Savor the rich taste of creamy poblano chicken enchiladas with this easy recipe. Perfect for dinner and bursting with flavor. Enjoy tonight!
Ingredients
Scale
2 cups of cooked chicken, shredded
2–3 medium poblano peppers
8 oz of cream cheese
2 cups of shredded cheese (Mexican blend)
1 can (about 10 oz) of red enchilada sauce
8–10 corn or flour tortillas
2 tbsp of olive oil
2 cloves of garlic, minced
1/4 cup of cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 15-20 minutes until the skin is charred and blistered.
Once the peppers are roasted, remove them from the oven, allow them to cool slightly, and peel off the skin. Chop the peeled peppers and combine them in a mixing bowl with the shredded chicken, softened cream cheese, half of the shredded cheese, minced garlic, and cilantro. Mix everything until well combined.
Spread a thin layer of enchilada sauce at the bottom of a greased baking dish. Take a tortilla, add a generous amount of the chicken mixture, roll it tightly, and place it seam-side down in the baking dish. Repeat this process for all tortillas.
Once assembled, pour the remaining enchilada sauce over the top and sprinkle the remaining cheese on top. Cover the dish with foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes.
Remove the enchiladas from the oven and let them sit for a few minutes before serving. Garnish with extra cilantro and a dollop of sour cream for added richness.
Notes
Delicious and easy-to-make Creamy Poblano Chicken Enchiladas that you can prepare at home with simple ingredients.
