Roasted Poblano and Chicken Enchiladas with Sour Cream Sauce
Dive into layers of smoky flavor and creamy indulgence with these Roasted Poblano and Chicken Enchiladas with Sour Cream Sauce. Perfectly roasted poblano peppers bring a subtle heat and earthy complexity, blending beautifully with tender shredded chicken and a duo of melted cheddar and Monterey Jack cheeses. Encased in soft tortillas and smothered in a rich, velvety sour cream sauce infused with cumin and spices, each bite is an explosion of Tex-Mex comfort. This easy-to-follow recipe promises a family favorite in just under an hour, complete with a golden, gooey cheese topping and a pop of fresh cilantro for the perfect garnish. Ideal for weeknight dinners or gatherings, these enchiladas are a satisfying dish that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 3 pieces Poblano peppers
- 3 cups Cooked chicken (shredded)
- 1.5 cups Cheddar cheese (shredded)
- 1.5 cups Monterey Jack cheese (shredded)
- 8 pieces Flour tortillas (8-inch)
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 teaspoon Cumin
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast them in the oven for about 10-12 minutes, turning halfway through, until the skins are blistered and charred.
Transfer the roasted poblano peppers to a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop them into small pieces.
Reduce the oven temperature to 375°F (190°C).
In a mixing bowl, combine the shredded chicken, 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, and the chopped poblanos. Mix well.
Warm the flour tortillas in the microwave for 20 seconds to make them pliable. Spoon a portion of the chicken and poblano mixture into the center of each tortilla, then roll them up tightly. Place the rolled tortillas seam-side down in a greased 9x13-inch baking dish.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute until lightly golden to make a roux.
Slowly whisk in the chicken broth, making sure there are no lumps. Cook for 3-4 minutes, stirring constantly, until the sauce thickens.
Reduce the heat to low and stir in the sour cream, cumin, salt, and black pepper. Mix until well combined, but do not let the sauce boil.
Pour the sour cream sauce evenly over the prepared enchiladas in the baking dish.
Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the top.
Bake the enchiladas in the oven for 20 minutes, until the cheese is melted and bubbling.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with fresh chopped cilantro and serve warm. Enjoy!
Nutrition Facts
Calories |
4726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.3 g | 336% | |
| Saturated Fat | 139.8 g | 699% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 7952 mg | 346% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 37.3 g | ||
| Protein | 350.9 g | 702% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3383 mg | 260% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3867 mg | 82% | |
*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.
