Chicken rolled up in corn tortillas and topped with a creamy poblano-cilantro sauce makes for an unforgettable dish. Creamy Poblano Chicken Enchiladas are perfect for weeknight dinners or special gatherings. The combination of tender chicken, rich sauce, and fresh herbs creates a flavor profile that everyone will love. Plus, using a store-bought rotisserie chicken makes this recipe not only delicious but incredibly easy to prepare.
Why You’ll Love This Recipe
- Quick and Easy: With the use of rotisserie chicken, this dish can be prepared in just 35 minutes.
- Flavor Packed: The blend of poblano peppers, garlic, and cilantro offers a unique flavor that elevates your meal.
- Versatile: Perfect as a family dinner or a crowd-pleasing option for parties and gatherings.
- Creamy Texture: The creamy poblano sauce adds richness that balances beautifully with the fresh lime juice.
- Customizable: Feel free to add your favorite toppings like avocado or additional cheese.
Tools and Preparation
Gathering the right tools will ensure your cooking experience is smooth and enjoyable. Having everything ready means you can focus on creating these delicious enchiladas.
Essential Tools and Equipment
- Large pan
- Immersion blender (or regular blender)
- 9×13 baking dish
- Cooking spoon
- Measuring cups and spoons
Importance of Each Tool
- Large pan: Ideal for sautéing vegetables and making the creamy sauce efficiently.
- Immersion blender: Provides a quick way to puree the sauce until it’s silky smooth without transferring it to another container.
Ingredients
For the Sauce
- 3 tablespoons unsalted butter (divided)
- 3 cloves of garlic (peeled and smashed)
- 2 poblano peppers (seeds and stems removed and chopped)
- 1/4 cup all-purpose flour
- 1 1/4 cup chicken broth
- 1 1/4 cup whole milk
- 1/2 cup chopped cilantro
- 1 teaspoon kosher salt
For the Enchiladas
- 4 cups shredded rotisserie chicken
- 12 corn tortillas (warmed)
- 8 ounces shredded pepper jack cheese
- Juice of 1/2 lime
- 1 tablespoon chopped cilantro (for garnish)
How to Make Creamy Poblano Chicken Enchiladas
Step 1: Cook the Vegetables
In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers. Cook them in the butter until they’ve softened, about 10 minutes.
Step 2: Create the Sauce Base
Add two tablespoons of butter. Once melted, sprinkle flour over the top of the peppers and garlic. Stir to combine, cooking for about one minute to form a thick paste.
Step 3: Prepare the Creamy Sauce
Add chicken broth gradually while stirring until there are no clumps of flour. Use an immersion blender to puree the mixture until smooth. Bring it to a simmer before adding milk. Keep stirring until thickened; it should coat the back of a spatula when ready. Stir in chopped cilantro and salt before turning off the burner.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F. Coat the bottom of a 9×13 baking dish with a light layer of sauce. Place some shredded chicken on each tortilla, roll it up tightly, and arrange them in the baking dish.
Step 5: Add Sauce and Cheese
Pour remaining sauce over the rolled tortillas in the baking dish. Sprinkle shredded cheese evenly on top.
Step 6: Bake to Perfection
Bake uncovered for 15-20 minutes or until cheese is melted and bubbly. Squeeze lime juice over enchiladas before serving, garnishing with extra cilantro if desired.
Enjoy your delicious Creamy Poblano Chicken Enchiladas, perfect for any occasion!
How to Serve Creamy Poblano Chicken Enchiladas
Creamy Poblano Chicken Enchiladas are versatile and can be served in many ways to enhance your dining experience. Here are some delightful serving suggestions that will complement the flavors of this dish perfectly.
With Fresh Sides
- Mexican Rice – A flavorful rice cooked with tomatoes and spices makes for a classic pairing.
- Refried Beans – Creamy refried beans add protein and richness, balancing the enchiladas.
- Guacamole – A fresh avocado dip adds creaminess and a burst of flavor that pairs well with the sauce.
Garnished with Fresh Ingredients
- Chopped Cilantro – Sprinkle fresh cilantro for an extra layer of flavor and freshness.
- Sour Cream – A dollop of sour cream adds tanginess, cooling down the spice from the poblanos.
- Sliced Jalapeños – For those who enjoy heat, fresh jalapeños provide a spicy kick.
Drizzled with Sauce
- Extra Creamy Poblano Sauce – Serve additional sauce on top for those who love extra creaminess.
- Lime Wedges – Provide lime wedges for guests to squeeze over their enchiladas for brightness.
How to Perfect Creamy Poblano Chicken Enchiladas
Making the perfect Creamy Poblano Chicken Enchiladas is all about technique and attention to detail. Here are some helpful tips to ensure your dish turns out delicious every time.
- Use Rotisserie Chicken – For convenience and flavor, store-bought rotisserie chicken saves time without compromising taste.
- Warm Tortillas – Heating tortillas before rolling prevents them from cracking, allowing for easier assembly.
- Blend Sauce Smoothly – Ensure your poblano sauce is blended until smooth for a velvety finish that coats the enchiladas beautifully.
- Adjust Spice Levels – If you prefer milder flavors, remove the seeds from the poblanos or use fewer peppers when making the sauce.
- Let it Rest – Allowing the enchiladas to rest for a few minutes after baking helps them set, making serving easier and neater.
