Chicken and Poblano Pepper Enchiladas
Chicken and Poblano Pepper Enchiladas with Green Chile Sauce are one of our favorite chicken dinners. I start these enchiladas by making a cheesy chicken and black bean filling. Next, I roll the filling up in tortillas. Then, I make a creamy green Chile sauce to top the enchiladas. We like this dish for several reasons. First of all, I like that this enchilada dish can be made ahead of time. I like to make it early in the day and then bake it right before dinner. Secondly, I like that since this meal has chicken and beans, it’s very hearty. And, lastly, we all love the cheesy and delicious flavors in this dish.
The Equipment I Used
- A Baking Dish- You’ll need a 9×11 baking dish to bake the enchiladas in.
- Skillets or Pots- Use two of these to make the sauce and the filling.
The Ingredients Needed for Chicken and Poblano Pepper Enchiladas with Green Chile Sauce
- Tortillas- I use flour tortillas because they don’t need to be softened. If you want to use corn tortillas, microwave them a few at a time to soften them enough so that they are pliable for rolling.
- Cheese- Use a combination of extra sharp cheddar and Monterey pepper jack cheese.
- Green Chiles- Use canned green chiles.
- Heavy Cream- Be sure to use heavy cream, not light cream, or half and half.
- Spices- These are integral to the flavor of this dish. Don’t leave them out.
- Beans- I used black beans. I like to cook dried ones for all my dishes.
- Chicken- Use bone in, skin on breasts.
How I Made my Enchiladas
- First, I roasted the chicken and poblano peppers.
- Next, I made the filling and sauce. It’s important to simmer the sauce until it thickens.
- Finally, I baked the dish and then served it up.
Chicken and Poblano Pepper Enchiladas
Spicy black beans, chicken, and cheddar cheese wrapped in tortillas and topped with a creamy green Chile sauce and more cheese.
Ingredients
For the Enchilada Filling:
- 3 poblano peppers
- 2 chicken breasts with skin and bones
- 1 tbsp. extra virgin olive oil
- 1 cup chopped onion
- 2 tbsp. minced garlic
- 2 tsp. each cumin powder and chili powder
- 2 cups cooked black beans
- ¼ tsp. kosher salt
- 4 ounces cream cheese, softened
- 1½ cups Pepper jack cheese, shredded
For the Green Chile Sauce:
- 1 tbsp. extra virgin olive oil
- 1 cup onions, minced
- 2 tbsp. garlic, minced
- ½ cup plum tomatoes, seeded and minced
- 7 ounces canned chopped green chiles, drained
- ½ cup chicken stock
- ½ cup heavy cream
- ½ tsp. each cumin powder, chili powder, paprika
- ¼ tsp. kosher salt
- 1½ cups Monterey pepper jack cheese, shredded
To assemble the enchiladas:
- 10 6- inch flour tortillas
- 1 cup Monterey pepper Jack cheese
- 1 cup sour cream
- ¼ cup cilantro leaves
- ½ cup cherry tomatoes, halved
Instructions
- Begin by roasting the chicken and peppers: Preheat the oven to 350 degrees. Place the poblano peppers on a sheet pan. Place the chicken on another sheet pan and add some salt, pepper, garlic powder, and paprika. Drizzle with a tablespoon of olive oil. Bake both pans for 40 minutes and until the chicken is no longer pink inside. When the chicken is done, remove the skin and bones and chop the chicken into bite sized pieces. Also, remove the skins and seeds from the poblanos and chop them into half inch pieces.
- Preheat the oven to 350 degrees. Grease a 9×11 baking dish with butter.
- Begin by making the Enchilada Filling: in a skillet, heat the oil and cook the onion and garlic until softened. Remove the pan from the heat. Add in the beans, chopped chicken and poblanos, and the rest of the ingredients. Set aside.
- Next, make the Green Chile Sauce: In a second skillet on low heat, heat the oil and cook the onions and garlic until softened, for about 10 minutes. Add the tomatoes, chiles, stock, cream, and spices. Simmer ten minutes, or until the sauce thickens up a bit. Remove the sauce from the heat and stir in the cheese.
- To Assemble the Enchiladas: Fill each tortilla with some of the filling and roll them up. Place them close together in the baking dish seam side down. Pour the Green Chile sauce over the tortillas and then sprinkle on the cheese and bake for 20 minutes.
- Top the enchiladas with the sour cream, tomatoes, and cilantro.
Nutrition
Calories: 420kcal
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