Poblano Cream Chicken Enchiladas are a thing of true beauty. They’re simple to make, easy to enjoy, and have a poblano cream sauce that is so good, you’ll want to drink it. In less than an hour, you’ll have an incredible dinner on the table with nothing but compliments to the chef!
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My brother-in-law, Code Name: Rooster, helped to bolster my love of poblano peppers in a cream sauce. He’s an incredible cook (do not tell him I said that) and is constantly sending my sister and I pictures of his culinary marvels. That guy can put a poblano cream on anything and I swear every single time, I drool. He’s also the funniest human being I’ve ever met, but I digress.
Today, we’re gonna take that beautiful poblano pepper and the inspiration from Rooster and create one of the best enchilada recipes you’ll ever have. Poblano Cream Chicken Enchiladas are so very easy and are a perfect dinner for any weeknight. The poblano is not a spicy pepper, but has a wonderful savoriness that is unparalleled. I beg you, try them if you have not.
Using a rotisserie chicken cuts down on prep work, the sauce comes together in a blender, and the enchiladas just need to finish in the oven to get nice and bubbly. It’s an easy family supper idea if there ever was one.
chicken enchiladas ingredients
- Cooked Chicken – This recipe is perfect for rotisserie chickens!
- White Corn Tortillas – I prefer these to the yellow corn variety, but use your favorite.
- Butter – Because it makes everything better.
- Poblano Peppers – These are not a spicy pepper. They’re wonderfully savory and I hope you will fall in love with them like I have.
- Mushrooms – We love mushrooms. If you do not, you can simply leave them out.
- Yellow Onion – For that wonderfully savory, sweet flavor.
- Garlic – I do not know how to cook without garlic.
- Cream Cheese – This gives tangy flavor and thickness to the sauce without having to use a roux.
- Cumin – I love this classic Mexican spice. I don’t think I can make enchiladas without it.
- Coriander – From the seed of cilantro, it has an almost citrus flavor that I love in this recipe.
- Heavy Cream – To make that sauce even more wonderful and rich.
- Monterrey Jack Cheese – My favorite melting cheese for so many dishes.
- Cilantro – I am team cilantro and love the fresh flavor. If you think it tastes like soap, please leave it out.
- Lime – For tang and to cut through the richness of the poblano cream.
- Kosher Salt and Fresh Ground Pepper
how to make chicken enchiladas
the poblano cream
You guys know I love a good sauce. The sauce for our Poblano Cream Chicken Enchiladas is amazing. Drinkable, even. And, it’s super simple. To begin, start by sautéing the diced and seeded poblanos in butter. Once they start to be come soft, add the onions to that skillet. Let the onions start to soften, and once they do, add in the garlic for just a few minutes – just until it becomes fragrant.
Grab a blender or a food processor. Add 3/4 of the pepper/onion/garlic mixture to the blender along with the cream cheese, cilantro, lime juice, cumin, coriander, heavy cream, and healthy pinch of kosher salt and fresh ground pepper. Blend this until smooth. Try not to drink it all before pouring it over the enchiladas. But, that’s the sauce! Set it aside and let’s finish the tortilla filling!
the enchiladas
While you’re working on the sauce, add mushrooms to the skillet with the remaining peppers/onion/garlic mixture. They just need a few minutes to soften. Once they do, toss in the chicken to just warm through. This is the chicken enchiladas filling for the tortillas.
Before you begin rolling, add a little of the sauce to the base of the baking dish and spread it around. This will help prevent sticking and ensure that every inch of the tortilla is enveloped in that sauce.
Starting with a WARMED corn tortilla, spoon a small amount of the chicken mixture to the center. Top with a little shredded cheese. Carefully roll the tortillas and place them seam-side down into the baking dish. Repeat until you run out of the chicken mixture and tortillas.
Pour the poblano cream all over the rolled tortillas. If you would like the sauce to be thinner, just add a tablespoon or so of chicken broth or water. We like ours thick, but you do you.
Top with as much freshly shredded cheese as you desire. I will never tell you that you’ve used too much cheese. Ever.
Bake, uncovered, in a preheated 375° oven for 20-25 minutes or until everything is nice and melty and bubbly and wonderful.
Enjoy!
recipe frequently asked questions
This recipe is 100% gluten-free! No need to worry about that at all. Just verify that the corn tortillas you choose do not contain any wheat flour.
This would be a wonderful recipe to freeze! Make the recipe as instructed, but do not bake. I would suggest wrapping with plastic wrap and then foil. Freeze for up to 3 months. When you’re ready, simply let the enchiladas thaw out in the fridge and bake until bubbly!
They’ll stay good for about 3 days in the fridge. If they last that long. I looooove these for leftovers.
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Chicken Enchiladas
Equipment
Ingredients
- 4 tbsp butter
- 2 poblanos, seeded and diced
- 1 med onion, diced
- 4-5 cloves garlic, minced
- 8 oz cream cheese
- ½ cup heavy cream
- juice of 1 lime
- 2-3 tbsp cilantro optional
- 1 tsp cumin
- ½ tsp coriander
- 2 cups cooked chicken I used a rotisserie chicken
- 12-15 white corn tortillas, warmed
- 2-3 cups Monterrey Jack cheese, shredded
- kosher salt and fresh ground pepper, to taste
Instructions
- Preheat the oven to 375°.
- In a large sauté pan or skillet, sauté the poblano peppers on medium heat. Once they begin to soften, add the onions, cooking those for a few minutes. Then, add the garlic to that mix, cooking until it becomes fragrant.
- Take 3/4 of the pepper, onion, garlic mixture and add it to a blender or food processor.
- To the blender, also add the cream cheese, heavy cream, cilantro, cumin, coriander, lime juice, and a healthy pinch of kosher salt and fresh ground pepper. Blend this until smooth and set aside.
- While blending the poblano cream sauce, toss the mushrooms into the skillet and let those cook just a few minutes.
- Once the mushrooms have softened, remove from the heat and toss in the chicken just to warm through. This is the mixture for the corn tortillas.
- Before adding the filled tortillas to the baking dish, spread a small amount of the cream sauce to the bottom. This will help prevent things from sticking.
- Carefully, fill the warmed tortillas with a small amount of the chicken mixture and a little shredded cheese. Place the filled tortillas, seam-side down onto a greased 9×13 baking dish. Repeat until you run out of filling and tortillas.
- Pour the poblano cream sauce over the top of the rolled tortillas. Top with as much cheese as your heart tells you.
- Bake, uncovered, for 20-25 minutes or until the cheese is melted and everything is nice and bubbly.
- Serve and enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Chicken Enchiladas recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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If you guys make this Chicken Enchiladas, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
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