Best Side Dishes for Creamy Poblano Chicken Enchiladas
Pairing side dishes with your Creamy Poblano Chicken Enchiladas can elevate your meal. Here are some fantastic options to consider.
- Mexican Street Corn Salad – An easy-to-make salad featuring corn, lime, cheese, and spices that adds sweetness and crunch.
- Chips and Salsa – Crisp tortilla chips served with fresh salsa provide a great appetizer or snack before the main dish.
- Black Bean Salad – A refreshing mix of black beans, corn, bell peppers, and lime dressing offers protein and vibrant flavors.
- Cilantro Lime Quinoa – Light and nutritious quinoa seasoned with cilantro and lime is a healthy alternative to rice.
- Zucchini Fritters – Crispy zucchini fritters add a delicious veggie option alongside your enchiladas.
- Grilled Vegetables – Assorted grilled veggies like bell peppers and zucchini bring color and flavor to your plate.
- Tortilla Soup – A warm bowl of tortilla soup can serve as a delightful starter before diving into the enchiladas.
- Avocado Salad – A simple salad made with ripe avocados, tomatoes, and red onion offers creaminess that complements the dish beautifully.
Common Mistakes to Avoid
When making Creamy Poblano Chicken Enchiladas, it’s easy to overlook some key steps. Here are common mistakes to avoid:
Skipping the sauce thickening step: If you don’t allow the sauce to thicken properly, it can make your enchiladas too watery. Always simmer until the sauce coats the back of a spoon.
Using cold tortillas: Cold tortillas can crack when rolled. Warm them up before filling to ensure they roll easily and maintain their shape.
Not seasoning enough: A bland sauce can ruin your dish. Taste and adjust seasoning, adding more salt or lime juice for flavor enhancement.
Overstuffing tortillas: Filling tortillas too much can lead to messy enchiladas. Use just enough filling to roll them without bursting.
Forgetting to preheat the oven: Baking at the right temperature is crucial for achieving the desired cheese melt and bubbling sauce. Always preheat your oven before baking.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Consume within 3-4 days for best quality.
Freezing Creamy Poblano Chicken Enchiladas
- Wrap individual enchiladas tightly in plastic wrap or foil.
- Store in a freezer-safe container for up to 2-3 months.
Reheating Creamy Poblano Chicken Enchiladas
- Oven: Preheat to 350°F; cover with foil and heat for about 20 minutes until warm.
- Microwave: Place on a microwave-safe plate and cover; heat in 1-minute intervals until hot.
- Stovetop: Heat in a skillet over medium-low heat, covered, until warmed through.
Frequently Asked Questions
If you’re curious about Creamy Poblano Chicken Enchiladas, here are some frequently asked questions:
Can I use other types of chicken?
Yes, feel free to use grilled or baked chicken instead of rotisserie chicken for a healthier option.
What if I can’t find poblano peppers?
You can substitute with green bell peppers or Anaheim peppers, though the flavor will be slightly different.
How do I make this recipe spicier?
To add more heat, include diced jalapeños in the filling or mix hot sauce into the creamy sauce.
Can I customize the cheese used?
Absolutely! You can mix different cheeses like Monterey Jack or cheddar based on your preference.
Final Thoughts
Creamy Poblano Chicken Enchiladas are a delightful blend of flavors that everyone will love. Their creamy poblano sauce makes them rich and satisfying, while customizable ingredients allow you to cater to various tastes. Don’t hesitate to try this recipe—you’ll soon be making it regularly!
Creamy Poblano Chicken Enchiladas
Indulge in the delightful Creamy Poblano Chicken Enchiladas, a dish that combines tender chicken wrapped in warm corn tortillas and smothered in a rich, creamy poblano sauce. This recipe is perfect for weeknight dinners or special gatherings, offering a unique flavor profile thanks to the blend of roasted poblano peppers, garlic, and fresh cilantro. The use of rotisserie chicken makes this dish not only delectable but also incredibly easy to prepare. Top it with your favorite garnishes for an unforgettable meal that everyone will love.
- Total Time: 35 minutes
- Yield: Serves 6
Ingredients
- 4 cups shredded rotisserie chicken
- 12 corn tortillas
- 2 poblano peppers
- 3 cloves garlic
- 1/4 cup all-purpose flour
- 1 1/4 cup chicken broth
- 1 1/4 cup whole milk
- 8 ounces shredded pepper jack cheese
- 1/2 cup chopped cilantro
- 1 teaspoon kosher salt
- Juice of 1/2 lime
- 1 tablespoon chopped cilantro (for garnish)
Instructions
- In a large pan, melt one tablespoon of butter over medium heat. Add garlic and chopped poblano peppers; sauté until softened (about 10 minutes).
- Stir in two tablespoons of butter and sprinkle flour over the mixture; cook for one minute to form a paste.
- Gradually add chicken broth while stirring until smooth. Use an immersion blender to puree the sauce until silky. Stir in milk, simmer until thickened, then mix in cilantro and salt.
- Preheat oven to 375°F. Spread a light layer of sauce in a baking dish. Fill each tortilla with shredded chicken, roll tightly, and place seam-side down.
- Pour remaining sauce over enchiladas and sprinkle with cheese. Bake uncovered for 15-20 minutes until cheese is melted and bubbly.
- Serve hot with lime juice squeezed on top and garnished with extra cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Keywords: To save time, use store-bought rotisserie chicken. Warm tortillas before filling to prevent cracking. Customize by adding diced jalapeños for extra heat or using different cheeses.