Best 3 Chicken Enchiladas With Poblano Peppers Recipes

Embark on a culinary journey to savor the tantalizing flavors of Mexican cuisine with our delectable chicken enchiladas with poblano peppers. This dish is a symphony of textures and tastes, featuring tender and juicy chicken enveloped in warm tortillas, smothered in a rich and flavorful poblano pepper sauce. Each bite offers a harmonious blend of spice, smokiness, and a touch of sweetness. Accompaniments like tangy salsa verde, cool and creamy sour cream, and freshly chopped cilantro add layers of complexity, making this dish an irresistible feast for the senses.

In addition to the classic chicken enchiladas, this article presents a delightful array of enchilada variations to suit every palate. Discover the vegetarian delight of poblano and corn enchiladas, where the poblano peppers take center stage, stuffed with a flavorful combination of corn, black beans, and roasted red peppers. For those who crave a taste of the sea, the shrimp and crab enchiladas offer a medley of succulent seafood, enveloped in a creamy poblano sauce. And for a unique twist on a classic, try the sweet potato and black bean enchiladas, where the natural sweetness of sweet potatoes pairs perfectly with the earthy flavors of black beans. With so many enticing options to choose from, this article is your ultimate guide to creating a memorable enchilada experience.

Here are our top 3 tried and tested recipes!

POBLANO CHILE ENCHILADAS A LA GRINGA

Poblano Chile Enchiladas a la Gringa image

Prepare for your taste buds to jump for joy!

Provided by Olga Gonzalez

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 5

Number Of Ingredients 10

Ingredients

2 (8 ounce) skinless, boneless chicken breast halves
2 tablespoons minced garlic
1 medium onion, chopped
3 cups water
1 tablespoon chicken bouillon granules
4 fresh poblano chilies
1 (8 ounce) container sour cream
2 tablespoons olive oil
10 (6 inch) corn tortillas
1 cup shredded mozzarella cheese

Steps:

Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g

ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

Roasted Poblano and Chicken Enchiladas With Sour Cream Sauce image

Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!

Provided by KPD123

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

2 cups rotisserie-cooked chicken
2 poblano peppers, roasted and chopped
1 red onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons chili powder
1 cup monterey jack cheese, shredded
10 soft taco-size flour tortillas
1/4 cup green onion, finely sliced
1 large shallot, finely minced
2 garlic cloves, minced
1 -2 serrano peppers (optional) or 1 -2 jalapeno pepper, minced (optional)
2 tablespoons butter
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
2 tablespoons flour
8 ounces sour cream
2 cups chicken broth

Steps:

To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
Combine the first 8 ingredients in a bowl. Set aside.
To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
Bake at 375 degrees for 20 minutes or until warm and bubbly!
Garnish with green onions.

Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6

GRILLED CORN AND CHICKEN ENCHILADAS WITH ROASTED POBLANO SAUCE

Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce image

Make and share this Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce recipe from Food.com.

Provided by Chef Emstar

Categories Chicken Breast

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 tablespoon olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon oregano
6 ounces beer
4 ears grilled corn
3 poblano peppers
3 cups grated monterey jack pepper cheese
1 cup grated monterey jack cheese
4 cups chicken broth, warmed
2 tablespoons butter
2 tablespoons flour
8 -10 corn tortillas

Steps:

Season chicken breasts with salt and pepper.
Heat oil in a sauté pan. Add garlic and onion and sauté until translucent. Add cumin and oregano and cook for 1-2mins until spices start to toast. Deglaze with beer.
Nestle chicken breasts on top of onions and cover. Cook for 18 minutes. Remove from heat and cool enough to shred the chicken.
Mix the shredded chicken with the onions, garlic and liquid from the pan and add the kernels from 3 ears of corn.
Grill the corn for 15-20 minutes in husks. Cool until it is easy to husk and cut kernels from cob.
At the same time, put poblanos on the grill and char on every side. Put them in a paper sack for 15 minutes to sweat. Remove the pepper skins. They should peel off easily. Stem, seed and dice the peppers.
Melt the butter in a saucepan until bubbly. Add the flour and whisk for 1-2mins until flour is cooked. Slowly add the warm chicken broth. Cook until thickened and add 1 cup Monterey jack cheese and the peppers. Puree and taste for salt and pepper.
Warm up a ladleful of sauce in a small sauté pan and put a tortilla in the pan cooking until pliable.
Place the tortilla on a plate and fill with the chicken mixture and a sprinkling of pepper jack.
Place in a greased 9x13-inch pan.
Continue until all of the filling is used up.
Cover the enchiladas with remaining sauce, sprinkle with the remaining corn and pepper jack cheese.
Cover and bake at 375°F for 35 minutes. Remove the foil and cook for 15 minutes more or until bubbly and golden.

Nutrition Facts : Calories 781.9, Fat 34.9, SaturatedFat 18.4, Cholesterol 186.9, Sodium 1097, Carbohydrate 45.4, Fiber 6.5, Sugar 4.5, Protein 71.6

Tips:

Choose the right chicken. Boneless, skinless chicken breasts or thighs are both good options for this recipe. If you're using breasts, pound them thin so they cook evenly.
Don't overcook the chicken. Overcooked chicken will be dry and tough. Cook it just until it is cooked through, about 5-7 minutes per side.
Use a flavorful enchilada sauce. There are many different brands and flavors of enchilada sauce available. Choose one that you like the taste of. You can also make your own enchilada sauce from scratch.
Add some vegetables. Vegetables like corn, black beans, and bell peppers are all great additions to chicken enchiladas. They add flavor, texture, and nutrients.
Top with cheese. Cheese is a classic topping for chicken enchiladas. Use a Mexican cheese blend, such as Monterey Jack, queso Oaxaca, or queso fresco.
Bake until bubbly. Enchiladas should be baked until the cheese is melted and bubbly and the sauce is hot and bubbly.

Conclusion:

Chicken enchiladas with poblano peppers are a delicious and easy-to-make meal. They're perfect for a weeknight dinner or a special occasion. With a few simple tips, you can make sure your chicken enchiladas are perfect every time.