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Two chicken enchiladas on a plate with a bite taken out of each enchilada.
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Grilled Chicken Poblano Enchiladas

These grilled chicken poblano enchiladas are so full of flavor, made with grilled seasoned chicken breasts, a homemade poblano sauce, two types of cheese, and baked to melty perfection.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Chicken Enchiladas, Grilled Chicken Poblano Enchiladas
Servings: 10 Enchiladas
Author: Deliciously Seasoned

Ingredients

Grilled Chicken

  • 3 boneless skinless chicken breasts, sliced in half lengthwise
  • 1 teaspoon Slap Ya Mama seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 8-10 large flour tortillas, burrito size
  • 3 cups Monterey Jack cheese, shredded
  • 3 cups sharp cheddar cheese or spicy cheese
  • 2.25 ounce black olives, sliced

Poblano Cream Sauce

Instructions

Grilled Chicken

  • Cut chicken breasts in half lengthwise, pat dry with paper towels, and rub olive oil on both sides of breasts.
  • Sprinkle seasoning on each side of the chicken breasts.
  • Heat grill to 350 degrees.
  • Grill chicken breasts on each side until the internal temperature reaches 165 degrees, approximately 3-5 minutes on each side, depending on size of the breasts.
  • Remove cooked breasts from the grill and set aside.
  • Shred the chicken while it is still warm.

Poblano Cream Sauce

  • Wash and dry the peppers.
  • Rub the peppers and onions with olive oil and place the veggies on the hot grill.
  • Let poblano peppers cook until blistered and charred on each side, and grill the jalapeños and onions for a few minutes then remove.
  • Remove peppers from the grill and place poblano peppers in a gallon size baggie or a bowl and cover with plastic wrap.
  • Let the poblanos steam for 10 minutes.
  • Remove from the baggie/bowl and peel the skin off each pepper.
  • Cut stems off of all peppers, remove seeds, and place into a Vitamix or blender.
  • Add grilled onions, enchilada sauce, heavy cream, chicken broth, chicken bouillon, and red pepper flakes into the Vitamix and blend until creamy.

Putting the Enchiladas Together

  • Preheat the oven to 375 degrees and spray a 9x13 baking dish with non-stick cooking spray.
  • Pour 1 cup of sauce into a shallow dish.
  • Dip each tortilla into the sauce, coating both sides.
  • Pour ½ cup of creamy poblano sauce into the bottom of the baking dish.
  • Sprinkle a thin layer of shredded cheese into the middle of the coated tortilla, add shredded chicken, more cheese, black olives, and tightly roll up and place in the baking dish.
  • Repeat until all tortillas are coated, filled, and rolled.
  • Top rolled enchiladas with remaining sauce, shredded cheese, and sliced black olives.
  • Cover with foil and bake in the oven for 25 minutes.
  • Remove foil and bake for an additional 10 minutes or until cheese is bubbly

Notes

  • Wash your hands thoroughly after handling hot peppers and NEVER touch your face.
  • Your poblanos are done when the skin is black and blistered. Don't worry, you won't burn them.
  • Rub your grill grates with oil before heating it up to ensure nothing sticks.
  • If you use corn tortillas, warm them up so they're pliable and won't break as you roll them up.