Chicken Enchiladas W Poblano Cream Sauce
Indulge in the bold, smoky flavors of Chicken Enchiladas with Poblano Cream Sauce—an irresistible dish that takes classic enchiladas to the next level! These enchiladas are filled with tender, seasoned shredded chicken, wrapped in warm corn tortillas, and smothered in a luxurious poblano pepper sauce infused with garlic, onion, and heavy cream. Topped with gooey melted mozzarella cheese and finished with a sprinkle of fresh cilantro, this recipe achieves a perfect balance of creamy, savory, and slightly spicy flavors. Roasting the poblano peppers intensifies their smoky essence, while a quick bake in the oven ensures the enchiladas come out bubbly and golden. Ideal for weeknight dinners or a festive gathering, this flavorful dish is guaranteed to impress your palate. Serve with lime wedges for a zesty finishing touch and watch your family or guests savor every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 whole Poblano peppers
- 3 cloves Garlic cloves
- 1 medium Yellow onion
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Shredded mozzarella cheese
- 10 pieces Corn tortillas
- 0.25 cup Cilantro (for garnish)
- 1 piece Lime (for garnish, optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Season chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6-7 minutes per side, or until fully cooked. Remove chicken from the skillet and shred with two forks. Set aside.
4. On a foil-lined baking sheet, place poblano peppers and broil them in the oven until the skin is charred on all sides, about 5-7 minutes. Turn the peppers as needed to ensure even charring.
5. Transfer the roasted poblano peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cooled, remove the charred skin, seeds, and stems. Chop the peppers.
6. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and softened, about 3-4 minutes.
7. Add the roasted poblano peppers to the skillet, along with the chicken broth. Use an immersion blender to puree the mixture until smooth, or transfer to a blender and carefully blend until creamy.
8. Return the sauce to the skillet over low heat. Stir in heavy cream and season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Let the sauce simmer gently for 5 minutes.
9. Warm the corn tortillas in the microwave or on a skillet to make them pliable.
10. Fill each tortilla with shredded chicken and a sprinkle of shredded mozzarella cheese. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.
11. Pour the poblano cream sauce evenly over the rolled enchiladas, ensuring they are fully covered.
12. Sprinkle the remaining shredded mozzarella cheese over the top of the sauce.
13. Bake in the preheated oven for 20 minutes, or until bubbly and golden on top.
14. Remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro and lime wedges, if desired, before serving.
Nutrition Facts
Calories |
3614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 6390 mg | 278% | |
| Total Carbohydrate | 261.1 g | 95% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 19.5 g | ||
| Protein | 203.5 g | 407% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2052 mg | 158% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2989 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
