Creamy White Chicken Poblano Enchiladas Recipe
These Creamy White Chicken Poblano Enchiladas are a flavorful and comforting meal featuring shredded chicken mixed with charred poblano peppers, a blend of smoky spices, and Monterey Jack cheese. Rolled in soft flour tortillas and topped with a luscious cream cheese and salsa verde sauce, then baked until bubbly and golden. Perfectly garnished with fresh cilantro, lime juice, and creamy avocado for a delicious Tex-Mex dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Main 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
For Serving
- Fresh chopped cilantro
- Limes or lime juice
- Avocado slices
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the enchiladas.
- Prepare the chicken mixture: In a large bowl, combine the shredded chicken, charred and chopped poblano peppers, 1 cup of shredded Monterey Jack cheese, chili powder, smoked paprika, cumin, chipotle chile powder, and season generously with salt and pepper. Mix well to evenly distribute the spices and peppers.
- Assemble the enchiladas: Spread 1/2 cup of the salsa verde evenly on the bottom of a 9×13-inch baking dish. Take each flour tortilla and fill it with a portion of the chicken mixture, then roll it up tightly and place it seam-side down in the baking dish in rows.
- Make the creamy sauce: Soften the cream cheese until smooth, then stir it together with the remaining salsa verde and the whole milk until you have a creamy, pourable sauce. Pour this sauce evenly over the rolled enchiladas.
- Add cheese and bake: Sprinkle the top of the enchiladas with the remaining shredded Monterey Jack cheese and the shredded white cheddar or pepper jack cheese. Place the baking dish in the preheated oven and bake for 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Once baked, remove from the oven and garnish with fresh chopped cilantro, freshly squeezed lime juice, and slices of avocado. Serve warm and enjoy!
Notes
- Char the poblano peppers by roasting them over a flame or under a broiler until blackened, then place in a sealed plastic bag or covered bowl to steam for 10 minutes before peeling and chopping.
- You can substitute corn tortillas for a gluten-free option, though the texture will differ.
- If you prefer a spicier dish, increase the amount of chipotle chile powder or add a dash of hot sauce.
- This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Keywords: Chicken enchiladas, Poblano peppers, Creamy chicken enchiladas, Salsa verde enchiladas, Mexican dinner recipe, Baked enchiladas