Name: Creamy White Chicken Poblano Enchiladas Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups shredded chicken; 2 cups shredded Monterey Jack cheese; 2 poblano peppers, chopped (charred and chopped); 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1/2 teaspoon chipotle chile powder; Salt and pepper, to taste; 20 flour tortillas (taco size); 3 cups salsa verde; 8 ounces cream cheese, at room temperature; 1/3 cup whole milk; 1 cup shredded white cheddar or pepper jack cheese; Fresh chopped cilantro; Limes or lime juice; Avocado slices

Jump to Recipe·Print Recipe

Let me tell you, my Creamy White Chicken Poblano Enchiladas Recipe has quickly become a go-to when I want something comforting yet a little adventurous. The creamy sauce combined with smoky poblano peppers and tender shredded chicken makes every bite a little celebration. I love serving this when friends come over because it feels special without being complicated.

This recipe works perfectly for weeknight dinners or when you’re craving that satisfying Tex-Mex flavor that isn’t too heavy or spicy. Plus, it’s flexible enough to customize, and best of all, it’s a crowd-pleaser every time I bring it to the table.

Ingredients You’ll Need

The magic of this dish lies in the balance of fresh, smoky, and creamy ingredients that build layers of flavor. When shopping, aim for fresh poblano peppers and a good quality salsa verde—it really lifts the whole recipe.

Shredded chicken: I usually roast a chicken breast and shred it fresh for the best texture.
Monterey Jack cheese: It melts beautifully and adds a subtle creaminess.
Poblano peppers: Charring these adds a lovely smoky flavor that’s key to this recipe.
Chili powder: Look for a blend with a good kick but not too hot.
Smoked paprika: Adds depth and smokiness without overpowering.
Cumin: Gives that earthy warmth essential in Mexican cuisine.
Chipotle chile powder: Just a touch for smoky heat — don’t overdo it!
Salt and pepper: Season to taste for balance.
Flour tortillas (taco size): I recommend fresh, soft tortillas that roll easily without cracking.
Salsa verde: Choose a salsa with a good tang and just a bit of heat.
Cream cheese: Room temperature makes mixing into the sauce much easier.
Whole milk: Adds creaminess without thinning out the sauce too much.
White cheddar or pepper jack cheese: For that sharp finish on top.
Fresh cilantro, limes, and avocado (for serving): These fresh toppings really brighten the dish.

Variations

One of the things I love about this Creamy White Chicken Poblano Enchiladas Recipe is how easy it is to make your own. Depending on your mood or what’s in the fridge, feel free to mix things up a bit.

Spicy variation: I sometimes add a diced jalapeño or increase the chipotle powder for more heat—it really wakes up the flavors beautifully.
Dairy-free version: Swap out the cream cheese and milk for dairy-free alternatives and use a vegan cheese blend; it still turns out delicious!
Vegetarian option: Replace chicken with roasted cauliflower or black beans for a hearty plant-based twist.
Make it smoky: Try adding some smoked gouda or extra char on the poblanos if you want a deeper smoky profile.

How to Make Creamy White Chicken Poblano Enchiladas Recipe

Step 1: Mix the Flavor-Packed Filling

Start by preheating your oven to 400°F. While it’s warming up, grab a bowl and combine your shredded chicken, chopped charred poblanos, a cup of Monterey Jack cheese, chili powder, smoked paprika, cumin, chipotle powder, and a pinch of salt and pepper. I like to mix everything thoroughly so each bite bursts with flavor, and this also helps your filling stick together nicely when assembling the enchiladas.

Step 2: Layer the Base with Salsa Verde

Next, spread about half a cup of salsa verde evenly on the bottom of a 9×13 inch baking dish. This prevents the enchiladas from sticking and adds that signature tangy, zesty kick under the creamy layers.

Step 3: Assemble Those Enchiladas

Spoon a generous amount of the chicken mixture into each tortilla, then roll them up snugly and place seam-side down in the salsa-lined dish. This keeps everything together during baking and helps maintain that perfect shape.

