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September 11, 2019

Creamy Poblano Chicken Enchiladas

Home » Main Dishes » Creamy Poblano Chicken Enchiladas

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These poblano chicken enchiladas are all about the creamy poblano sauce. The combination of the rich white sauce flavored with warm poblano peppers and fresh cilantro is so delicious. A store-bought rotisserie chicken makes these enchiladas so easy to make.

photo of two enchiladas being lifted out the pan

In August, I made two batches of chicken enchiladas for a birthday dinner: one batch had cheddar cheese and a basic red enchilada sauce and the other was a little fancier with a creamy poblano sauce and cheese. The poblano version was a recipe I found by Rick Bayless, famed Chicago chef who owns Frontera a restaurant specializing in Mexican cuisine.

I thought the poblano chicken enchiladas sounded delicious – I imagined the rich white sauce and the warm flavor from the peppers would be a wonderful combination – but I was worried. First, it was a new-to-me recipe which is always a risky proposition when you’re entertaining. Second, of the six people attending dinner, four were teenage boys whose idea of Mexican food is Taco Bell. I figured, better safe than sorry and, hence, the two types of enchiladas.

The worry was for nothing, though, because the Rick Bayless enchiladas were a hit and we were still talking about them days later. The red enchiladas were a hit, too (teenage boys are eating machines) but it was the creamy “green ones”, as they were called by my dinner companions, that really captured attention.

At the time, I followed the recipe as written except I substituted fresh cilantro for spinach because it’s what I had on hand. I also noticed the recipe made a lot of sauce (too much, in my opinion) and it was lacking a bit in acid, so since then I’ve been playing around with it (no offense to Mr. Bayless, of course).

So, today I’m sharing my take on Rick Bayless’ Enchiladas Especiales Tacuba Style, which I like to call creamy poblano chicken enchiladas

Make the Poblano Sauce

This recipe is really all about the sauce. It’s basically a white sauce, or bechamel, that’s flavored with poblano peppers and fresh cilantro. The original recipe recommends roasting the peppers, but I find it’s easier and just as delicious to saute them. Here’s what you need to make the sauce:

  • unsalted butter
  • garlic
  • poblano peppers
  • all-purpose flour
  • chicken broth
  • whole milk
  • fresh cilantro
  • salt

Folks who have tried this recipe have commented here and on Pinterest that doubling the sauce is not a bad thing! So, if you like extra-saucy enchiladas you might want to make extra.

If you’ve never cooked with poblano peppers, they are a mild chile pepper that is available at most grocery stores. If you’ve ever had chile rellenos, a stuffed pepper dish, you’ve had a poblano pepper. If you can’t find poblano peppers the best substitute is anaheim peppers, which are a little spicier.

photo collage showing peppers cooking in pan and flour sprinkled in pan
  • Start by sauteeing the peppers and garlic in a tablespoon of butter until they’re softened.
  • Add two more tablespoons of butter and, once it’s melted, sprinkle flour over the top of the peppers.
  • Stir until the flour and butter create a paste that coats the peppers.
photo collage showing pureed sauce and cilantro being added to the sauce
  • Add the chicken broth and stir until the flour and butter paste melts into the liquid.
  • At this point, puree the sauce. I use an immersion blender (one of my favorite kitchen tools), which is a hand-held blender. Or, you can puree the sauce in a stand blender, just be sure to vent the heat while it blends.
  • Once blended, add the milk and cilantro. Bring the sauce to a low simmer (don’t boil it) and cook it for 10 to 15 minutes, stirring frequently, until the sauce is thickened. You know it’s thick enough when you can run your spatula across the pan and catch a glimpse of the bottom of the pan before the sauce runs back over it.
  • Add the salt and give the sauce a taste. If it needs more seasoning, add a few more pinches.

Assemble the Chicken Enchiladas

For the rest of the dish, you only need corn tortillas, shredded cooked chicken and shredded pepper jack cheese.

