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Chicken Enchiladas with Poblano Cream Sauce

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If you love Chicken Enchiladas for a family weeknight meal, don’t miss this delicious recipe!

Chicken Enchiladas

Chicken Enchiladas with Poblano Cream Sauce

Who doesn’t love a delicious plate of Chicken Enchiladas?  I know that I do! It’s usually what I end up ordering when we go out for Mexican Cuisine. I love just about every type of enchilada dish, including the spicy Hatch Green Chile enchiladas we can get in the summer months.

While it’s definitely easier to order enchiladas at a restaurant, sometimes that’s not really an option. Many of us are cooking at home due to nutritional reasons, saving money, or just the fact that restaurants are often out of the way and reserved for special occasions! The flavors of these Enchiladas are absolutely fabulous and worth the work. You won’t be missing your restaurant meal with this recipe.

Ways to Serve:

These enchiladas do have a cream sauce, so if you’re watching sodium or calories, they would pair best with a lighter side like salad. These enchiladas don’t need a lot of side dishes– they are filling and of course family-friendly! We usually serve with chips and salsa. If you prefer a salad here are a couple of my favorites

Easy Mexican Slaw

Mexican Salad

Mexican Salad (Layered)

Other options for these Chicken Enchiladas are to serve with Mexican rice and a little homemade guacamole.

Chicken Enchiladas with Poblano Cream Sauce

Print your recipe here and be sure to note that there are two parts to this recipe. You will prep your poblano and jalapeno peppers first, and then make the cream sauce. After these ingredients are ready to go, it’s time to assemble your enchiladas.

Yield: 12

Chicken Enchiladas with Poblano Cream Sauce

cHICKEN ENCHILADAS

Try these Chicken Enchiladas for a restaurant quality meal at home!

Ingredients

Sauce

  • 2 Poblano Peppers
  • 1 Jalapeno Pepper (optional)
  • 2 Tblsp. (1/4 stick) Unsalted Butter
  • 3/4 c. chopped Onion (about half an onion)
  • 1 c. milk
  • 4 oz (1/2 brick) Cream Cheese

For the Enchiladas:

  • 8 - 6 in (small fajita) Flour Tortillas
  • Meat from 1 Rotisserie Chicken removed from bone and chopped to bite size pieces
  • 2 1/2 c. grated Monterey Jack Cheese
  • Fresh Cilantro, For Garnish

Instructions

For the Peppers:

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 on a cutting board.

Dice onion, divide. One half will be used for enchiladas (optional).

Melt the butter in a large skillet with 2 in. sides. Add the onions and cook until translucent. (Optional: You can use less on onions if preferred).

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.

While sauce is simmering, shred chicken on a large cutting board or into a bowl.

Spray a 9x13 cooking dish with cooking spray and preheat oven to 350 degrees F.

For the Enchiladas:

Fill each tortilla with a little of the remaining onion, Monterey Jack cheese and chicken. Reserve some cheese to top enchilada's.

Tightly roll filled tortillas and transfer to prepared pan. Be sure to put the seam side down. Note: Should be a pretty snug fit.

Pour prepared sauce over the enchilada's and top with the remaining cheese.

Cover with foil and bake for 25-30 minutes.

Garnish with fresh cilantro and serve with salsa, guacamole, or fresh pico!

Notes

Onion is optional. If preferred, you can replace with 1 Tbsp Freshly chopped garlic.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 316Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 451mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 21g

Did you make this recipe?

Please leave a comment if you love this recipe!

Enjoy!

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10 Comments

  1. Also looked at all your recipes dropdown…and, I am guessing your Kitchen site is under construction or new…as not many recipes…or I am not finding a way to navigate to find more yummy recipes…like the ones you have on page one.
    Thanks

  2. Can I ask how spicy they are. I’m not the chicken (no punn intended) my hubby doesn’t like anything too spicy. However he does enjoy pepper jack cheese. They look delicious.

    1. If you leave the jalapeno out you should be OK. You might try it without the jalapeno the first time and if you think you can stand a little more heat try adding one the next time. That way you can make them as spicy as you like.

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