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Poblano Peppers Enchilada Recipe

Poblano Peppers Enchiladas, Today, I’m sharing with you this recipe that uses roasted poblanos peppers and peanuts, together with the rest of the ingredients form a creamy and mild sauce that covers the corn tortillas filled with the shredded chicken breast.
Course Antojitos, Chicken
Cuisine Mexican
Servings 12 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.


*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.