Poblano Chicken Enchiladas Recipe (Smoky, Creamy & Packed With Flavor!)

If you’ve never made enchiladas with roasted poblano peppers, you’re missing out on something seriously special. These poblano chicken enchiladas have this incredible smoky, earthy flavor that you just can’t get from regular green chile sauce. They taste authentic, fancy, and like you spent way more time on them than you actually did.

I learned about using poblanos for enchiladas from a friend who grew up in Mexico City, and honestly, it changed my whole enchilada game. Roasting the peppers brings out this deep, complex flavor that makes every bite interesting. The creamy poblano sauce is rich without being heavy, and it pairs perfectly with tender shredded chicken.

These are the enchiladas I make when I want to feel like I’m eating at a real Mexican restaurant—the kind where everything is made from scratch and tastes incredible. Ready to elevate your enchilada game? Let’s get into it.

Why You’ll Love This Recipe

Authentic Mexican Flavor – Poblano peppers are a staple in Mexican cooking, and using them here gives these enchiladas that genuine, restaurant-quality taste. This isn’t your average Tex-Mex—this is the real deal with layers of smoky, earthy flavor.

Roasted Poblano Cream Sauce is Everything – Forget canned sauce. This homemade roasted poblano cream sauce is silky, smoky, slightly spicy, and ridiculously delicious. It’s the kind of sauce you’ll want to put on everything, not just enchiladas.

Not Too Spicy, Just Perfect – Poblanos are mild peppers with tons of flavor but minimal heat. Even people who say they can’t handle spice love these because the creaminess balances everything beautifully. You get all the flavor without the fire.

Impressive But Doable – These look and taste like something from a high-end Mexican restaurant, but the actual process is super manageable. Roasting peppers sounds fancy, but it’s literally just putting them under the broiler for a few minutes. You got this.

Versatile and Customizable – Use rotisserie chicken for speed, add corn or black beans to the filling, throw in some extra cheese—this recipe adapts to whatever you want. The poblano sauce is the star, and it makes everything taste amazing.

Make-Ahead Friendly – Roast your poblanos and make the sauce ahead of time. Or assemble the whole dish and refrigerate until you’re ready to bake. Perfect for entertaining or meal prep.

Ingredients

Here’s what you need to make these smoky, creamy poblano chicken enchiladas.

For the Roasted Poblano Cream Sauce:

• 4-5 large poblano peppers
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream (or sour cream for tanginess)
• 3 cloves garlic, minced
• ½ cup fresh cilantro
• 1 teaspoon cumin
• Salt and pepper to taste

For the Enchiladas:

• 3-4 cups shredded cooked chicken (rotisserie works perfectly)
• 12 corn tortillas (6-inch size)
• 2 cups shredded Monterey Jack or Mexican cheese blend
• 1 small onion, diced
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped

For Serving:

• Extra cilantro
• Crumbled cotija or queso fresco
• Mexican crema or sour cream
• Lime wedges
• Sliced avocado

Key Ingredient Notes:

Poblano Peppers – These are the foundation of the dish. Look for firm, dark green poblanos with smooth skin. They’re usually found in the produce section near other peppers. Don’t substitute with bell peppers—you’ll lose that characteristic smoky flavor.

Roasting is Essential – Roasting the poblanos under the broiler gives them that smoky, charred flavor that makes this sauce special. It also makes the skins easy to peel off. Don’t skip this step!

Heavy Cream vs Sour Cream – Heavy cream makes the sauce rich and silky. Sour cream adds tang and is slightly lighter. Both work beautifully, so use whatever you prefer or have on hand.

Corn Tortillas Are Traditional – For authentic enchiladas verdes, corn tortillas are the way to go. Just warm them first so they don’t crack when you roll them. Flour tortillas work too if that’s your preference.

Chicken Shortcuts – Rotisserie chicken is your best friend here. Otherwise, any cooked shredded chicken works—leftover grilled chicken, poached chicken breasts, even canned chicken in a pinch.

How to Make Poblano Chicken Enchiladas

Let’s make some seriously delicious enchiladas with that incredible poblano sauce.

Step 1: Roast the Poblano Peppers

Turn your broiler on high and line a baking sheet with foil. Place the poblano peppers on the sheet and broil them about 4-6 inches from the heat.

Roast for 5-7 minutes per side, turning occasionally, until the skins are charred and blistered all over. They should look pretty blackened—that’s perfect. The kitchen will smell amazing.

Transfer the roasted poblanos to a bowl and cover tightly with plastic wrap (or put them in a zip-top bag and seal it). Let them steam for about 10-15 minutes. This makes the skins super easy to peel off.

Once they’re cool enough to handle, peel off the charred skins, remove the stems and seeds, and roughly chop the peppers. Don’t stress about getting every bit of skin off—a few charred spots add flavor.

Pro tip: You can roast the poblanos a day ahead and store them in the fridge. It makes the day-of assembly even easier.

Step 2: Make the Poblano Cream Sauce

Add the roasted poblanos, garlic, cilantro, cumin, and about ½ cup of chicken broth to a blender. Blend until completely smooth. This is your flavor base, and it should be bright green and aromatic.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it smells toasty and turns slightly golden.

Slowly whisk in the remaining chicken broth, making sure there are no lumps. Add the poblano mixture from the blender and stir well. Bring it to a simmer and cook for 5-6 minutes, stirring occasionally.

Remove from heat and stir in the heavy cream (or sour cream). Season with salt and pepper to taste. The sauce should be smooth, creamy, and pourable—kind of like a thick gravy consistency.

Pro tip: Taste the sauce! It should be flavorful, smoky, and creamy. This is what makes your enchiladas incredible.

Step 3: Prep Your Oven and Baking Dish

Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray. Spread about ¾ cup of the poblano cream sauce on the bottom of the dish.

Step 4: Season the Chicken Filling

In a large bowl, combine the shredded chicken with the diced onion, cumin, garlic powder, half the cilantro, 1 cup of cheese, and about ½ cup of the poblano sauce. Mix everything together until the chicken is well-coated and flavorful. Season with salt and pepper.

Step 5: Warm the Tortillas

This is important for corn tortillas! Wrap them in a damp paper towel and microwave for 45-60 seconds until they’re warm and pliable. Or heat them individually on a hot skillet for a few seconds per side.

Warm tortillas are flexible and won’t crack when you roll them. Trust me on this one.

Step 6: Assemble the Enchiladas

Take a warm tortilla, add about ⅓ cup of the chicken mixture down the center, roll it up tightly, and place it seam-side down in the prepared baking dish.

Repeat with the remaining tortillas until all your filling is used up. Pack them in snugly—they should be touching each other. This helps them hold their shape and keeps them moist.

Step 7: Add Sauce and Cheese

Pour the remaining poblano cream sauce evenly over all the enchiladas. Make sure every tortilla gets covered—this keeps them from drying out and adds tons of flavor. Sprinkle the remaining cheese generously over the top.

Step 8: Bake Until Bubbly

Pop that beautiful dish in the oven and bake for 25-30 minutes, until the cheese is melted, bubbly, and starting to get golden in spots. The edges of the sauce might bubble up slightly—that’s perfect.

Step 9: Garnish and Serve

Let the enchiladas rest for about 5 minutes before serving. Garnish with fresh cilantro, crumbled cotija cheese, a drizzle of Mexican crema, and lime wedges on the side. Maybe some sliced avocado too because why not?

Then dig in and enjoy that smoky, creamy goodness.

What to Serve With Poblano Chicken Enchiladas

These enchiladas have such rich, complex flavors that you want sides that complement without competing.

Mexican Rice – Classic red rice or cilantro lime rice both work beautifully. The rice soaks up extra poblano sauce, which is always a good thing.

Refried Beans – Creamy beans are the traditional pairing. They add protein and that comforting element that makes the meal feel complete.

Simple Cabbage Slaw – Something crunchy and acidic cuts through the richness perfectly. Shredded cabbage with lime juice and a pinch of salt is all you need.

Elote (Mexican Street Corn) – Charred corn with mayo, cotija, lime, and chili powder is amazing with these enchiladas. The smokiness echoes the roasted poblanos.

Fresh Pico de Gallo – Bright, fresh tomato salsa adds color and freshness to the plate. Plus, it’s just always good with Mexican food.

Chips and Guacamole – Because honestly, is there ever a bad time for guac? The answer is no. Especially with enchiladas this good.

Storage Tips

These enchiladas store and reheat like champions.

Refrigerator Storage:

Let the enchiladas cool completely, then cover the baking dish tightly with foil or transfer portions to airtight containers. They’ll keep in the fridge for 4-5 days.

Reheating:

Microwave individual servings for 1-2 minutes until heated through. For the whole dish, cover with foil and reheat in a 350°F oven for about 20-25 minutes.

Freezer Storage:

These freeze beautifully! Assemble the enchiladas completely (sauce, cheese, everything) but don’t bake them. Wrap the dish tightly with plastic wrap, then aluminum foil. Label with the date and freeze for up to 3 months.

To bake from frozen: Thaw overnight in the refrigerator, then bake as directed. You might need to add 5-10 extra minutes since they’re cold.

Pro tip: The poblano sauce also freezes well on its own. Make a double batch and freeze half for next time—you’ll thank yourself later.

Final Thoughts

These poblano chicken enchiladas are proof that sometimes the best recipes require just one extra step that makes all the difference. Roasting those poblanos takes maybe 15 minutes, but the flavor payoff is absolutely worth it.

I love making these when I want to feel like I’m really cooking—like I’m making something special and authentic. And watching people taste them for the first time and get that surprised, happy look on their faces? That never gets old. The smoky-creamy-earthy flavor combination just hits different.

So grab some poblanos, fire up that broiler, and make yourself some seriously good enchiladas. Your taste buds will thank you. 🙂