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.
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.
Here's what you need to make these smoky, creamy poblano chicken enchiladas.
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.
Let's make some seriously delicious enchiladas with that incredible poblano sauce.
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.
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.
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray. Spread about ¾ cup of the poblano cream sauce on the bottom of the dish.
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.
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.
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.
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.
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.
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.
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.
These enchiladas store and reheat like champions.
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.
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.
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.
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. :)
These poblano chicken enchiladas feature tender shredded chicken wrapped in corn tortillas and smothered in a rich, smoky roasted poblano cream sauce. Authentic Mexican flavors with a creamy twist—absolutely irresistible!