Poblano Chicken Enchiladas Recipe
roasted poblano cream | earthy mushrooms | mexican cheeses
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Ingredients
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Poblano Cream Sauce
Mushroom & Chicken Filling
Assembly & Toppings
Method
Poblano Cream Sauce
- 1
Roast and peel poblanos
Char poblano peppers directly over a gas flame or under a broiler, turning with tongs until blackened on all sides, about 8–10 minutes. Place charred peppers in a bowl and cover with plastic wrap or a plate for 10 minutes to steam. Peel off skins, remove stems and seeds, and roughly chop the flesh.
- 2
- 3
Make roux and simmer
Stir in the flour and cook 1 minute to remove raw taste. Slowly whisk in the chicken stock until smooth, then add the chopped roasted poblanos. Bring to a gentle simmer and cook 3–4 minutes to thicken slightly.
- 4
Blend to a smooth cream
Transfer the poblano mixture to a blender (or use an immersion blender) and blend until completely smooth. Return to the saucepan, stir in the heavy cream and crema, and warm gently—do not boil. Season with salt, black pepper, and lime juice. Keep warm on low while assembling enchiladas.
Mushroom & Chicken Filling
- 5
Poach chicken
Place chicken in a small saucepan and cover with 3 cups water or chicken stock. Bring to a gentle simmer over medium heat, then reduce heat and simmer until the chicken is cooked through, about 12–15 minutes depending on thickness. Remove chicken to a plate and let rest 5 minutes, then shred with two forks.
- 6
- 7
Season and combine
Lower heat to medium. Stir in dried oregano, ground cumin, salt, and pepper. Add shredded chicken to the mushroom mixture and toss to combine. Cook 1–2 minutes to marry flavors. Remove from heat and stir in chopped cilantro and lime zest. Taste and adjust seasoning.
Assembly & Baking
- 8
- 9
Fill tortillas
Spread a thin layer (about 1–2 tbs) of the warm poblano cream sauce in the bottom of a 9x13 baking dish to prevent sticking. Spoon about 2–3 tbs of the mushroom-and-chicken filling onto the center of each softened tortilla, sprinkle approximately 1–2 tbs shredded Oaxaca/Monterey Jack cheese on top of the filling, then roll the tortilla tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled (makes about 10–12).
- 10
Top and bake
Once all enchiladas are arranged, pour the remaining poblano cream evenly over the tops, ensuring each is coated. Sprinkle remaining shredded cheese evenly and crumble queso fresco over everything. Bake in the preheated oven until sauce is bubbling and cheese is melted and lightly golden, about 18–22 minutes.
- 11
Garnish and serve
Remove from oven and let rest 5 minutes. Garnish with chopped white onion (if using), fresh cilantro leaves, and pickled red onions. Serve hot with lime wedges on the side.