Roasted Poblano And Chicken Enchiladas With Sour Cr

Name: Roasted Poblano And Chicken Enchiladas With Sour Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Enchiladas; 2 cups rotisserie-cooked chicken; 2 poblano peppers, roasted and chopped; 1 red onion, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2 teaspoons chili powder; 1 cup monterey jack cheese, shredded; 10 soft taco-size flour tortillas; 1/4 cup green onion, finely sliced; For the sour cream enchilada sauce; 1 large shallot, finely minced; 2 garlic cloves, minced; 1 -2 serrano peppers (optional) or 1 -2 jalapeno pepper, minced (optional); 2 tablespoons butter; 1/2 teaspoon cumin; 1/4 teaspoon coriander; 1/2 teaspoon garlic powder; 1/4 teaspoon white pepper; 2 tablespoons flour; 8 ounces sour cream; 2 cups chicken broth

Servings: persons

For the Enchiladas
2 cups rotisserie-cooked chicken
2 poblano peppers, roasted and chopped
1 red onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons chili powder
1 cup monterey jack cheese, shredded
10 soft taco-size flour tortillas
1/4 cup green onion, finely sliced
For the sour cream enchilada sauce
1 large shallot, finely minced
2 garlic cloves, minced
1 -2 serrano peppers (optional) or 1 -2 jalapeno pepper, minced (optional)
2 tablespoons butter
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
2 tablespoons flour
8 ounces sour cream
2 cups chicken broth

1
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.
2
Combine the first 8 ingredients in a bowl. Set aside.
3
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.
4
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.
5
Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
6
In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
7
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.
8
Bake at 375 degrees for 20 minutes or until warm and bubbly!
9
Garnish with green onions.

1840

kcal

Calories

Fat

249

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the Enchiladas, 2 cups rotisserie-cooked chicken, 2 poblano peppers, roasted and chopped, 1 red onion, chopped, and more.

Yes, Roasted Poblano And Chicken Enchiladas With Sour Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Poblano And Chicken Enchiladas With Sour Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions