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This is a plate of chicken enchiladas with a poblano cream sauce. There is a glass of ice water and a plate of garnishes such as cilantro and extra lime on the side.

Creamy Poblano Chicken Enchiladas Recipe

Creamy Poblano Chicken Enchiladas made with rotisserie chicken and a silky poblano cream sauce. Easy, cozy, and perfect for any weeknight!
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 464kcal

Equipment

Ingredients

  • 4 tablespoon 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 tablespoon cilantro optional
  • 1 teaspoon cumin
  • ½ teaspoon 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 ¾ 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 9x13 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

Make sure to warm the corn tortillas before rolling. They will break if they're cold. 
If you like the cream sauce a little thinner, just add a tablespoon or two of chicken broth or water. 

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 23g | Protein: 21g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 790mg | Potassium: 314mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1127IU | Vitamin C: 26mg | Calcium: 298mg | Iron: 2mg
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