Creamy Poblano Chicken Enchiladas: A Smoky Twist on a Classic Favorite

Enchiladas are a beloved dish in many households, offering a delicious balance of spices, cheese, and a comforting sauce. What sets these Creamy Poblano Chicken Enchiladas apart is the addition of roasted poblano peppers. The smoky, slightly spicy flavor of the poblanos combines beautifully with the creamy sauce, transforming the typical enchilada experience into something extraordinary. Whether you’re cooking for your family or hosting a casual dinner party, this recipe is sure to impress. If you love bold flavors with a hint of smokiness, this is the perfect recipe to add to your culinary repertoire.

Ingredients and Preparation

Before jumping into the cooking process, it’s essential to gather and prepare all your ingredients. Here’s what you’ll need for this dish:

For the Roasted Poblano Cream Sauce:

• 1 tablespoon olive oil
• 1 pound poblano peppers (approximately 3 peppers)
• ½ onion, coarsely chopped
• 4 tablespoons butter
• ⅓ cup all-purpose flour
• 2 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Chicken Enchiladas:

• 2 tablespoons olive oil
• 2 chicken breasts (boneless and skinless)
• Salt and pepper, to taste
• 10 corn tortillas (about 6-inch size)
• 1 cup shredded Mexican cheese blend
• 1 tablespoon chopped fresh cilantro (optional for garnish)

For Optional Garnishes:

• Sour cream
• Fresh cilantro
• Lime wedges
• Sliced avocado

Preparation Tips:

• Roast the poblanos: Place the poblano peppers directly on a gas flame or under the broiler in your oven, turning them until the skin is charred and blistered. Once charred, place the peppers in a bowl, cover with a kitchen towel, and let them steam for about 10 minutes. Once cooled, peel off the skins and remove the seeds and stems.
• Cook the chicken: If you’re short on time, you can use a store-bought rotisserie chicken, but cooking fresh chicken breasts will give the dish more flavor. Simply season with salt and pepper, sear in a skillet with olive oil, and then shred the meat with a fork once it’s cooked through.

Step-by-Step Instructions

Now that everything is prepped and ready, let’s move on to making these delicious enchiladas. Follow these easy steps for a perfect result every time.

1. Roast the Poblano Peppers:
   • Place the poblano peppers over an open flame or under a broiler, turning occasionally to get an even char on all sides.
   • Once charred, transfer the peppers to a bowl and cover them with a towel. Let them steam for about 10 minutes to loosen the skin.
   • Peel off the charred skin, remove the seeds and stems, and set the roasted poblanos aside. Slice them into strips once they’ve cooled.
2. Prepare the Cream Sauce:
   • In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté until softened, about 3 minutes.
   • Add the roasted poblano strips to the saucepan and cook for another 2 minutes, allowing the peppers to soften further.
   • In a separate pan, melt the butter over medium heat. Add the flour and whisk constantly to create a roux. Cook for about 1 minute, or until the mixture is lightly golden.
   • Slowly add the chicken broth and whisk to incorporate, ensuring there are no lumps. Stir in the heavy cream, garlic powder, and salt and pepper to taste. Continue cooking for 4-5 minutes until the sauce thickens.
   • Blend the sauce until smooth using an immersion blender or regular blender. Return it to the heat and keep warm.
3. Cook the Chicken:
   • Heat the remaining olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper.
   • Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
   • Once cooked, let the chicken rest for a few minutes before shredding it using two forks.
4. Assemble the Enchiladas:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a baking dish and spread a small amount of the poblano cream sauce on the bottom to prevent the tortillas from sticking.
   • Warm the corn tortillas in a dry skillet for a few seconds on each side, just to make them pliable.
   • Take one tortilla at a time, spoon some shredded chicken into the center, and then roll it up tightly. Place the rolled enchilada seam side down in the baking dish.
   • Repeat with the remaining tortillas, placing them side by side in the dish.
5. Top with Sauce and Cheese:
   • Once all the enchiladas are in the dish, pour the creamy poblano sauce over the top, covering them generously.
   • Sprinkle the shredded cheese over the sauce and place the dish in the oven. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve and Garnish:
   • Remove the enchiladas from the oven and let them rest for a few minutes before serving.
   • Garnish with freshly chopped cilantro, sour cream, lime wedges, or sliced avocado for added freshness and flavor.

Beginner Tips and Notes

• Roasting Poblano Peppers: If you don’t have access to a gas flame or broiler, you can roast the peppers on a stovetop grill pan or even in a hot oven. Just ensure the skin is charred for that smoky flavor.
• Cooking Chicken: If you prefer a shortcut, use shredded rotisserie chicken to save time. Just skip the seasoning and cooking step and toss the chicken directly into the enchiladas.
• Smooth Sauce: To get the smoothest sauce, use a blender to purée the poblano mixture. An immersion blender is great for convenience, but if you don’t have one, a regular blender will do just fine.
• Cheese: Feel free to use any cheese blend you like, though a sharp cheddar or Mexican blend provides the best melt and flavor.

Serving Suggestions

• Side Dishes: These creamy poblano chicken enchiladas pair wonderfully with sides like Mexican rice, refried beans, or a fresh avocado salad.
• Drinks: A crisp margarita or a chilled glass of iced tea complements the rich, smoky flavors of the enchiladas perfectly.
• Toppings: To enhance the texture and freshness, top with diced tomatoes, a dollop of sour cream, or a sprinkle of crumbled queso fresco.

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Engagement Features

We hope you enjoy making and sharing these Creamy Poblano Chicken Enchiladas with your loved ones! We’d love to hear about your experience. Were the enchiladas as smoky and creamy as you imagined? Feel free to share your photos on social media and tag us — we can’t wait to see your creations!
Also, if you have any questions or need clarification on any part of the recipe, don’t hesitate to leave a comment. We’re here to help and want to ensure your cooking adventure is a success!