Poblano Cream Sauce Enchiladas Recipe

Roast and prepare poblanos

Char the poblano peppers over an open flame, under a broiler, or on a hot cast-iron skillet until the skins are blackened and blistered all over, about 8–12 minutes, turning frequently. Place peppers in a bowl and cover with plastic wrap or a towel for 10 minutes to steam. Peel, seed, and roughly chop the poblanos; set aside.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat. Add the finely chopped yellow onion and cook until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Make roux

Stir in 2 tablespoons all-purpose flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste and lightly brown.

Simmer sauce

Slowly whisk in 1 cup chicken or vegetable stock until smooth. Add 1 cup heavy cream and bring the mixture to a gentle simmer, stirring frequently so the sauce thickens slightly, about 4–6 minutes.

Blend for smoothness

Add the chopped roasted poblanos to the sauce. Transfer the sauce to a blender (or use an immersion blender) and puree until very smooth. Return the sauce to the saucepan.

Finish and season

Stir in 1/2 cup Mexican crema (or sour cream), 2 tablespoons chopped cilantro, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh lime juice. Warm gently over low heat for 2–3 minutes; do not boil. Taste and adjust seasoning. If sauce is too thick, whisk in up to 2 tablespoons additional stock or cream to reach a pourable consistency.

Combine filling ingredients: In a medium bowl, mix 3 cups cooked shredded chicken (or roasted mushrooms), 1 cup shredded monterey jack, 1/2 cup crumbled queso fresco, 3 sliced green onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly distributed. Reserve about 1/4 cup of the monterey jack to sprinkle on top of the assembled enchiladas.

Warm the filling (optional): If using cold cooked chicken, warm briefly in a skillet with a teaspoon of oil to take the chill off, then cool slightly before filling tortillas so cheese melts evenly.

Preheat oven and prepare tortillas

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Warm tortillas so they are pliable: heat a skillet over medium heat and brush each tortilla lightly with the 2 teaspoons cooking oil or melted butter, heating 10–15 seconds per side until soft and flexible. Stack and keep covered with a clean towel to stay warm.

Fill and roll enchiladas

Pour about 1/3 cup of the poblano cream sauce into the bottom of the prepared baking dish and spread evenly. Place a warmed tortilla on a flat surface, spoon about 1/3 cup of the filling mixture down the center of each tortilla, then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas. Pour the remaining poblano cream sauce evenly over the rolled enchiladas, making sure to cover edges so they steam and absorb sauce.

Top and bake

Sprinkle the reserved 1/4 cup plus 3/4 cup extra shredded monterey jack evenly over the sauced enchiladas. Bake in the preheated oven for 18–22 minutes, until hot and the cheese is melted and lightly golden.

Garnish and serve

Remove from oven and let rest 5 minutes. Garnish with chopped cilantro, sliced radishes if using, and serve with lime wedges. Serve extra poblano cream sauce on the side if desired.