Poblano Chicken Enchiladas Recipe with Creamy Cheese Sauce

Smoky roasted Poblano Chicken Enchiladas deliver rich, layered flavors and a silky, creamy sauce. Tender shredded chicken is combined with fire-roasted poblanos and rolled into tortillas, then baked under a velvety poblano-salsa verde sauce. This comforting dish is a family favorite—full of texture, spice, and a bright finish from fresh cilantro and avocado.

These enchiladas go beyond the usual. Roasted poblano peppers add a distinctive smoky depth that elevates the filling and the sauce. If you can find locally roasted poblanos—often available seasonally at grocery store stands—the aroma and flavor are exceptional.

Ingredient Notes

See the recipe card below for exact measurements and the full ingredient list.

• Rotisserie chicken. Using shredded rotisserie chicken makes the recipe quick and convenient.
• Poblano peppers. Similar to bell peppers but milder and slightly smokier; roast them for the best flavor.
• Green chiles. Use hot, medium, or mild depending on your spice preference.
• Salsa verde. Its tang and freshness pair beautifully with roasted poblanos.
• Seasonings. Chili powder, smoked paprika, cumin, chipotle powder, salt, and pepper bring warmth and depth.
• Garlic. Fresh garlic brightens the sauce.
• Sour cream. Forms the creamy base of the poblano sauce.
• Chicken broth. Adds body while keeping the sauce from becoming too heavy.
• Whole milk. For a rich, smooth sauce texture.
• Shredded cheese. Used inside and on top for melty goodness.
• Tortillas. Corn or flour both work; flour tortillas are easier to roll for many people.
• Cilantro and avocado. Fresh cilantro and optional avocado slices finish the dish with brightness and creaminess.

Steps To Make This Recipe

Below is a concise walkthrough of the method. Refer to the full recipe card for detailed quantities and timing.

• Step One. Preheat your oven to 375°F (190°C).
• Step Two. Char the poblanos. On a gas stovetop, hold peppers over the flame with tongs and turn until evenly charred. Alternatively, roast on a baking sheet on the top oven rack at 375°F for about 15 minutes, turning until softened and blistered. Place charred peppers in a covered bowl or sealed bag to steam for easier peeling, then remove skins, seeds, and stems.
• Step Three. Prepare the filling. In a bowl, combine shredded rotisserie chicken, chopped roasted poblanos, green chiles, chopped cilantro, one cup of shredded cheese, and the seasonings (chili powder, smoked paprika, cumin, chipotle powder, salt, and pepper).
• Step Four. Make the creamy poblano sauce. In a blender, combine salsa verde, sour cream, several tablespoons of chopped roasted poblanos (reserved from above), garlic, milk, chicken broth, and cilantro. Blend until smooth. Spread about 1/2 cup of the sauce in a 9×13-inch baking dish, then fill and tightly roll each tortilla with the chicken mixture and place seam-side down in the dish.
• Step Five. Bake and finish. Pour the remaining creamy poblano sauce over the rolled tortillas and top with the remaining shredded cheese. Bake for 15–20 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro, avocado slices, and flaky sea salt before serving.

Poblano Chicken Enchiladas

Smoky roasted Poblano Chicken Enchiladas are rich, creamy, and full of layered flavor. Tender chicken, roasted poblanos, and a creamy salsa verde poblano sauce make these enchiladas deeply satisfying.

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 5

Equipment

• 9×13-inch baking dish (or similar-sized dish)

Ingredients

Chicken Mixture

• 2½ cups rotisserie chicken, shredded
• 1½ cups shredded cheese, divided
• 3 poblano peppers, charred, peeled, seeded, and chopped (reserve some for the sauce)
• 1 (8 oz) can green chiles
• 2 tsp chili powder
• 2 tsp smoked paprika
• 1 tsp cumin
• ½ tsp salt and ½ tsp pepper
• 8–10 small flour tortillas (amount varies by dish size)

Creamy Poblano Sauce

• 5 Tbsp roasted poblano peppers (from above)
• 2 cups salsa verde
• 2 cloves garlic
• ⅓ cup whole milk
• ½ cup low-sodium chicken broth
• 1 cup sour cream
• ¼ bunch fresh cilantro

Toppings

• Extra roasted poblanos
• Avocado slices
• Flaky sea salt
• Fresh chopped cilantro

Instructions

1. Preheat the oven to 375°F (190°C).
2. Char the poblanos: over a gas flame or in the oven until blistered. Steam briefly, then peel, seed, and chop.
3. Mix the filling: combine shredded chicken, chopped roasted poblanos, green chiles, cilantro, 1 cup shredded cheese, and the seasonings.
4. Prepare the sauce: blend salsa verde, sour cream, reserved roasted poblanos, garlic, milk, chicken broth, and cilantro until smooth. Spread about ½ cup of sauce in the baking dish.
5. Assemble: fill each warmed tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the rolls and sprinkle with remaining cheese.
6. Bake for 15–20 minutes until cheese is melted and bubbly. Garnish with cilantro, avocado, and flaky sea salt.

Notes

• Chicken: Rotisserie chicken speeds preparation, but grilled or baked leftovers work too.
• Roasting poblanos: Grilling for about 5 minutes over medium-high heat produces great flavor—turn often.
• Taste as you go: Adjust salt or add more sour cream to balance heat in the sauce.
• Tortilla choice: Corn or flour tortillas both work; warming them prevents cracking.
• Storage: Refrigerate leftovers in an airtight container up to 4 days, or freeze up to 2 months.

Nutrition

Serving: 2 enchiladas | Calories: 663 kcal | Carbohydrates: 24 g | Protein: 48 g | Fat: 33 g | Saturated Fat: 12 g

Nutrition information is an approximation.

Additional Info

Author: Bailey Rhatigan

Prep Time: 15 minutes • Cook Time: 30 minutes • Total Time: 45 minutes

Course: Main Course • Cuisine: Mexican • Servings: 5 • Calories: 663

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