There are many different ways to make chicken poblano enchiladas, but this one has a creamy poblano pepper sauce that will give it an extra kick! It's easy to make and can be adjusted for individual tastes, so it's a perfect meal that everyone will enjoy. If you like things spicy or mild, just add more poblanos to get the flavor that you want! So get ready to find out how to make these delicious poblano chicken enchiladas.
Today, I’m sharing with you this chicken enchilada recipe covered in a delicious homemade green pepper sauce. This sauce uses roasted poblano peppers and peanuts together with the rest of the ingredients to make a creamy and mild sauce that covers the corn tortillas filled with the shredded chicken breast. They are usually served with lettuce, cheese, and radishes.
All of those fresh components make a delightful combination in your mouth! The toppings are an essential part of the whole recipe, so don’t skip them.
Trust me; you are going to like this dish.
My Inspiration For This Chicken Enchilada Recipe
I found a variation of the recipe many years ago in a book I used to own, “Los Mejores Antojitos Mexicanos” by Patricia Gonzalez. Somehow, I lost that book during my several house moves, but I remember the ingredients and made it my own according to my own flavor palate.
The original ones are called “Enchiladas- Pachuqueñas”, referring to the city of Pachuca, the capital of the State of Hidalgo. It is located about 50 miles from Mexico City. And, despite being so close to a big city such as Mexico City, the atmosphere is very different, quite calm and relaxed. Its climate is semi-arid with cold nights and pleasant days.
One of the most famous dishes of the city is known as a paste, a type of empanadas with a filling of potatoes and meat, and enchiladas mineras, very similar to those I have here on the blog.
This recipe for chicken poblano enchiladas is very good and not at all hard to make!
Frequently Asked Questions About Chicken Enchiladas With Poblano Sauce
Before I share my recipe, here are a few questions I've been asked and wanted to answer.
Do poblano peppers have a spicy flavor?
Poblano chiles are often milder than jalapenos. The heat of the poblanos is underwhelming when eaten alone and will only be noticeable in dishes with other spices or sauces that may contain high amounts of hot chili peppers.
What's the difference between poblano sauce vs. green enchilada sauce?
The poblano pepper has a similar taste to an Anaheim pepper but it tends to be sweeter, which means less sugar is needed for your recipe. Poblanos also provide a richer color as well as texture to this dish compared to regular green tomatillo or red tomato salsa recipes.
What other protein fillings could I use in this enchilada recipe?
Sometimes, I am not in the mood for chicken so I swap it out for some shredded pork or beef instead!
Can I make this enchilada recipe vegetarian?
Creamy Chicken Poblano Enchiladas
This recipe for poblano pepper enchiladas recipe is very delicious.
Here is what you need to make it:
- Heavy cream
- Mexican bolillo (or French baguette)
- Poblano peppers
- White onion
- Roasted peanuts
- Vegetable oil
- Salt and pepper to taste
- Corn tortillas
- Shredded chicken breast
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Enchiladas With Poblano Peppers: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Note: Make sure to roast the poblanos and shred the chicken in advance to make this recipe quick and easy.
Make The Poblano Pepper Sauce
- Mix the milk and cream in a small bowl and soak the slices of bread in it until the bread has softened about 2-3 minutes.
- Add the milk and cream mix with the softened bread into a blender, along with the roasted poblano strips, white onion, and roasted peanuts.
- Blend until you have a very smooth and creamy sauce.
Cook The Sauce
- Heat the oil in a medium-size frying pan and pour the sauce to cook.
- Bring it to a boil, then reduce to a simmer, whisking occasionally until the sauce has thickened slightly. It should take about 6-8 minutes.
- Season with salt and pepper.
- Once your sauce is ready, set it aside while you fry the tortillas.
Tip: If you prefer your sauce less thick, add ⅓ cup of chicken broth and stir to dilute it.
Fry Up The Corn Tortillas
- In a medium-size skillet, heat the rest of the oil over medium-high heat.
- Slightly fry the tortillas, one by one, just enough to soften and warm them.
Tip: Have a plate covered with paper towels ready to place the tortillas after frying to absorb any excess oil.
Make The Enchiladas And Serve!
- To form the enchiladas, fill each tortilla with a couple of tablespoons of shredded chicken; roll up tightly, and place seam-side down on a plate (I like to serve 3 enchiladas per plate).
- Once the three tortillas are rolled, cover with a few tablespoons of the sauce.
- Top with the shredded lettuce, cheese, and radishes.
- Serve and enjoy!
What To Serve Poblano Enchiladas
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for enchiladas, take a look at some of these other authentic Mexican recipes:
- Potato Poblano Soup
- Chicken With Creamy Poblano Sauce
- Scrambled Eggs With Poblano Peppers And Green Salsa
- Roasted Poblano Peppers and Cheese Tacos
- Poblano Pepper Strips With Cream
I hope you make these Mexican chicken poblano enchiladas! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
Creamy Chicken Poblano Enchiladas
- ½ cup milk & ¼ cup cream
- 1 ½ (½ Inch slices) Mexican bolillo or French baguette*
- 4 Poblano peppers roasted, cleaned and cut into strips
- ½ cup White onion chopped
- ½ cup roasted peanuts
- 4 tablespoons vegetable oil
- Salt and pepper to taste
- 12 corn tortillas
- 1 Chicken breast cooked and shredded seasoned with salt and pepper.
- 2 cups Romaine Lettuce finely shredded
- ¼ cup cotija chesse or ⅓ crumbling cheese like queso fresco
- 4 Radishes finely sliced
- Mix milk and cream in a small bowl and soak the slices of bread in it until the bread has softened about 2-3 minutes. Add the milk and cream mix with the softened bread into a blender, along with the roasted Poblano strips, white onion, and roasted peanuts. Process until you have a very smooth and creamy sauce.
- Heat 1 Tablespoon of oil in a medium-size frying pan and pour the sauce to cook. Bring to a boil, then reduce to a simmer, whisking occasionally, until the sauce has thickened slightly, about 6-8 minutes. Season with salt and pepper. If you prefer your sauce less thick, add ⅓ cup of chicken broth and stir to dilute it. Once your sauce is ready, set aside while you fry the tortillas.
- In a medium-size skillet, heat the rest of the oil over medium-high heat. Slightly fry the tortillas, one by one, just enough to soften and warm them. Have a plate covered with paper towels ready to place the tortillas after frying to absorb any excess oil.
- To form the enchiladas, fill each tortilla with a couple of tablespoons of shredded chicken; roll up tightly, and place seam-side down on a plate (I like to serve 3 enchiladas per plate). Once the three tortillas are rolled, cover with a few tablespoons of the sauce. Top with the shredded lettuce, cheese and radishes.