Creamy Poblano Enchiladas – Tortillas are stuffed with shredded chicken, covered in a creamy poblano sauce and cheese, and baked until creamy perfection
Happy Cinco de Mayo! Today, I have these yummy Creamy Poblano Enchiladas recipe to celebrate. I am more of a fan of green enchiladas than red enchiladas. While the sauce isn’t a traditional green enchiladas sauce, it’s got similar flavor notes. Plus, with the added milk, it’s super creamy and decadent.
Enchiladas are super easy to do, but just take a few steps.
- Make the sauce
- Wrap the enchiladas
- Cover the enchiladas with sauce and cheese
- Bake the enchiladas
Check out more photos of these gorgeous Creamy Poblano Enchiladas!
Tips & Tricks
- Add liquids slowly. After the roux is cooked, you need to add the liquids slowly otherwise the roux will break.
- Don’t skip the lime juice! The lime juice is KEY to balancing out the flavors. This is not an optional ingredient.
- Shredded chicken recipe. Instead of buying shredded chicken or rotisserie chicken, I slow cooked some chicken breasts and then shredded them. Here is the recipe I used.
- Flour or corn tortillas. I prefer my enchiladas with flour tortillas, but they are classically made with corn tortillas. Either can be used in this recipe.
Creamy Poblano Enchiladas
Servings: 12 enchiladas
Ingredients
- 3 tablespoons butter divided
- 3 cloves garlic minced
- 2 poblano peppers diced
- ¼ cup flour
- 1¼ cup chicken broth
- 1¼ cup whole milk
- ⅓ cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 4 cups shredded chicken
- 12 flour* tortillas
- 8 ounces shredded mozzarella
Instructions
- Preheat oven to 375 degrees. Grease 9×13 pan and set aside.
- Add 1 tablespoon of butter to a medium skillet. Once melted, add diced peppers. Cook until soft, about 8 minutes. Add garlic and cook until fragrant. Add 2 more tablespoons of butter. Once melted, sprinkle flour over the top and then whisk together until a paste forms. Cook for 1 minute.
- Add chicken stock about ¼ cup at a time to thin out the paste but it still stays thick-ish. Reduce temperature to low. Using an immersion blender, blend the mixture until almost no pepper chunks are seen and the mixture is green. Turn temperature back up to medium.
- Once the mixture is simmering, slowly add milk to the mixture, about ⅓ cup at a time. Bring to a simmer and thicken. Turn off heat and add cilantro, salt, and lime juice. Stir together.
- Grab greased pan and spoon about ½ cup of sauce into the pan and spread evenly over the bottom. Heat flour tortillas by wrapping in a damp paper towel and microwaving for 30 seconds. Flip tortillas and microwave another 30 seconds.
- Place about 3 tablespoons of shredded chicken along the center of the tortilla. Roll up into a cylinder with both ends open. Place seam-side down in the pan. Repeat with the rest of the tortillas. Cover enchiladas evenly with sauce and then with shredded mozzarella.
- Bake in preheated oven until cheese starts to turn golden brown, about 25 minutes. Remove from oven and let cool for 10 minutes before serving.
Notes
*Corn tortillas can be used too
Recipe adapted from Girl Gone Gourmet
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Not good at all, very bitter sauce. Next time, think I’ll roast the pablano and peel off the skins. This batch is going in the garbage. Lot of work for a bad outcome!
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This is my new favourite enchilada recipe. So creamy, cheesy and delicious. Pretty easy to make too!
Such a great twist on enchiladas. The flavour was amazing.
Oh, wow! This looks so so delicious! I have bookmarked to make this recipe next weekend. Thanks for sharing.
Wow, this looks incredible! Love the ease of making it and all the marvelous flavors. It’s perfect for a crowd, potluck or Sunday dinner.