Roasted Poblano Chicken Enchiladas

Enchiladas are such a perfect #weeknightmeal because you can get a nice composed dish without needing a lot of sides or extras. The deep flavors you get from roasting the chicken and the poblano peppers make for such a lovely bite. I hope you will thoroughly enjoy this recipe for Roasted Poblano Chicken Enchiladas.

If you have the ability, you will get a really nice flavor from roasting the poblanos over an open flame. So if you have a open grate gas stove or can grill it, I would suggest that. Just wipe off some the fully charred pieces of skin so you don’t get a bitter note on the back end of the sauce. Since the peppers and chicken need the same amount of time in the oven, it’s easiest to just use a single baking tray. I do highly recommend the baking rack and baking tray combo – because like I always say – even air flow makes for even cooking.

I added the heavy cream so it would have a creamy **duh** texture. If you wanted to skip that step it would still be good. I would just suggest that you test to be sure that the sauce isn’t too spicy. The cream also cuts the spice some so, you might want to replace with more chicken broth. You will also probably want to let is reduce down a little longer, so that it gets a little bit thicker.

Now Let’s Get Cookin’!

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Roasted Poblano Chicken Enchiladas

A fantastic creamy enchilada sauce made from roasted poblanos and poured over roasted chicken stuffed tortillas with plenty of cheese piled on .

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword american cheese, Chicken, chicken enchiladas, creamy enchiladas, enchilada recipes, enchilada sauce, enchiladas, monterery jack cheese, poblano, poblano peppers, roasted chicken, roasted poblano

Prep Time 15 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Servings 6

Ingredients

• 2 lb Chicken Thighs bone-in
• 4 Whole Poblano Pepper
• 4 cups Monterey Jack Cheese shredded
• 16 8-inch Tortillas
• 1 Yellow onion rough diced
• 1 tbsp Garlic minced
• 3 tbsp Oil
• ½ cup Cojita Cheese crumbled (for garnish)
• ½ cup Chopped Cilantro for garnish
• 2 cups Chicken Broth
• 1 tbsp Lime Juice
• 1 cup Heavy Cream
• Cooking Spray

Seasoning mix

• 1 tbsp Ground Coriander
• ½ tbsp Onion Powder
• ½ tbsp Garlic Powder
• ½ tbsp Oregano
• ½ tbsp Cumin
• 1 tsp Salt
• 1 tsp Pepper

Instructions

• Combine seasoning mix.
• Preheat oven to 400 degF.
• Line a baking sheet with parchment paper and add a cooking rack.
• Spray poblano peppers with cooking spray and place on one half of baking tray.
• Seasoning chicken with half of seasoning mixture (coating on sides). Place on other half of baking tray. Place in oven to bake for 40 minutes.
• Let cool before removing chicken from bones and shredding. Remove stems and seeds from peppers and roughly chop.
• In a sauce pan, over medium high heat, add oil, onions, garlic and roasted peppers. Saute a few minutes then add chicken broth, lime juice and remainder of seasoning mixture. Bring just to a bubble then reduce heat to medium low. Simmer another 5 minutes. Transfer to mixing bowl and blitz until smooth with immersion blender. Return to pan and add heavy cream and let simmer another 5 minutes.
• Add roughly a cup of sauce in the bottom of the 13×9 baking dish. Fill each tortilla with a portion of shredded chicken and cheese. Roll up and line out in baking dish. Reserve once cup of sauce and pour remainder over rolled tortillas. Sprinkle with remaining cheese. Place in oven for 20 minutes.
• Remove from oven and pour remaining sauce over center of enchiladas. Sprinkle with cojita and cilantro. Let rest 5 minutes before serving.