Roasted Poblano and Chicken Enchiladas with Silky Sour Cream Sauce

There’s a certain magic that happens when simple ingredients come together to create something truly comforting and deeply satisfying. For me, enchiladas hold that special place in my culinary heart. I remember a chilly autumn evening years ago, the kind where the air bites just a little and the scent of woodsmoke hangs low. My partner and I, newly embarked on our kitchen adventures together, decided to tackle a recipe that felt both ambitious and deeply rewarding. We spent hours roasting poblanos until their skins blistered and char, the smoky aroma filling our small apartment. That night, with a bubbling casserole dish of creamy, cheesy enchiladas before us, we knew we’d created something special – a dish that spoke of shared effort, cozy evenings, and the joy of creating a memorable meal.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Yield: 10 enchiladas
• Dietary Type: Contains Dairy, Gluten

Ingredients

For the Enchiladas

• 2 cups rotisserie-cooked chicken, shredded or diced
• 2 poblano peppers, roasted and chopped
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 teaspoons chili powder
• 1 cup Monterey Jack cheese, shredded (divided)
• 10 soft taco-size flour tortillas
• ¼ cup green onion, finely sliced, for garnish

For the Sour Cream Enchilada Sauce

• 1 large shallot, finely minced
• 2 garlic cloves, minced
• 1-2 serrano peppers (optional) or 1-2 jalapeno peppers, minced (optional)
• 2 tablespoons butter
• ½ teaspoon cumin
• ¼ teaspoon coriander
• ½ teaspoon garlic powder
• ¼ teaspoon white pepper
• 2 tablespoons all-purpose flour
• 8 ounces sour cream
• 2 cups chicken broth

Equipment Needed

• Baking sheet
• Large skillet
• Whisk
• 13×9 inch casserole dish
• Tongs or oven mitts

Instructions

To begin this culinary journey, we first focus on preparing the poblano peppers. This step is crucial for developing their characteristic smoky depth. Take your poblano peppers and cut them in half lengthwise. Carefully remove all seeds and the stem. Arrange the halved peppers on a baking sheet, cut-side up.

Place the baking sheet under a broiler or into a preheated oven set to 450 degrees Fahrenheit. Roast the peppers until their skins begin to blister and turn black in spots. This process typically takes about 10 to 15 minutes. Keep a close eye on them to prevent burning.

A little trick I learned to make peeling the peppers a breeze: save the plastic produce bag the peppers came in. As soon as the peppers emerge from the oven, carefully place them into this bag and seal it tightly. Let them sit and steam for 5 to 10 minutes. This steam will work its magic, loosening the blistered skin. Once cooled slightly, use your fingers or a paper towel to pick off as much of the blackened skin as you can. Don’t worry about getting every single speck; a little char adds character. Once peeled, chop the poblano peppers into small pieces.

In a medium bowl, combine the shredded rotisserie-cooked chicken, the roasted and chopped poblano peppers, the chopped red onion, the minced garlic cloves, ground cumin, ground coriander, and chili powder. Add ½ cup of the shredded Monterey Jack cheese to this mixture. Stir everything together until well combined. Set this flavorful filling aside.

Now, let’s craft the luscious sour cream enchilada sauce. In a large skillet, melt the butter over medium heat. Add the finely minced shallot, the minced garlic cloves, and the minced serrano or jalapeno peppers (if using). Sauté these aromatics until they soften, which should take about 5 minutes. Be careful not to brown the garlic.

Stir in the cumin, coriander, garlic powder, and white pepper. Cook for another minute, stirring constantly, until the spices are fragrant. This blooming of the spices is key to unlocking their full flavor potential.

In a small bowl, whisk together the sour cream and the all-purpose flour until you have a smooth paste. This mixture will help thicken the sauce and prevent it from separating.

Gradually whisk the sour cream and flour mixture into the skillet with the softened vegetables and spices. Then, slowly pour in the chicken broth, whisking continuously to combine everything smoothly. The mixture might look a bit unusual at first, but persevere with the whisking – it will come together.

Bring the sauce to a boil over medium-high heat, whisking constantly. Once it begins to bubble, reduce the heat to low, and let it simmer gently for about 5 minutes, whisking frequently, until the sauce thickens and achieves a wonderfully creamy consistency.

Now, take about ¾ cup of this prepared enchilada sauce and add it to the chicken and poblano filling. Stir this into the filling mixture until everything is thoroughly combined. This step infuses the filling with the delicious flavors of the sauce.

Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 13×9 inch casserole dish. Spread ½ cup of the remaining enchilada sauce evenly over the bottom of the prepared casserole dish. This prevents the enchiladas from sticking and adds an extra layer of flavor.

