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Poblano Chicken Enchiladas Recipe

Creamy Poblano Chicken Enchiladas Recipe for Cozy Nights

Transform busy weeknights with this Poblano Chicken Enchiladas recipe, featuring shredded chicken in a rich poblano sauce—a comforting delight!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 pieces Poblano Peppers Roasted
  • 2 cloves Garlic Fresh
  • 2 tablespoons Butter Or olive oil for dairy-free
  • 2 tablespoons Flour Or cornstarch for gluten-free
  • 2 cups Chicken Broth Or vegetable broth for vegetarian
  • 3 cups Rotisserie Chicken Shredded
  • 8-10 pieces Corn Tortillas Or flour tortillas for a softer texture
  • 1 cup Milk Or almond/oat milk for dairy-free
  • 1-2 cups Shredded Cheese For topping
  • 1 tablespoon Lime Juice Optional
For Serving
  • 1 bunch Fresh Cilantro For garnish
  • 1 pieces Diced Avocados
  • 1 cup Sour Cream

Equipment

  • Blender
  • baking dish
  • Skillet
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C). Roast poblano peppers and garlic for 15-20 minutes until charred. Cool and peel the skins. Blend with chicken broth, butter, flour, and milk until smooth.
  2. Warm corn tortillas in a skillet for 30 seconds on each side. Fill each with shredded chicken, roll tightly, and place seam-side down in a greased baking dish.
  3. Pour blended poblano sauce over the enchiladas. Sprinkle shredded cheese on top, covering the sauce completely.
  4. Preheat oven to 350°F (175°C). Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 550mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.

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