  • Warm the tortillas: You want to warm the tortillas so they are pliable and roll up without cracking. I like to pop them in a warm oven (about 200°F for 10 minutes) to warm them up. You can also warm them in a skillet with some oil, which will crisp them up and give them toasty golden spots, but this is a little too high-maintenance for me.
  • Cooked chicken: I used a store-bought rotisserie chicken for this recipe, which makes it really easy. You can also use leftover grilled chicken or plain baked chicken. Since the rotisserie chicken is already seasoned you don’t have to do anything but shred it.
  • Cheese: I used pepper jack cheese but you can also use cheddar cheese, Monterey jack cheese or a combination of any of these.
overhead photo showing how to assemble the enchiladas
  • Spread some of the poblano sauce in the bottom of a baking dish. Place some of the shredded chicken in a tortilla, roll it up and place it in the dish. Repeat with the rest of the chicken and tortillas.
  • Pour the sauce over the top of the tortillas and sprinkle the cheese in an even layer.
overhead photo of the sauce and cheese being added to the enchiladas

Bake the chicken enchiladas, uncovered, for 15 to 20 minutes at 375°F. The enchiladas are ready when the cheese is melted and the sauce is bubbling hot.

The last step is to squeeze fresh lime juice over the top of the hot enchilaladas followed by a sprinkling of chop cilantro. It adds a bright and acidic pop of flavor that contrasts nicely with the rich sauce.

Are you ready for a comforting fall dinner? These poblano chicken enchiladas are perfect for a cool fall night – bonus points if you make a batch of margarita wine spritzers to go with them.

Happy enchilada-making,

P.S. Want another easy Mexican recipe? Try my Chicken Tinga that uses rotisserie chicken, too!

📩 Want more delicious recipe ideas? Sign up and get the free email series Gourmet Made Easy plus new recipes delivered to your inbox!

close up photo of a pan of chicken enchiladas

More Enchilada Recipes

Looking for more enchiladas recipes? Here are a few of my favorite recipes you might like, too…

  • Easy Enchiladas with Black Beans and Spinach
  • Chicken Enchiladas with Slow Cooker Salsa Verde
  • Green Chile Chicken Enchiladas

Or, check out my favorite shortcut rotisserie chicken recipes for even more ideas!

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.

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Creamy Poblano Chicken Enchiladas


★★★★★

4.8 from 18 reviews

  • Author: April Anderson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 enchiladas 1x
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Description

Chicken rolled up in corn tortillas and topped with a creamy poblano-cilantro sauce. The richness of the sauce is balanced by the fresh herbs and squeeze of lime juice just before serving. A store-bought rotisserie chicken makes these easy to make.


Scale

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 3 cloves of garlic, peeled and smashed
  • 2 poblano peppers, seeds and stems removed and chopped
  • 1/4 cup all-purpose flour
  • 1 1/4 cup chicken broth
  • 1 1/4 cup whole milk
  • 1/2 cup chopped cilantro
  • 1 teaspoon kosher salt
  • 4 cups shredded rotisserie chicken
  • 12 corn tortillas, warmed (see note)
  • 8 ounces shredded pepper jack cheese
  • Juice of 1/2 lime
  • 1 tablespoon chopped cilantro, for garnish

Instructions

  1. In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook them in the butter until they’ve softened, about 10 minutes.
  2. Add 2 tablespoons of butter and, once it’s melted, sprinkle the flour over the top of the peppers and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.
  3. Add chicken broth and stir until there are no clumps of flour. Using an immersion blender (see note), puree the mixture until smooth. Bring the mixture to a simmer. Add the milk and stir. Keep the sauce at a low simmer (don’t let it boil) and stir until it’s thickened. You know it’s ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro and salt, stir, and turn off the burner.
  4. Preheat the oven to 375°F. While the oven is preheating, assemble the enchiladas. Coat the bottom of a 9×13″ baking dish with a light layer of sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish. Repeat with the rest of the tortillas and chicken.
  5. Pour the sauce over the top of the tortillas in the baking dish. Sprinkle the shredded cheese in an even layer on top. 
  6. Bake the enchiladas, uncovered, for 15 to 20 minutes or until the cheese has melted and the sauce is bubbling. Squeeze lime juice over the top of the enchiladas and garnish with cilantro before serving.

Notes

If you like extra saucy enchiladas I recommend doubling the sauce!

To warm the tortillas, I like to spread them out on a baking sheet and warm them in a 200°F oven for 10 minutes or until they’ve warmed through.

To blend the sauce, I like to use an immersion blender. You can also transfer the sauce to a food processor or stand blender, but be sure to vent the heat while you blend it.

Recipe adapted from Rick Bayless

  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 3 enchiladas
  • Calories: 788
  • Sugar: 6.9g
  • Sodium: 1425.4mg
  • Fat: 22.9g
  • Saturated Fat: 9.7g
  • Unsaturated Fat: 10.8g
  • Trans Fat: 0g
  • Carbohydrates: 47.2g
  • Fiber: 6.3g
  • Protein: 57.8g
  • Cholesterol: 187.1mg

Keywords: chicken enchiladas, poblano sauce

Did you make this recipe?

