Description

This Homemade Poblano Chicken Enchiladas recipe features tender shredded chicken combined with smoky roasted poblano peppers, sautéed onions, and garlic, all wrapped in soft flour tortillas. Topped with a creamy sour cream and chicken broth sauce, then baked to bubbly perfection with cheddar cheese, these enchiladas deliver fresh flavors and comforting Tex-Mex goodness perfect for family dinners.

Ingredients

Scale

Filling

2 cups Cooked Shredded Chicken Breast (Season lightly to enhance flavor)
2-3 pieces Roasted Poblano Peppers (Roast and chop for smoky flavor)
1 medium Onion (Finely chopped)
3 cloves Garlic (Minced)
Salt, to taste
Pepper, to taste
1 tablespoon Olive Oil (For sautéing)

Enchiladas Assembly

8-10 pieces Flour Tortillas (Soft and pliable for wrapping)
2 cups Shredded Cheddar Cheese (For filling and topping)

Sauce

1 cup Sour Cream (Adds tanginess)
1-2 cups Chicken Broth (Low-sodium preferred)

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Instructions

Roast Poblanos: Roast the poblano peppers over an open flame until the skins are charred. Place them in a sealed bag to steam for a few minutes, then peel off the skins, remove seeds, and chop finely to achieve a smoky flavor base.
Sauté Aromatics: Heat olive oil in a skillet over medium heat, then add the chopped onion and cook until translucent. Add the minced garlic and sauté just until fragrant, about 1 minute, to build depth in the filling.
Combine Filling Ingredients: Add the shredded chicken and chopped roasted poblano peppers to the skillet. Season with salt and pepper to taste. Cook the mixture for 5 minutes, stirring occasionally to blend flavors evenly.
Prepare Baking Dish: Preheat the oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking during baking.
Assemble Enchiladas: Spoon the chicken and poblano filling onto the center of each flour tortilla, sprinkle some shredded cheddar cheese inside, then roll up tightly. Place each rolled tortilla seam-side down in the prepared baking dish in a single layer.
Make the Sauce and Top: In a bowl, whisk together the chicken broth and sour cream until smooth. Pour this sauce evenly over the assembled enchiladas, then sprinkle the remaining shredded cheddar cheese generously over the top.
Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
Serve: Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh cilantro or sliced avocado if desired for added freshness and texture.

Notes

Roasting the poblano peppers adds a smoky depth that is essential to the dish’s flavor.
Use low-sodium chicken broth to control the salt content in the sauce.
Flour tortillas work best as they remain pliable and don’t crack when rolling.
You can substitute cheddar cheese with a Mexican cheese blend for more authenticity.
Let the enchiladas cool slightly before serving to prevent burns from hot cheese and sauce.