Step 4: Make the Creamy Sauce and Pour Over

Now, soften your cream cheese—room temperature is best so it blends easily—and stir it with the remaining salsa verde and whole milk until smooth and luscious. Pour this creamy sauce evenly over the rolled tortillas. Don’t be shy here; this sauce is what makes the dish irresistible!

Step 5: Cheese It Up and Bake

Top everything with the remaining Monterey Jack and your choice of white cheddar or pepper jack cheese. Pop the dish in the oven and bake for about 15-20 minutes until the cheese is melted, bubbly, and slightly golden at the edges. I usually keep an eye on it around 15 minutes so it doesn’t overcook.

How to Serve Creamy White Chicken Poblano Enchiladas Recipe

A white metal baking dish holds three layers of enchiladas covered with melted golden-brown cheese that looks bubbly and soft. On top of the cheese, there is a large pile of chopped fresh green cilantro, adding a bright, leafy texture. In the center, several slices of ripe avocado, light green inside and smooth in texture, lay neatly on the cilantro. Some white creamy sauce is drizzled lightly over the cilantro and avocado. The dish rests on a wooden board with a white marbled surface in the background. A silver spoon lies inside the baking dish, and a glass of light amber drink with ice and lime wedges is nearby on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these enchiladas with fresh chopped cilantro—it brings out the freshness and lightens up the richness. A good squeeze of lime juice right before serving adds that zesty brightness and balances the creamy sauce perfectly. Avocado slices or even a dollop of guacamole also bring in a silky, buttery texture that complements everything.

Side Dishes

My favorite sides to pair with these enchiladas are simple black beans and Mexican rice—you can’t go wrong. But I also like a crisp green salad with a tangy vinaigrette or some roasted corn salsa for added texture and freshness.

Creative Ways to Present

For special occasions, I spread the enchiladas in smaller individual ramekins for personal servings—it makes the meal feel a little fancy and keeps portions tidy. Another fun idea is layering the filling and sauce into a lasagna-style casserole for a beautiful presentation that slices like a pie.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge, and they usually keep beautifully for up to 3 days. The flavors even deepen overnight, though the tortillas may absorb some sauce, so I like to reheat gently to bring back that fresh texture.

Freezing

Freezing works great with this recipe! I freeze the assembled but unbaked enchiladas covered tightly with foil and then another layer of plastic wrap. When I’m ready, I thaw overnight in the fridge and bake as usual. It’s a lifesaver for busy weeks.

Reheating

To reheat, I cover the enchiladas with foil and pop them back in a 350°F oven for about 15-20 minutes. This helps keep them moist and the cheese melty without drying out. You can always add a splash of milk over the surface before reheating if they feel dry.

FAQs

Can I use canned chicken for the Creamy White Chicken Poblano Enchiladas Recipe?

Absolutely! Canned chicken works in a pinch, especially if you’re short on time. Just drain it well and shred any clumps before mixing with the spices and peppers to keep the texture consistent.
What if I can’t find poblano peppers?

If poblanos are hard to find, you can substitute with mild green bell peppers or Anaheim peppers for a bit less heat and smokiness. Just char them if possible to keep that signature flavor.
Can I make this recipe spicier?

Yes! I often add extra chipotle powder or a diced jalapeño for more heat. You might also try a spicier salsa verde to increase the kick.
How can I make this recipe vegetarian?

You can replace the shredded chicken with roasted cauliflower, sautéed mushrooms, or black beans for a satisfying vegetarian version that keeps all the creaminess and flavor.
Is there a way to prep this recipe ahead of time?

Definitely! You can assemble the enchiladas the night before, cover tightly, and refrigerate. When you’re ready, just bake them fresh. This makes weeknight dinners a breeze!

Final Thoughts

This Creamy White Chicken Poblano Enchiladas Recipe is one of those dishes that feels like a hug on a plate. Every time I make it, I’m reminded why I love simple, flavorful meals that bring everyone together at the table. I hope you’ll try it soon and enjoy the creamy, smoky, tangy combo just like I do — it’s truly a keeper in my recipe box.