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You are here: Home » Antojitos

Creamy Chicken Poblano Enchiladas

Published: Sep 8, 2015 · Updated: Jul 23, 2021 by Mely Martínez

JUMP TO RECIPE

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.

Chicken Poblano Enchiladas Recipe

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.

Jump to:
  • My Inspiration For This Chicken Enchilada Recipe
  • Frequently Asked Questions About Chicken Enchiladas With Poblano Sauce
  • Creamy Chicken Poblano Enchiladas
  • How To Make Enchiladas With Poblano Peppers: Step By Step Tutorial
  • More Authentic Mexican Recipes To Enjoy
  • 📖 Recipe
  • 💬 Comments

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.

That's why I love to roast them and use the peppers in many dishes, such as creamy poblano potatoes and oxtail beef stew!

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?

Yes! I recommend swapping out the chicken for some black beans or roasted vegetables like sauteed mushrooms and Mexican calabacitas.

Creamy Chicken Poblano Enchiladas

This recipe for poblano pepper enchiladas recipe is very delicious.

Here is what you need to make it:

  • Milk
  • 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
  • Lettuce
  • Radishes
  • Cheese

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS 

ingredients needed to make poblano enchiladas

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!
making the enchiladas with chicken

What To Serve Poblano Enchiladas

Try serving the poblano enchiladas with a side of black beans and Mexican rice! For an authentic Mexican meal, serve the chicken poblano enchiladas alongside:

  • Refried beans
  • Guacamole
  • Mexican crema
  • Pico de gallo
Poblano Peppers Enchiladas on a yellow plate

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!

¡Buen provecho!

Mely,

📖 Recipe

Creamy Chicken Poblano Enchiladas

Mely Martínez
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! Get ready to find out how to make these delicious poblano chicken enchiladas!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Roasting Peppers 8 mins
Total Time 43 mins
Course Antojitos, Chicken
Cuisine Mexican
Servings 4 Servings ( 3 Enchiladas per serving)
Calories 646 kcal

Ingredients
  

  • 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.

TOPPINGS

  • 2 cups Romaine Lettuce finely shredded
  • ¼ cup cotija chesse or ⅓ crumbling cheese like queso fresco
  • 4 Radishes finely sliced

Instructions
 

  • 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.

Notes

*You can use White sandwich bread instead of the slices of Mexican rolls or french baguette.
** These are not spicy enchiladas, but you can add a jalapeño or Serrano pepper to add some spiciness.

Nutrition

Serving: 1gCalories: 646kcalCarbohydrates: 48gProtein: 29gFat: 40gSaturated Fat: 22gTrans Fat: 1gCholesterol: 97mgSodium: 471mgPotassium: 897mgFiber: 9gSugar: 5gVitamin A: 2989IUVitamin C: 100mgCalcium: 176mgIron: 2mg
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Reader Interactions

Comments

  1. Gloria

    May 31, 2020 at 12:51 pm

    This sounds delicious! Is there something I can use to thicken the sauce other than bread?

    Reply
    • Mely Martínez

      May 31, 2020 at 4:04 pm

      a corn tortilla.

      Reply
  2. Kristie Turck

    October 14, 2018 at 11:13 am

    5 stars
    I'm in the process of making it and wondering how much garlic to use? Its listed in the instructions but I don't see it listed in the ingredients. Thanks 🙂

    Reply
    • mmartinez

      October 14, 2018 at 1:03 pm

      Hello Kristie,
      Actually, that was a mistake on the instructions, this recipe doesn't use garlic. Thank you for letting me know. I already edited the instructions.

      Reply
    • Ana

      June 19, 2020 at 8:56 pm

      Hi,what is the amount of bread to use? It only says 1 1/2.

      Reply
      • Mely Martínez

        June 20, 2020 at 11:54 am

        Hello Ana,
        In the second line of the ingredient list, it says 1 ½ (1/2 Inch slices) Mexican bolillo or French baguette*
        Meaning, 1 and 1/2 slices, each slice 1/2 inch thick.
        Happy cooking and thanks for visiting.

  3. Elisa W.

    October 09, 2018 at 1:40 pm

    Hola Mely,
    I was so happy to find this recipe! It reminded me of going to the Feria de San Francisco with my friends when I was young and living in the D.F. to watch the bullfights and the big charreada back in the early 80's. We stuffed eight people into my 1974 Volkswagon and hit the road. We ate the most delicious food, and I remember eating chilaquiles for breakfast with this wonderful peanut sauce. I had forgotten about that until I saw your recipe and realized that this must be really close. I have one question, though: reading the recipe I'm not clear how much bolillo I need to use. Is it 1 1/2 cups?

    Reply
    • mmartinez

      October 09, 2018 at 2:10 pm

      Hello Eloisa,
      The salsa uses 1 & 1/2 slices of bread. The slices should be about 1/2 thick. Thank you for visiting.

      Reply
  4. Scott Abrams

    May 05, 2018 at 3:57 pm

    I am in the process of making this. There is no mention of how muck garlic to use. Also do you heat it up or eat it at room temperature?

    Reply
    • mmartinez

      May 05, 2018 at 4:28 pm

      Hello Scott,
      Use one garlic clove. You serve them right away, they should be warm. Provecho!

      Reply
  5. Marie

    April 15, 2018 at 7:23 pm

    5 stars
    This was delicious! I did use heavy cream because I had it on hand, but will try to use sour cream or Mexican créme next time. I did pair with halibut instead of chicken and it was great! Light and paired well. Thanks for posting!

    Reply
    • mmartinez

      April 15, 2018 at 7:38 pm

      Hello Marie,
      Love the idea of serving with Halibut. Thank you for giving us such a great suggestion. Provecho!

      Reply
  6. Maria Soto

    January 08, 2016 at 7:08 pm

    I just love your dishes, I've never thought about making enchiladas this way, I have to try them but with cactus instead of chicken since I don't eat meat.

    Reply
  7. Chris

    October 07, 2015 at 2:24 pm

    I have to try this because I love the creamy salsa verde that we already use. Yours sounds exceptionally great.

    Reply
    • James

      October 04, 2021 at 1:28 pm

      Ever tried with an alternative nut. Peanut allergy in the house. Was going to make with pecans. Just wondering. Thanks

      Reply
      • Mely Martínez

        October 04, 2021 at 5:35 pm

        Hello James,
        You can try pecans, almonds, or even pumpkin seeds.

  8. Anonymous

    September 18, 2015 at 9:04 pm

    What type of cream do you use?

    Reply
    • mmartinez

      September 18, 2015 at 11:38 pm

      Hello,
      I used the one sold as "Mexican Cream", but you can use sour cream instead.
      Happy cooking!

      Reply
  9. jorge.bravo

    September 17, 2015 at 5:38 pm

    Hi Mely. This is Jorge from Hispanic Kitchen. I hope you're well. Beautiful dish! I featured it on the HK Facebook page and used the photo to illustrate. I hope that is OK. The post links back to your site. I think our followers will like it very much.
    Un saludo

    Reply
  10. Nicole Beadwright Campanella

    September 08, 2015 at 11:09 pm

    OOhhhh these look so good and the recipe seems easy enough. Thank you.
    Nicole/Beadwright

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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