These creamy poblano chicken enchiladas are a real treat! With tender chicken wrapped in soft tortillas and smothered in a rich, cheesy poblano sauce, they’re super comforting.
I can’t help but smile when I make these. The combination of flavors is so delicious! Plus, they’re great for sharing with friends or just enjoying all by yourself. 😋
Cooking them is a breeze too. I simply fill the tortillas, roll them up, and pour on that dreamy sauce. Easy and satisfying! Perfect for a cozy dinner at home.
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works great for convenience. You can also use leftover cooked chicken or turkey. If you’re looking for a vegetarian option, consider using black beans or lentils instead.
Corn Tortillas: Corn tortillas give a nice texture and flavor. If you can’t find them, flour tortillas are a good substitute; just keep in mind they may not have the same authentic taste.
Poblano Peppers: Roasting fresh poblanos enhances their flavor. If you can’t find them, you can substitute with canned green chilies or even bell peppers, though the flavor will change slightly.
Cheese: I like using a mix of cheddar and Oaxaca for a nice meltiness and flavor. You could use Monterey Jack or even a vegan cheese blend if you’re looking for dairy-free options.
Sour Cream and Cream Cheese: Greek yogurt can replace sour cream for a healthier twist. Cream cheese can be substituted with a dairy-free cream cheese to keep it lighter.
How Do I Roast and Prepare Poblano Peppers?
Roasting poblanos enhances their rich flavors and adds a lovely smokiness. Here’s how to do it properly:
- Preheat your oven to 400°F (200°C) or place them directly over an open flame.
- Place the poblanos on a baking sheet or directly on the stove until their skin is charred, about 10-15 minutes.
- Once charred, put them in a paper bag or cover with a kitchen towel for about 10 minutes to steam. This helps loosen the skin.
- After steaming, peel off the skin, remove seeds, and chop. Now they’re ready to add to your enchiladas!
This roasting step ensures you get that deep, rich flavor in your dish. Enjoy the process and the delicious smell!
How to Make Creamy Poblano Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream cheese, softened
- 2 cups poblano peppers, roasted, peeled, and chopped
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
For Assembling:
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Oaxaca)
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25 minutes to bake. You’ll have these creamy, delicious enchiladas ready to enjoy in under an hour. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preparing the Oven and Poblano Peppers:
First, preheat your oven to 350°F (175°C). This will allow it to be nice and hot for baking your enchiladas later!
2. Sautéing the Garlic and Poblano Peppers:
In a skillet over medium heat, pour in 2 tablespoons of olive oil. Next, add the minced garlic and sauté for about 1 minute until it smells really good. Then, toss in the roasted, chopped poblano peppers and continue cooking for another 2-3 minutes. Once they’re tender, remove the skillet from the heat.
3. Mixing the Filling:
In a large mixing bowl, combine the shredded chicken, the garlic and poblano mixture, 1/2 cup of sour cream, 1/2 cup of cream cheese, the cumin, chili powder, salt, and pepper. Mix everything together until it’s well combined and tasty!
4. Assembling the Enchiladas:
Now it’s time to fill your tortillas! Take a corn tortilla, add about 1/4 cup of the chicken mixture in the center, and roll it up tightly. Place each rolled tortilla seam-side down in a greased baking dish. Keep going until you’ve filled all your tortillas!
5. Making the Creamy Topping:
In a separate bowl, mix the remaining sour cream, cream cheese, and about 1 cup of shredded cheese until it’s smooth and creamy. Spread this mixture evenly over your rolled enchiladas in the baking dish. You want every bite to be delicious!
6. Adding the Final Touches:
Sprinkle the remaining shredded cheese and chopped green onions generously on top of the enchiladas. This will make them look even more appetizing!
7. Baking:
Now, pop the baking dish into your preheated oven and let the enchiladas bake for 20-25 minutes. They’re ready when the cheese is bubbly and golden. Your kitchen will smell wonderful!
8. Serving:
When you take the enchiladas out of the oven, let them cool for a few minutes. If you like, garnish them with fresh cilantro. Serve them warm with your favorite toppings like avocado or salsa for added flavor!
Enjoy your Creamy Poblano Chicken Enchiladas with family and friends!
Can I Use Different Proteins for This Recipe?
Absolutely! You can substitute the shredded chicken with cooked turkey, shredded beef, or even a mixture of beans for a vegetarian option. Just make sure that whatever protein you choose is pre-cooked and shredded or chopped into bite-sized pieces for easy rolling.
How Do I Store Leftover Enchiladas?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave them for 2-3 minutes, but the oven will keep the tortillas from getting soggy.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling a day in advance! Just combine all the filling ingredients in a bowl, cover it, and store it in the fridge. When you’re ready to assemble the enchiladas, let the mixture come to room temperature before filling the tortillas.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use Greek yogurt as a great alternative—it adds a similar tangy flavor and creamy texture. Another option is to use crème fraîche, which will provide richness without the tang. Just use it in equal amounts as the sour cream called for in the recipe!
