Description
These Poblano Chicken Enchiladas feature shredded rotisserie chicken, melted cheese, and charred poblano peppers, all wrapped in flour tortillas. Quick to prepare and bursting with flavor, they make for an ideal weeknight dinner that everyone will love.
Ingredients
Scale
- 2½ cups rotisserie chicken, shredded
- 1½ cups cheese, shredded, separated for topping
- 3 poblano peppers, charred and chopped, seeds and stems removed
- 1 8 oz can green chilies
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp cumin
- ½ tsp each salt & pepper
- 8-10 small flour tortillas
- 5 tbsp roasted poblano peppers
- 2 cup salsa verde
- 2 cloves garlic
- ⅓ cup whole milk
- ½ cup chicken broth, low sodium
- 1 cup sour cream
- ¼ bunch fresh cilantro
- extra roasted poblanos
- avocado slices
- sea salt
- fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F.
- Char the poblano peppers by either roasting them on a gas stovetop, turning occasionally, or placing them in the oven for about 15 minutes until softened and charred.
- In a mixing bowl, combine the shredded chicken, charred peppers, chilies, chopped cilantro, 1 cup of shredded cheese, and seasonings (chili powder, smoked paprika, cumin, salt, and pepper).
- Prepare the sauce by blending salsa verde, sour cream, chopped roasted poblanos, garlic, milk, and cilantro until smooth.
- Spread ½ cup of the creamy salsa verde mix on the bottom of a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll them tightly, and place seam-side down in the dish.
- Pour the remaining creamy sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake in the oven for 15–20 minutes until the cheese is melted and bubbling.
- Garnish with additional cilantro, avocado slices, and flaky sea salt before serving.
Notes
Feel free to adjust spices according to your taste preference.
These enchiladas can be made ahead of time and stored in the refrigerator before baking.
Top with your favorite toppings such as guacamole or jalapeños for extra flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg