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Chicken Enchiladas with Poblano Cream Sauce

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Chicken Enchiladas with Poblano Cream Sauce


Who doesn’t love a delicious plate of Chicken Enchiladas?!?  I know that I do and I love it even more when I can make it from the comfort of my own home!  The flavors of these Enchiladas are absolutely fabulous and worth the extra work.

Serve these Chicken Enchiladas with Mexican rice and a little homemade guacamole and you’ve got the makings for a real fiesta for your family!

Chicken Enchiladas with Poblano Cream Sauce


For the Sauce:
2 Poblano Peppers
1 Jalapeno Pepper (optional)
2 Tblsp. (1/4 stick) Unsalted Butter
3/4 c. chopped Onion
1 c. milk
4 oz (1/2 brick) Cream Cheese

For the Enchiladas:
8 – 6 in (small fajita) Flour Tortilla’s
3/4 c. chopped Onion
Meat from 1 Rotisserie Chicken removed from bone and chopped to bite size pieces
2 1/2 c. grated Monterey Jack Cheese


Preheat oven to 350.

Spray an 11 x 7 glass baking dish with non-stick cooking spray.

For the Sauce:

  • Char the peppers.  (I do mine on the gas grill so my kitchen doesn’t smell like charred peppers.  Many people use the open flame of a gas stove burner.  Peppers can also be charred in the oven.  You’re looking for the pepper skin to be black and have a blistered appearance.)
  • Once charred, place the peppers in a bowl covered with plastic wrap and let sit for a few minutes.  Remove and wipe skin off using a paper towel.  Remove the stem, seeds and membranes then dice the peppers.  I know this sounds complicated but, its really simple and you’ll love the flavor.
  • Melt the butter in a large skillet with 2 in. sides.  Add the onions and cook until translucent.
  • Next, add the peppers and cook an additional 1-2 minutes.
  • Add the milk and cream cheese and stir to melt the cream cheese.
  • Simmer mixture over medium heat until it thickens (about 4-6 minutes).

Mixture can now either be cooled and processed in a blender OR you can use an immersion blender directly in the skillet you used to heat the mixture.  Either way you’re looking for creamy sauce consistency.

Add Salt and Pepper to taste.

For the Enchiladas:

  1. Fill each tortilla with a little of the remaining onion, monterey jack cheese and chicken.  Reserve some cheese to top enchilada’s.
  2. Tightly roll filled tortillas and transfer to prepared pan.  Be sure to put the seam side down.  Note: Should be a pretty snug fit.
  3. Pour prepared sauce over the enchilada’s and top with the remaining cheese.
  4. Cover with foil and bake for 25-30 minutes.


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