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Poblano Chicken Enchiladas plated with garnish on rustic wooden board

Poblano Chicken Enchiladas

Smoky roasted poblano peppers, tender shredded chicken, and a creamy Monterey Jack sauce are wrapped in warm corn tortillas for these irresistible Poblano Chicken Enchiladas. The combination of earthy poblano heat and creamy filling makes this a standout weeknight dinner with bold Mexican-American flavors. Perfect for family dinners or entertaining.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 poblano peppers large, fresh
  • 2 boneless skinless chicken breasts
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup chicken broth low sodium
  • 4 oz cream cheese softened
  • 0.5 cup sour cream full fat recommended
  • 2 cups Monterey Jack cheese shredded
  • 8 corn tortillas
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and black pepper to taste
  • 0.25 cup fresh cilantro chopped, for garnish (optional)

Method
 

  1. Preheat the oven broiler. Place poblano peppers on a baking sheet and broil, turning every few minutes, until completely blackened and blistered on all sides.
  2. Transfer roasted peppers to a bowl, cover with plastic wrap, and steam for 10–15 minutes. Peel, remove seeds and stems, and chop the peppers.
  3. Heat olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper, cumin, and chili powder. Cook until cooked through, about 6–7 minutes per side. Remove, cool slightly, then shred.
  4. In the same skillet, sauté the diced onion until translucent. Add minced garlic and cook 1 minute more.
  5. Add chicken broth, cream cheese, and sour cream to the skillet. Stir over medium heat until the cream cheese is melted and a smooth sauce forms.
  6. Stir in the shredded chicken and chopped poblano peppers. Mix well and season to taste.
  7. Preheat oven to 375°F (190°C). Warm corn tortillas briefly in a dry pan or microwave to make them pliable.
  8. Spoon filling down the center of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  9. Sprinkle shredded Monterey Jack cheese over the top. Bake for 25–30 minutes until cheese is melted and bubbly.
  10. Garnish with fresh cilantro and serve hot.

Notes

Roasting and steaming the poblanos is key — do not skip this step as it develops sweetness and smoky depth. Store leftovers covered in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven. Substitute flour tortillas if corn tortillas tear easily.