To assemble the enchiladas, lay out your soft taco-size flour tortillas. Spoon about ¼ cup of the filling mixture down the center of each tortilla. Carefully roll up each tortilla and place it seam-side down in the prepared casserole dish. Continue this process with the remaining tortillas and filling, arranging them snugly in the dish.

Once all the enchiladas are rolled and nestled in the dish, pour the rest of the enchilada sauce evenly over the top, ensuring each enchilada is coated. Sprinkle the remaining ½ cup of shredded Monterey Jack cheese over the sauce.

Bake in the preheated oven at 375 degrees Fahrenheit for 20 minutes, or until the enchiladas are heated through and the sauce is bubbly and golden on top.

Finally, garnish your beautiful enchiladas with the finely sliced green onions just before serving.

Expert Tips & Tricks

• Roasting Poblanos: If you find roasting and peeling poblanos a bit daunting, a good shortcut is to char them directly over a gas burner flame. Just be sure to turn them frequently and use tongs to hold them. Once charred, place them in a bowl and cover tightly with plastic wrap to steam, just like in the oven method.
• Make-Ahead Filling: The chicken and poblano filling can be made a day in advance and stored in the refrigerator. This makes assembly on the night of serving much quicker.
• Sauce Consistency: If your sour cream sauce seems too thick, you can thin it out with a little extra chicken broth. If it’s too thin, continue to simmer it gently, stirring frequently, until it reaches your desired consistency.
• Tortilla Softness: If your flour tortillas are a bit stiff, you can briefly warm them in a dry skillet or microwave for a few seconds before filling and rolling. This will make them more pliable and less likely to tear.

Serving & Storage Suggestions

These Roasted Poblano and Chicken Enchiladas are a complete meal on their own, but they pair wonderfully with a side of Spanish rice and simple black beans. For a refreshing contrast, a dollop of cool, crisp shredded lettuce or a few slices of avocado would be delightful.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a microwave-safe dish and heat until warmed through, or for a crispier result, reheat in a 350-degree Fahrenheit oven for about 10-15 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	762 kcal
Calories from Fat	390 kcal
Total Fat	43.4 g	66%
Saturated Fat	20.3 g	101%
Cholesterol	133.1 mg	44%
Sodium	1188.5 mg	49%
Total Carbohydrate	54.9 g	18%
Dietary Fiber	5.7 g	22%
Sugars	5.5 g	22%
Protein	38.6 g	77%

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

• Vegetarian Option: For a delicious vegetarian version, substitute the chicken with a medley of sautéed mushrooms, black beans, corn, and crumbled queso fresco.
• Spicy Kick: If you love heat, feel free to leave the seeds in the serrano or jalapeno peppers, or even add a pinch of cayenne pepper to the sauce.
• Corn Tortillas: While flour tortillas are traditional for this recipe, you can certainly use corn tortillas. If using corn tortillas, you may want to lightly fry them in a bit of oil for a few seconds before filling to make them more pliable and prevent them from becoming too soggy.

FAQs

Q: How do I properly roast poblano peppers?
A: Roast them under a broiler or in a hot oven (450°F) until the skin blisters and chars. Then, steam them in a sealed bag to loosen the skin for easy peeling.

Q: Can I make the enchilada sauce ahead of time?
A: Yes, the sour cream sauce can be made a day in advance and stored in the refrigerator. Gently reheat it on the stovetop before assembling the enchiladas.

Q: My sour cream sauce looks a little lumpy; what did I do wrong?
A: This can sometimes happen if the flour and sour cream aren’t fully combined before adding the liquid. Ensure you create a smooth paste of the flour and sour cream, and whisk constantly as you add the chicken broth and bring the sauce to a simmer.

Q: Can I freeze these enchiladas?
A: While they can be frozen, the sour cream sauce might separate slightly upon thawing. If you plan to freeze, it’s best to assemble and bake, then cool completely before freezing. Reheat from frozen in the oven.

Q: What kind of chicken is best for this recipe?
A: Rotisserie chicken is a fantastic shortcut as it’s already cooked and seasoned. You can also use leftover cooked chicken breast or thighs, shredded or diced.

Final Thoughts

There’s a profound satisfaction in creating a dish like these Roasted Poblano and Chicken Enchiladas. They are a testament to how humble ingredients, treated with a little care and attention, can transform into a meal that nourishes both body and soul. The smoky depth of the poblanos, the tender chicken, and the luxuriously creamy sour cream sauce all come together in perfect harmony. I encourage you to give this recipe a try; I believe it will quickly become a cherished favorite in your own kitchen. Serve them with your favorite accompaniments and watch the smiles appear around your table.