Roasted Poblano and Chicken Enchiladas With Sour Cream Sauce

"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!!"
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
photo by teresas photo by teresas
Ready In:
1hr
Ingredients:
21
Serves:
4
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ingredients

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directions

  • 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.

Questions & Replies

  1. I don't have a question, but want to say I love your site (I signed up) and can't wait to try the Roasted Poblano and Chicken Enchiladas! They look amazing!
     
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Reviews

  1. These were great chicken enchiladas. I omitted the chili powder and I used corn tortillas instead of flour. Rather than wrap them individually, I made this casserole style...a bit of sauce on the bottom, then a layer of 6 tortillas, then the chicken mixture, then another layer of 6 tortillas, and then poured the rest of the sauce on top. Canned green chilis worked really well, plus I sauteed the red onion and garlic before mixing with the chicken. I was afraid it would taste too raw (although perhaps it would've been fine!). Thanks for posting.
     
  2. DH loved these, that's a wow! I thought they were really good. With that said I had no problem with the sauce. I think some chef's make be cooking it to long. I think it just needs to thicken a bit (still on the thin side.) That's what I did and it was perfect. I did lower the fat by using lite sour cream and 2% cheese along with omitting the butter and using cooking spray instead. Oh, I also used whole wheat flour tortillas. Don't you just hate it when people change the recipe so much??? Well I also only had one tortilla and it was plenty because the filling, filled a lot of tortilla's Thanks for posting. :)
     
  3. I made these for dinner tonight. The BEST chicken enchiladas I've ever made! I had lots of poblanos and jalapeños from my garden and this was the perfect recipe to use them. I love how there's no salt in the recipe, and I didn't miss it at all. So much flavor, but not heavy or salty. Definitely making these again soon!
     
  4. This was fantastic ! It did take a while to make everything but worth the wait (because I wasn't cooking). Makes a lot more than I expected but I will have tasty leftovers now. I used less chicken than it called for because that's all I had and used cilantro instead of coriander.
     
  5. I thought this recipe was too time-consuming and mess-producing for a mid-week meal, but the resulting dish was very good. I decreased the chili powder by half and wish that I had added more poblano. I also microwaved the red onion for 1 minute instead of adding it to the filling raw. The filling was excellent and easy to make. The sauce was a little more difficult and I ended up doing the "taste and add" dance over and over where I kept adding a little of this and a little of that to make it right. Neither the filling nor the sauce called for salt, but both needed a good bit of salt. I served the enchiladas with a side of guacamole salad.
     
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Tweaks

  1. This was really fantastic. I have a 12 year old who is not always the most adventurous eater. I had actually set aside some cooked chicken breast for her to dip in A-1 sauce in case she didn't like this. Everyone loved it! I had fresh poblano peppers from the garden that I wanted to use, so found this recipe. I used a yellow onion instead of red (that is what I had in the pantry) and didn't have any coriander, so I used fresh cilantro also from the garden to sprinkle on top. I have never eaten sour cream before (that I know of) but now I am hooked. I also sauted the onion and garlice before mixing in with the chicken. Thank you for the recipe!
     
  2. DH loved these, that's a wow! I thought they were really good. With that said I had no problem with the sauce. I think some chef's make be cooking it to long. I think it just needs to thicken a bit (still on the thin side.) That's what I did and it was perfect. I did lower the fat by using lite sour cream and 2% cheese along with omitting the butter and using cooking spray instead. Oh, I also used whole wheat flour tortillas. Don't you just hate it when people change the recipe so much??? Well I also only had one tortilla and it was plenty because the filling, filled a lot of tortilla's Thanks for posting. :)
     
  3. These were great chicken enchiladas. I omitted the chili powder and I used corn tortillas instead of flour. Rather than wrap them individually, I made this casserole style...a bit of sauce on the bottom, then a layer of 6 tortillas, then the chicken mixture, then another layer of 6 tortillas, and then poured the rest of the sauce on top. Canned green chilis worked really well, plus I sauteed the red onion and garlic before mixing with the chicken. I was afraid it would taste too raw (although perhaps it would've been fine!). Thanks for posting.
     

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