Print

Creamy Poblano Enchiladas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

These Creamy Poblano Enchiladas combine tender shredded chicken or roasted cauliflower with a flavorful filling of corn, spices, and fresh herbs wrapped in warm flour tortillas. Smothered in a rich roasted poblano chili cream sauce and topped with melted queso fresco or mozzarella cheese, this dish bakes until golden and bubbling for a comforting and satisfying meal perfect for any night of the week.

Ingredients

Filling

  • 3 cups cooked shredded chicken (or 3 cups roasted cauliflower for a vegetarian alternative)
  • 1 cup corn (fresh or frozen, or substitute with sautéed spinach, bell pepper, mushroom, or onion)
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 tablespoons fresh cilantro, chopped
  • 2 scallions, sliced
  • Salt and pepper to taste
  • 1 tablespoon lime zest
  • 1 large fresh poblano chili, roasted, peeled, and finely chopped (use half) or 4-ounce can green chilies (use half)

Poblano Sauce

  • 2 tablespoons olive oil or butter
  • 1 shallot, chopped (or half an onion, finely diced)
  • 2 tablespoons flour
  • 1 1/4 cups chicken broth or stock (or vegetable broth for vegetarian)
  • 3/4 cup sour cream
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Remaining poblano chili or canned green chilies from above (to taste)

Assembly

  • 8 x 8-inch flour tortillas
  • 2 1/2 cups queso fresco cheese or shredded jack or mozzarella cheese

Instructions

  1. Make the Filling: Prepare the shredded chicken or roasted cauliflower and place it in a bowl. Add the corn, cumin, coriander, salt, pepper, sliced scallions, chopped fresh cilantro, and lime zest. Mix well and set aside.
  2. Roast the Poblano: Roast the poblano directly over a gas flame or on a grill, turning regularly, until the skin is blackened and blistered. Alternatively, place under a broiler about 4 inches from the heat, turning until evenly charred. Place in a bowl, cover with a kitchen towel, and let cool. Peel off the blackened skin under running water, remove the seed pod and stems, and finely dice the pepper. If short on time, substitute half a small can of green chilies.
  3. Make the Poblano Sauce: In a medium pot over medium heat, heat olive oil or butter and sauté the shallot until golden and fragrant, about 3-4 minutes. Stir in the flour and cook for 2 minutes on medium-low heat to toast. Gradually whisk in the broth, bringing the mixture to a simmer. Once thickened, remove from heat and allow to cool for 5 minutes. Stir in the sour cream until smooth. Add half of the canned green chilies or one-third of the diced poblanos to the sauce, seasoning with coriander, salt, and pepper. Adjust heat by adding more poblanos as desired. Add some sauce to the filling to incorporate flavor.
  4. Preheat the Oven: Preheat your oven to 350°F (175°C).
  5. Warm the Tortillas: Warm the tortillas until pliable by briefly heating them over a gas flame, in the microwave covered for a few seconds, or in the oven. Then wrap in a kitchen towel to keep warm.
  6. Assemble the Enchiladas: Grease a 9 x 13-inch baking dish and spread 1/2 cup of the enchilada sauce on the bottom. Set up an assembly line with warmed tortillas, the filling, cheese, and sauce. Place about 3 tablespoons of cheese, 2 tablespoons of sauce, and 1/2 cup of filling in the center of each tortilla, then roll tightly. Arrange the enchiladas seam-side down in the pan. Pour the remaining sauce evenly over the top and sprinkle with the remaining cheese.
  7. Bake: Place the pan in the preheated oven and bake uncovered for 20-25 minutes until the tops are golden brown and edges turn crispy. For softer enchiladas, cover the dish with foil for the first 15 minutes of baking.
  8. Garnish and Serve: Remove from oven and garnish with fresh cilantro and sliced scallions before serving.

Notes

  • You can substitute the chicken with roasted cauliflower for a vegetarian option.
  • Fresh corn can be replaced with sautéed vegetables like spinach, bell pepper, mushrooms, or onions based on preference.
  • Roasting fresh poblanos imparts smoky flavor, but canned green chilies are a convenient alternative.
  • Adjust the heat level of the sauce by adding more or less roasted poblano peppers.
  • Warm the tortillas well to prevent cracking while rolling.
  • Cover with foil during baking to retain moisture and keep enchiladas soft.

Find it online: https://glowcooks.com/creamy-poblano-enchiladas-recipe/