Tag @girlgonegourmet on Instagram and hashtag it #girlgonegourmet

The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.


57 Comments

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Comments

  1. Kim says

    January 18, 2021 at 7:45 am

    Oh sooo good!! The flavors are amazing! I like to try different recipes and most of the time I end up not making again because they are. “Ok”. I’ve made this one 3 times already!

    ★★★★★

    Reply
  2. HELEN JACKSON says

    January 14, 2021 at 8:29 pm

    Excellent video! I loved the recipe. Mild enough for my husband but that extra special taste to make it taste like a special meal.

    ★★★★★

    Reply
  3. Becky says

    November 2, 2020 at 11:00 pm

    This was very delicious! We doubled the amount of sauce as suggested and it was the perfect amount. My husband and teenage son loved this and we will definitely be making this again. We will be adding a bit more heat to this next time. Maybe some jalapeños will do the trick. Overall great flavor! Thank you for sharing this recipe.

    ★★★★★

    Reply
    • April Anderson says

      November 3, 2020 at 6:04 pm

      Adding some heat would be great! So glad you liked the recipe 🙂

      Reply
  4. Neil Campbell says

    October 21, 2020 at 9:58 pm

    Overall, really nice dish. I have made it twice now. Couple of suggestions. I added diced onions to the chicken for a little bit of crunch. And next time I will add a Serrano for a little more heat

    Reply
  5. Kelly says

    October 13, 2020 at 9:32 am

    Absolutely delicious! I made these last night and my boyfriend & I thought they were excellent. After the first bite he said “wow, these are amazing.” Then added that this recipe is a keeper and that it was better than going to a restaurant.
    I followed the recipe except I added 1 jalapeno and I used 1/2 tsp Himalayan salt instead of 1 tsp Kosher salt.

    Reply
    • April Anderson says

      October 14, 2020 at 12:57 pm

      So glad you guys liked it!

      Reply
  6. Cristina says

    October 3, 2020 at 9:51 pm

    Loved them but I couldn’t find pepper jack cheese so I put Colby jack instead but it was delicious!

    ★★★★★

    Reply
  7. Jenna says

    September 29, 2020 at 7:07 pm

    Satisfied our Mexican food craving. I doubled the sauce and added about a Tablespoon and a half of store bought white quest to it. I baked it for 20 minutes until it was starting to bubble and then broiled to brown the top. A Delicious and beautiful recipe and perfect use for my garden’s many Poblanos.

    ★★★★★

    Reply
  8. Amy Lynne Murray says

    September 13, 2020 at 9:44 pm

    Can these be frozen before baking?

    Reply
    • April Anderson says

      September 14, 2020 at 10:52 am

      I haven’t tried this and can’t say how the sauce will hold up to freezing and then baking. I imagine it will be okay, but it could change the texture – let me know if you try it!

      Reply
  9. Susie says

    August 30, 2020 at 7:20 pm

    I made this for dinner tonight. Havent tried it yet but I know what it will be as I have made alot of chicken enchaladas. I have 2 big pablonas from garden. Did every thing per recipe except put cheese and a spoonful of sauce in the enchaladas. I had lots of sauce. Can’t wait for dinner. Glad you used corn tortillas, most use flour.

    Reply
    • April Anderson says

      August 30, 2020 at 8:24 pm

      I hope you enjoy them – the sauce will be delicious with your garden peppers!

      Reply
  10. Lori says

    August 25, 2020 at 1:31 pm

    I have four poblano plants that are overproducing in my garden (in NW Montana!) and found this recipe. I did use Costco rotisserie chicken and followed the recipe as printed. Wow, so simple and was so spectacular. I thought there might be a bit too much sauce, but added it all anyway… so glad I did. I will definitely make this again and tell others to add to their dinner list. Five Stars!

    ★★★★★

    Reply
    • April Anderson says

      August 25, 2020 at 6:20 pm

      I’m jealous of your garden peppers! So, glad you enjoyed the recipe and thank you for the rating 🙂

      Reply
  11. T says

    August 20, 2020 at 2:20 am

    The recipe was phenomenal! I don’t think I can ever go back to traditional enchiladas after this. My whole family is obsessed, and we can’t stop making it.

