Creamy  Chicken Poblano Enchiladas

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!


4 people


Antojitos, Chicken


43 mins



– 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.