Creamy Poblano Chicken Enchiladas: A Delicious Recipe for Your Next Meal

Creamy Poblano Chicken Enchiladas are a delightful twist on a classic Mexican dish that brings together rich flavors and comforting textures. Originating from the heart of Mexico, enchiladas have been a staple in Mexican cuisine for centuries, often filled with a variety of ingredients and topped with savory sauces. The creamy poblano sauce in this recipe elevates the traditional enchilada experience, offering a luscious, velvety texture that perfectly complements the tender chicken and warm tortillas.

People love creamy poblano chicken enchiladas not only for their incredible taste but also for their convenience. This dish is perfect for weeknight dinners or special occasions, as it can be prepared ahead of time and baked just before serving. The combination of smoky poblano peppers and succulent chicken creates a flavor profile that is both satisfying and memorable, making it a favorite among families and friends alike. Dive into this recipe and discover why creamy poblano chicken enchiladas are a must-try for any home cook!

Ingredients:

• For the Enchiladas:
• 2 cups cooked chicken, shredded
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 8-10 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• For the Creamy Poblano Sauce:
• 2 large poblano peppers
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• For Garnish:
• Fresh cilantro, chopped
• Additional shredded cheese
• Lime wedges

Preparing the Creamy Poblano Sauce

1. Roast the Poblano Peppers:
   • Preheat your oven to 450°F (232°C).
   • Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.
   • Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid to steam the peppers for about 10 minutes. This will make peeling the skin easier.
2. Peel and Prepare the Peppers:
   • After steaming, carefully peel the skin off the poblano peppers. Remove the stems and seeds, then chop the peppers into small pieces.
3. Make the Sauce:
   • In a blender, combine the chopped poblano peppers, heavy cream, chicken broth, lime juice, onion powder, smoked paprika, salt, and pepper.
   • Blend until smooth and creamy. Taste and adjust seasoning if necessary. Set aside.

Preparing the Filling

1. In a large mixing bowl, combine the shredded chicken, corn, black beans, 1 cup of the shredded cheese, olive oil, ground cumin, garlic powder, salt, and pepper.
2. Mix well until all ingredients are evenly combined. This will be the filling for your enchiladas.

Assembling the Enchiladas

1. Preheat your oven to 375°F (190°C).
2. Prepare the Tortillas:
   • If using corn tortillas, you may want to warm them slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving them for about 30 seconds.
3. Fill the Tortillas:
   • Take one tortilla and place about 2-3 tablespoons of the chicken filling in the center.
   • Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13 inch baking dish.
   • Repeat this process with the remaining tortillas and filling until all are assembled in the baking dish.

Adding the Sauce and Baking

1. Pour the Creamy Poblano Sauce over the assembled enchiladas, ensuring they are well covered.
2. Sprinkle the remaining shredded cheese evenly over the top of the sauce.
3. Cover the baking dish with aluminum foil to prevent the cheese from burning.
4. Bake in the preheated oven for 20 minutes.
5. After 20 minutes, remove the foil and bake for

   Conclusion:

   In summary, these Creamy Poblano Chicken Enchiladas are a must-try for anyone looking to elevate their weeknight dinner routine or impress guests at a gathering. The combination of tender chicken, rich poblano sauce, and gooey cheese creates a flavor explosion that is both comforting and satisfying. Not only are they delicious, but they also offer versatility; you can easily swap out the chicken for shredded beef or even a vegetarian option by using black beans and additional vegetables. For an extra kick, consider adding some diced jalapeños or a sprinkle of smoked paprika to the filling. Serve these enchiladas with a side of Mexican rice, fresh guacamole, or a crisp green salad to round out the meal. We encourage you to try this recipe and make it your own! Don’t forget to share your experience and any creative twists you add to the dish. Your feedback and variations can inspire others to enjoy these Creamy Poblano Chicken Enchiladas just as much as you will. Happy cooking! Print

   Creamy Poblano Chicken Enchiladas: A Delicious Recipe for Your Next Meal

   

   Print Recipe

   Deliciously creamy and packed with flavor, these Chicken Enchiladas with Creamy Poblano Sauce make for a perfect weeknight dinner. Filled with shredded chicken, corn, and black beans, and topped with a rich, smoky sauce, they are sure to please the whole family!

   • Author: Dottie
   • Prep Time: 30 minutes
   • Cook Time: 35-40 minutes
   • Total Time: 70 minutes
   • Yield: 4-6 servings

   Ingredients

   • shredded chicken
   • corn
   • black beans
   • creamy poblano sauce
   • shredded cheese
   • fresh cilantro
   • lime wedges

   Instructions

   1. Once baked, remove the enchiladas from the oven and let them cool for a few minutes.
   2. Garnish with fresh cilantro, additional shredded cheese, and lime wedges before serving.

   Notes

   • You can substitute the chicken with shredded beef or keep it vegetarian by using more beans and vegetables.
   • Feel free to adjust the spice level by adding jalapeños or using a spicier cheese.
   • These enchiladas can be made ahead of time and stored in the refrigerator before baking.