    ★★★★★

    Reply
    • April Anderson says

      August 20, 2020 at 10:17 am

      So glad you enjoyed it!

      Reply
  12. Rebecca says

    August 14, 2020 at 9:54 pm

    My family loved these enchiladas not sure I’ll ever use a diff recipe. I used 2 chicken breasts in the crock pot and shredded it and also roasted my poblanos. These were perfect and I’d post a pic but they dug in too fast!

    ★★★★★

    Reply
    • April Anderson says

      August 15, 2020 at 8:08 am

      Thanks for sharing your feedback! The tip about cooking the chicken in the slow cooker is great – so glad you enjoyed it 🙂

      Reply
  13. Kim Hoover says

    August 10, 2020 at 5:17 pm

    We made these tonight and everyone thought the sauce was bland. I was excited to make this when I ran across the recipe, but it just seems like the sauce was missing something.

    Reply
    • April Anderson says

      August 11, 2020 at 2:07 pm

      I’m sorry you didn’t enjoy it – if you prefer something spicier some readers add a jalapeno to the poblanos for some heat.

      Reply
  14. Courtney says

    July 24, 2020 at 10:31 pm

    I made these enchiladas tonight. They are amazing. I hope I don’t make myself sick eating too many. Instead of using whole milk, I used low fat as it was all I had on hand. Made no difference to me, this is an outstanding recipe. Thank you

    ★★★★★

    Reply
    • April Anderson says

      July 25, 2020 at 10:11 am

      I’m glad to hear it worked with low-fat milk! Thanks for letting me know – so glad you liked it 🙂

      Reply
  15. Ana says

    July 23, 2020 at 3:46 pm

    Loved this recipe! The only suggestion I would make is to make more sauce. The enchiladas were by no mean dry, but they would have been even better with more sauce. I might even pour the extra sauce over the shredded chicken before I roll them up. Either way, it was delicious!!! Thank you!

    Reply
    • April Anderson says

      July 23, 2020 at 5:52 pm

      I’m so happy you liked them! Thanks for sharing your feedback about the sauce – will make a note in the recipe in case people like theirs extra saucy 🙂

      Reply
  16. Austin says

    June 15, 2020 at 9:44 pm

    Do you think a lower fat milk would work or is whole best?

    Reply
    • April Anderson says

      June 17, 2020 at 11:26 am

      I haven’t tried it with a lower fat milk – 2% will probably work, but I can’t say for sure. Let me know if you try it.

      Reply
    • Steph W says

      August 4, 2020 at 9:42 am

      Low fat milk did work very well

      Reply
  17. Sharon Gilbert says

    June 12, 2020 at 7:27 pm

    In the title page it says you need 9/16 coriander. Is it cilantro ?

    Reply
    • April Anderson says

      June 12, 2020 at 8:16 pm

      I’m not sure I understand your question but there is 1/2 cup plus 1 tablespoon of fresh cilantro listed in the recipe card – does that help?

      Reply
    • Cymbre says

      June 19, 2020 at 9:35 pm

      I saw that too and was so confused! I opened the link for clarification and the actual post does not mention coriander.

      ★★★★★

      Reply
  18. Peggy says

    May 26, 2020 at 4:18 pm

    My favorite dish at one of our local restaurants is Enchiladas Suisas. They told me they use swiss cheese in the sauce, but this comes so close to theirs, they must mix the cheeses. Your recipe is divine!
    I am writing this during the early days of the outbreak, and as a senior who is immunocompromised, there won’t be any dining at restaurants for who knows how long. Being able to prepare one of my favorites at home is a blessing. Thank you for sharing!

    ★★★★★

    Reply
    • April Anderson says

      May 27, 2020 at 5:44 pm

      I’m so happy you loved it!

      Reply
  19. TJ says

    May 14, 2020 at 6:35 pm

    This recipe rocks!!! I did discover that if I saute the peppers and garlic and let them cool, I then puree them in a food processor and have a base to start with every time. I make the concoction ahead of time and save time:)) Can even be frozen for use at a later date.

    ★★★★★

    Reply
    • April Anderson says

      May 15, 2020 at 9:16 am

      So glad you like it! Love your make-ahead tip, too – that’s a great idea 🙂 Thanks for letting me and for sharing your rating!

      Reply
    • Kecpa says

      August 5, 2020 at 8:41 am

      So you puree the vegetables BEFORE you add the flour and liquid? Interesting!

