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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I love this meal! I just made it for my husband and mother-in-law. The flavor profile was wonderful. The poblano peppers really make this dish. I used some other reviewer’s idea of using Monterey Jack cheese in place of the mozzarella. It was the perfect meal for a very chilly evening!
This is really good! Love the cream sauce. I sautéed an onion with the peppers and garlic. Used a rotisserie chicken. I also used my immersion blender on the sauce a bit. We used a blend of pepper jack and Mexican cheese. I might add a jalapeño next time.
Oops, forgot to mention adding a few dashes of ground cumin and oregano to your blended chile, cilantro with the half and half. You can add and blend together or add to the blended mix as your cooking the sauce. Both additional herbs add a very good flavor overall.
If the suggestion helps roast the poblano chiles first then peel skin and put in blender with cilantro, add half and half, add a clove garlic and a piece of onion, add salt and pepper to taste and blend away. Omit the lemon juice completely. Cook blended mixture in a bit of oil, not butter and cook in a pan for approximately 5 minutes. You’ll have a more flavorful sauce by all means.
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.