Poblano Chicken Enchiladas

Between my Arizona roots and working as a private chef for various clients who loved tex-mex, I’d say I’m somewhat of a enchilada connoisseur! And these Poblano Chicken Enchiladas are top notch!

Poblano Chicken Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Here’s the thing about Enchiladas.. they absolutely, positively, 100% cannot be dry. They need plenty of enchilada sauce and copious amounts of cheese. Add to that a delicious filling of shredded chicken, poblano peppers and corn and it’s a winning combination. I make these on the regular and like many of my recipes, one of my favorite parts about this is that unless you’re feeding 6 people, there’s always enough for leftovers the next day. Throw a big spoonful of guacamole on top and take that to lunch!

You can make them extra jazzy by adding any number of toppings from pico de gallo, fresh cilantro, sour cream, chives, more cheese… you name it! It’s essentially all my favorite things rolled up into a perfect little tortilla situation!

Poblano Chicken Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Poblano Chicken Enchiladas

Yield: Serves 4-6

Poblano Chicken Enchiladas

Ingredients

  • 2 teaspoons vegetable oil
  • 1 red onion, sliced
  • 1 poblano or pasilla pepper, sliced
  • 1 cup corn
  • 1 (4 ounce) can diced green chiles
  • 2 cloves garlic, roughly chopped
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 12 corn tortillas
  • 1 rotisserie chicken, shredded
  • 2 cans (15 ounces) Red Enchilada Sauce
  • 1 1/2 cup shredded Monterey jack cheese
  • 1 1/2 cup shredded cheddar cheese
  • Toppings: Sour Cream, Pico de gallo, Chopped Chives, Fresh Cilantro

Instructions

  1. Preheat the oven to 350 F.
  2. In a large skillet, heat the oil over medium high heat. Add the onions and poblano peppers and saute for 5-6 minutes until soft. Add the corn, green chili peppers, garlic, cumin and chili powder and saute for a few minutes more until the vegetables are caramelized. Add the chicken and stir to combine.
  3. Remove the vegetable mixture from the pan and set it aside. Pour the enchilada sauce into the same pan and reduce the heat to low, allowing it to warm through.
  4. Pour 1 cup of warmed sauce into the bottom of a casserole dish.
  5. To assemble the enchiladas, dip a tortilla into the sauce then lay on a plate. Sprinkle a bit of each type of cheese down the middle, followed by some of the shredded chicken/vegetable mixture. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
  6. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Transfer to the oven and bake it for 30 minutes, or until hot and bubbly.
  7. Remove the dish from the oven and garnish with any toppings as needed. Serve immediately.
http://whatsgabycooking.com/poblano-chicken-enchiladas/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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33 Comments

  1. Gaby, Where is your head? You forgot to add avocado as a garnish!
    That’s the only thing extra these enchiladas need! 🙂

  2. What red enchilada sauce would you recommend (if you can)? I’ve tried a few brands that have just been really bad and am curious what others prefer.

  3. Looks great! One question: I have never understood the whole dipping the tortilla in the sauce thing. I’ve made enchiladas for years and never dip! Guess I just figure that there is sauce on the bottom and sauce on the top so that’s enough. But maybe this just gets sauce in the middle? But if so, why not just spread some sauce on before the filling? Would be less messy to make? Really just curious about this step! Thanks….love your enthusiasm for food!

    1. Hey Camille! I do it because it makes the tortillas a bit more pliable and they don’t break when I’m rolling them up. And I’m partial to enchiladas that are as saucy as possible – so between those 2 things I’m a dipper 🙂

  4. I made these last night, and they were fabulous–a recipe stashed for company, too. A few questions: 1. Will they freeze well. 2. What size tortillas (I used small)? 3. Did you use refrigerated tortillas or packaged? Thank you.

    1. So glad you loved them! Yes, they will freeze great. I used small tortillas too! And I just used the packaged ones – but refrigerated would work as well!

  5. Oh Hell to the Yes!!!! It is times like these when I wish my husband could eat cheese. Is it bad to just make these for myself? Wait, don’t answer, I’m going to do it anyway!

  6. I made these tonight and unfortunately didn’t sauce sufficiently so I had some broken tortillas, so I improvised and made it into a casserole with tortillas under and on top of the mixture. Add lots of queso fresco, cilantro and sour cream and it was a winner 🙂 Thanks!!

  7. This looks delish and I’m going to try it this weekend for a party! Can I assemble it all a day ahead, stick in the fridge overnight and bake the next day?

  8. I’m in the UK and can’t get fresh Poblano peppers. Is it OK to use canned (yay for Amazon) or what combination of bell peppers and chillis should I use? I can get jalapenos.

    1. canned poblanos would totally work! Or just use 2 bell peppers and 1 canned chipotle pepper (the one that comes in the adobo sauce)

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