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!
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
Ingredients
- 2 teaspoons vegetable oil
- 1 red onion sliced
- 1 poblano or pasilla pepper sliced
- 1 cup corn
- 14 oz diced green chiles 1 can
- 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 ½ cup shredded Monterey jack cheese
- 1 ½ cup shredded cheddar cheese
Toppings: Sour Cream, Pico de gallo, Chopped Chives, Fresh Cilantro
Instructions
- Preheat the oven to 350 F.
- 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.
- 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.
- Pour 1 cup of warmed sauce into the bottom of a casserole dish.
- 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.
- 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.
- Remove the dish from the oven and garnish with any toppings as needed. Serve immediately.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Looks great ! Do you have an enchilada sauce that yu love or do yumake your own ?
I buy it! Herdez Salsa Cremosa is amazing if you can find it
Very excited to try this recipe! I have dried poblanos..do I need to soak them first before adding them to the recipe?
I haven't tested it with dried poblanos but yes typically you need to reconstitute them with water or stock and then use
This is a family favorite for a fast weeknight dinner. I have to restrain myself from eating half of this myself! I love poblanos and this is a great dish to have them in.
I just made these and they’re ready to go in the oven. The chicken/onion/poblano (in our case, pasilla) mixture is outstanding. I skipped the corn just because I don’t like it much but it would be good, especially Trader Joe’s frozen roasted corn. The tortillas busted open despite the dipping in the sauce, so next time I think I would heat them in a pan as well. Or else just layer the whole damn thing like a casserole. I think it’s going to be a hit for Fathers’ Day dinner.
ya the tortillas depend on the brand! corn tortillas can sometimes fall apart really easily - you could also do this with flour tortillas!
I’ve been looking for a while casserole dish like that! Can you tell me where you got it? Thanks!!
Crate and Barrel
Hi Gaby! I'm so excited to try these. We're hosting my MIL's bday next Thursday and need a make-ahead recipe since we're tied up the day of and day before. Do you think they'd be fine if we made them Tuesday night? Should we assemble and put in fridge or assemble and bake then refrigerate? Many thanks!
you could totally make ahead of time - just bake them the day of!
Thank you so much for your quick reply. That's great news - I can't wait to make it! P.s. I follow you on Instagram, tried your cc banana bread and have officially fallen in love with your food! Thanks again!
THANKS!! XOXO
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.
canned poblanos would totally work! Or just use 2 bell peppers and 1 canned chipotle pepper (the one that comes in the adobo sauce)
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?
yes 100%
Poblano Chicken Enchiladas looks very yummy definitely I will try this 🙂
Yummity, yum, yum!! This pan of enchiladas looks EXCELLENT!
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!!