Enchiladas Poblanas Recipe

Roast and peel peppers

Place poblanos and red bell pepper on a baking sheet and broil or roast over an open flame until skin is evenly charred and blistered, about 8–12 minutes, turning occasionally. Transfer to a bowl and cover with plastic wrap or a lid; let steam 10 minutes. Peel off skins, remove seeds and stems, and roughly chop.

Cook sauce base

Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 chopped onion and 1 clove garlic; sauté until softened and fragrant, about 3 minutes. Add the chopped roasted poblanos, roasted red bell pepper, and 1 medium tomato (roughly chopped). Cook 2–3 minutes to combine flavors.

Blend and season

Transfer the pepper-onion mixture to a blender or use an immersion blender; add 1 cup chicken broth (or water), 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Taste and adjust salt and consistency — add up to 1/4 cup more broth if too thick.

Simmer

Return blended sauce to the skillet and simmer over low heat 6–8 minutes to develop flavor. Keep warm while preparing enchiladas.

Prepare filling

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1/2 chopped onion and 2 cloves minced garlic; sauté 3–4 minutes until translucent. Add 2 cups shredded cooked chicken, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook 3–4 minutes until heated through and well combined. Remove from heat and stir in 1/2 cup crumbled queso fresco; set aside.

Warm and soften tortillas

To prevent cracking, heat a thin layer of oil (about 1 tablespoon) in a separate skillet over medium heat. Briefly fry each tortilla 10–15 seconds per side until pliable but not crisp. Drain on paper towels or keep wrapped in a clean towel while assembling.

Assemble enchiladas

Lightly spoon some of the warm red pepper sauce on the bottom of a baking dish (about 1/4 cup). Place a warm tortilla on a plate, spoon about 1/3 cup of the chicken filling down the center, roll tightly, and place seam-side down in the baking dish. Repeat until you have two enchiladas (reserve remaining tortillas/filling for additional servings). Pour about 1/2 to 3/4 cup of the red pepper sauce evenly over the two enchiladas, making sure they are well coated. Sprinkle with additional shredded cheese if using.

Finish (optional bake)

If using additional shredded cheese or you prefer a warmed-through finish, preheat oven to 350°F (175°C). Bake the assembled enchiladas 8–10 minutes until heated through and cheese is melted. Alternatively, skip the oven and proceed directly to plating.

Place two enchiladas on each plate. Arrange a small mound of shredded iceberg lettuce along one side of the enchiladas.

Scatter halved cherry tomatoes, thin cucumber slices, and thinly sliced white onion over and beside the lettuce to match the menu description. Sprinkle chopped cilantro if using.

Drizzle or dollop sour cream or crema over the enchiladas (optional). Add remaining crumbled queso fresco on top.

Garnish with lime wedges on the side. Serve immediately while hot.