Poblano Chicken Enchiladas
These poblano chicken enchiladas are a delicious and flavorful chicken enchilada recipe made with a homemade creamy roasted poblano sauce, corn tortillas, and two types of cheese.
Ingredients
- 3 boneless skinless chicken breasts, boiled and shredded
- 4 cups Monterey Jack cheese, shredded
- 3 cups sharp cheddar cheese, shredded
- 24 yellow corn tortillas
Poblano Cream Enchilada Sauce
- 8 tomatillos, skins remove and rinsed
- 6 poblanos
- 3-4 jalapenos
- 1 large onion, cut in half
- 5 cloves garlic
- 3 tablespoons vegetable oil
- 1 bunch cilantro
- ¾ cup heavy cream
- ¼ cup sour cream
- 3 limes, juiced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with aluminum foil.
Roast the Vegetables and Peppers
- In a large bowl, add poblanos, tomatillos, jalapenos, onions and garlic. Toss with oil and cumin.
- Place poblanos, tomatillos, jalapenos, onions and garlic on the prepared baking sheet.
- Bake/roast for 20-25 minutes or until the skins of the poblanos start to char.
- Remove from the oven and place back in the bowl. Cover with plastic wrap and let steam for 15 minutes (so the skin removal on the poblanos is easier to peel).
- Remove the skin from the poblanos.
Poblano Cream Enchilada Sauce
- Place all ingredients into a vitamix, food processor, or blender and blend until smooth.
- Add more cream or you can use chicken broth if necessary to thin out the desired consistency.
- Reduce the oven to 350 degrees, and lightly spray a (2) 9x13 baking dish with non-stick cooking spray. Set aside.
Assembling the Enchiladas
- Pour 1 cup of poblano sauce on the bottom of each baking dish.
- Add shredded chicken and both types of cheese to the center of each tortilla. Roll up and place in the baking dish.
- Line each dish with a single layer of enchiladas.
- Add about ¼ cup of sauce over each enchilada to cover the tortillas and add shredded cheese on top.
- Baked covered for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly.
Notes
- Be very careful when transferring your roasted vegetables to your blender. They're hot!
- Don't overfill your tortillas. You should be able to roll them up easily to prevent them from opening as they bake.
- Let the vegetables cool a bit after peeling the peppers. You don't want to curdle the cream.
- This sauce makes a lot. It makes a great dip for tortilla chips too. So enjoy any leftover sauce to go along with your dinner.