      Reply
      • April Anderson says

        August 5, 2020 at 9:25 am

        Hi Kecpa – you actually add the butter, flour and chicken stock before you puree the veggies.

        Reply
  20. Terrissa Johnson says

    April 15, 2020 at 7:52 pm

    I made this tonight….TO DIE FOR!!! My bad….my corn tortillas fell apart as I microwaved them. I should have perhaps heated them as directed. Such an awesome recipe.

    Will definitely make again!!

    Reply
    • April Anderson says

      April 19, 2020 at 12:29 pm

      So glad you loved it!

      Reply
    • Yari says

      April 23, 2020 at 5:36 pm

      I used to have the very same thing happen to my tortillas, last week I tried some new tortillas (new as far as I know) they are green (cactus) and also have chia seeds in them (50 calories each). When I warmed them in the microwave they did not fall apart. I warmed them up for about 20-30 seconds depending on the watts on your microwave. 🙂 I will never use any other type of tortilla. Give it a try!

      Reply
  21. Terrissa says

    April 14, 2020 at 1:17 pm

    I don’t have corn tortillas. Would flour tortillas work?

    Reply
    • April Anderson says

      April 14, 2020 at 1:38 pm

      Yes, they will!

      Reply
  22. Sandy says

    April 4, 2020 at 12:55 am

    I made these today and my family and I thought they were ok. I followed the recipe but it was missing something. I guess we love the authentic Mexican green salsa better. Loved the way they look tho 🙃

    ★★★

    Reply
  23. Pauline says

    March 18, 2020 at 2:08 pm

    Made last week. They were great! Making again this weekend for my future daughter-in-law’s mom. Can I make day ahead?

    ★★★★★

    Reply
    • April Anderson says

      March 18, 2020 at 3:11 pm

      Hi Pauline – so glad you enjoyed them! I haven’t tried making them ahead but I think it will work fine, but I wouldn’t do it more than a day in advance.

      Reply
    • Kecpa says

      August 5, 2020 at 8:43 am

      I bet it would work if you make the sauce, and save it. Then assemble the enchiladas, and save that. On the day you serve it, pour the sauce over and bake.

      Reply
  24. Gustavo says

    March 16, 2020 at 7:16 pm

    I just made these today. Let me tell you they were AMAZING!!!!! I don’t typically leave comments but when I find one that just knocks it out of the park I have to let it be known.

    Reply
    • April Anderson says

      March 16, 2020 at 10:05 pm

      So, glad you loved it!

      Reply
  25. Cory says

    February 16, 2020 at 10:32 pm

    I don’t comment very often, but just wanted to say these were delicious! We ended up heating our tortillas in the microwave, but will try your method next time because many of them started to fall apart. Didn’t matter one bit though because the flavor was excellent. Adding to my dinner rotation!

    ★★★★★

    Reply
    • April Anderson says

      February 17, 2020 at 8:15 am

      I’m so glad you like this recipe – thanks so much for commenting 🙂 and for the rating!

      Reply
  26. Doug says

    January 21, 2020 at 10:08 pm

    I love poblanos and this recipe is great. I just can’t understand why so often enchilada recipes don’t roll in any onions, cheese, olives, etc…Just my take on cooking with love😎

    ★★★★

    Reply
    • April Anderson says

      January 22, 2020 at 11:22 am

      For these the sauce is so rich and flavorful you don’t need much in the tortilla but this up to you 🙂 You can always adapt it to your tastes.

      Reply
  27. Karen says

    November 8, 2019 at 3:26 pm

    My homegrown poblanos are smaller than most of the grocery store poblanos I’ve seen. Can you estimate the amount I would need by weight or volume please?

    Reply
    • April Anderson says

      November 8, 2019 at 4:34 pm

      The weight of the peppers is approximately 8 ounces – hope that helps!

      Reply
  28. John says

    September 18, 2019 at 9:45 am

    WOW!!! These enchiladas were amazing! We made these and they were a hit. The sauce was so flavorful. This recipe is definitely on our make again list!!!

    ★★★★★

    Reply
    • April Anderson says

      September 22, 2019 at 3:32 pm

      That’s great! So glad you liked it!

      Reply
  29. Mike Hultquist says

    September 11, 2019 at 11:37 am

    These enchiladas are so AMAZING, and the sauce? OMG. Going nuts for this awesome sauce. Poblanos are everything. Delicious!

    ★★★★★

    Reply

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