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! (psst - looking for green enchiladas? Check out my green chicken enchiladas)
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 with some Chili Lime Creamed Corn on the side 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
Very novice cook here, so I have to follow recipes precisely. I don't know how to improvise. 🙂
Since the recipe didn't list a size for the baking dish, and we ended up with corn tortillas that I think were about 4 inches across (all the store had), and the picture showed 2 rows of 6 enchiladas, I went with a baking dish that was a little smaller than 9x13 so I could recreate the photo.
Ended up having to nuke the tortillas for about 20 seconds to keep them from disintegrating when rolled, and it still wasn't perfect. And we only got 10 quesadillas in the dish. At that point, we still had enough filling and cheese for another dish full of quesadillas. I don't know if our tortillas were too small for the recipe or what
Dish and portion sizing aside, the flavors were absolutely delicious, and I will definitely give this another try.