Enchiladas: A Beginner’s Guide to Flavorful, Comforting Mexican Cooking
🌶️🍗 Creamy Poblano Chicken Enchiladas are rich, smoky, and packed with bold flavor! Roasted poblano peppers are blended into a velvety sauce that coats tender shredded chicken and melty cheese, all wrapped in soft tortillas and baked to bubbly perfection. 🧀🔥🌮
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 enchiladas 1x
Ingredients
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, peeled and smashed
- 2 poblano peppers, seeds and stems removed, chopped
- 1/4 cup all-purpose flour
- 1 1/4 cup chicken broth (low sodium if preferred)
- 1 1/4 cup whole milk
- 1/2 cup chopped cilantro
- 1 teaspoon kosher salt
- 4 cups shredded rotisserie chicken (or cooked, shredded chicken breast or thigh)
- 12 corn tortillas, warmed
- 8 ounces shredded pepper jack cheese
- Juice of 1/2 lime
- 1 tablespoon chopped cilantro for garnish
Instructions
1. Make the Sauce Base
In a large skillet or saucepan, melt 1 tablespoon of butter over medium heat. Add the smashed garlic and chopped poblano peppers. Sauté for about 10 minutes, stirring occasionally, until the peppers are soft and fragrant. This gentle cook time draws out the sweetness and depth of the poblanos.
2. Build the Roux
Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle the flour evenly over the mixture. Stir constantly for about 1 minute. This creates a roux—a thick paste that’s essential for building a creamy sauce.
3. Add Broth and Puree
Slowly pour in the chicken broth, whisking or stirring to prevent lumps. Once incorporated, use an immersion blender to blend the sauce until smooth right in the pan. If you don’t have one, transfer the mixture to a regular blender (careful—it’s hot!) and blend until creamy.
4. Finish the Sauce
Return the sauce to a gentle simmer. Add the milk, stirring continuously. Keep the heat low to avoid curdling. After about 5 to 7 minutes, the sauce will thicken—you’ll know it’s ready when it coats the back of a spoon. Stir in chopped cilantro and salt, then turn off the heat.
5. Assemble the Enchiladas
Preheat the oven to 375°F. Spread a light layer of the poblano sauce on the bottom of a 9×13-inch baking dish. One by one, place a handful of shredded chicken in a warmed tortilla, roll it up, and nestle it seam-side down into the dish. Repeat until all tortillas are filled and lined up.
6. Add Sauce and Cheese
Pour the remaining poblano sauce evenly over the rolled enchiladas. Top with the shredded pepper jack cheese, spreading it in a smooth, even layer.
7. Bake
Place the dish uncovered in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbly. The edges of the tortillas may crisp slightly—this adds great texture.
8. Garnish and Serve
Remove the enchiladas from the oven and squeeze the juice of half a lime over the top for brightness. Sprinkle with fresh chopped cilantro for color and a final burst of flavor.
Notes
- Sauce Too Thick? Add a splash of broth or milk to loosen it up.
- Too Spicy? Use only one poblano or swap it for a milder green bell pepper.
- Tortillas Cracking? Make sure they’re warmed before rolling. If they still tear, it’s okay—just tuck them into the baking dish and cover with extra sauce.
- No Immersion Blender? A traditional blender or food processor works fine—just be sure to let the sauce cool slightly to avoid steam buildup.
- Cheese Burning Too Fast? If your oven runs hot, tent the dish loosely with foil for the first 10 minutes of baking.