Easy Chicken Enchiladas with Roasted Poblano Sauce

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If you are looking for a new way to enjoy chicken enchiladas, this recipe is a must-try. The homemade roasted poblano sauce adds a smoky and mildly spicy flavor that everyone will enjoy. From start to finish, this dish takes around 90 minutes, making it a great option for a weekend meal or a special family dinner.

Chicken enchiladas with a roasted poblano sauce

What You Will Need:

4 tablespoons of olive oil
3 large poblano peppers
3 tablespoons of enchilada spice mix, divided (recipe below)
3 chicken breasts
1 14 oz can of fire-roasted tomatoes
10 oz of queso fresco
16 oz of shredded monterey jack cheese, divided
1 cup of milk (almond milk works fine)
8 ounces of baby spinach
6-8 wraps, depending on size preference
Enchilada Spice Mix
1/2 teaspoon of sea salt
1/2 teaspoon of cracked black pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 tablespoon of ground coriander seeds
1 tablespoon of ground cumin
½ teaspoon of allspice
¼ teaspoon of chipotle chili powder

Roasting the Chicken and Poblanos

Line a baking sheet with a piece of aluminum foil. Place the chicken onto the foil and season with the 3 tablespoons of the enchilada spice mix. Place a piece of foil the same size as the first and fold over the edges to seal the foil. Then, take three poblanos and cover them with four tablespoons of olive oil. Place them on another lined baking sheet. Bake both at 375 degrees F for 30 minutes or until the internal temperature reaches 165 degrees F. Be careful of the steam coming out of the unsealed foil when checking the chicken.

When finished cooking take the chicken and the poblanos out to cool. Once cooled place the chicken into a food processor and pulse until a shredded consistency is reached. Place the shredded chicken into a bowl with the drained fire roasted tomatoes and 8 ounces of the shredded monterey jack. Mix all the ingredients together.

The Sauce

You will see the skin blister and separate from the peppers when the poblanos are done roasting. Let them cool until they are easy to handle. Peel the skin, or as much as you can, off of the peppers. Next, cut off the stem of the peppers. You can pull it out or cut it. Try to get the seeds out, but do not worry if you do not get all of them out. They will be put through the food processor.

Place the roasted poblano peppers, queso fresco, spinach, one tablespoon of the enchilada spice mix, and milk in a food processor and process the mixture until it reaches a smooth but thick consistency.

Putting It all Together

I used burrito size wraps for my enchiladas, but you can use whatever size you like. First, grease the bottom of a 9×13 baking dish. Next, fill your wraps with your desired amount of chicken filling. The burrito wraps held quite a bit and I was able to fit 5 in the baking dish. You can fit up to 8 or more if you use smaller wraps.

Once the baking dish is full of filled enchilada wraps, pour the poblano sauce over the enchiladas. Try to get in the gaps between the enchiladas with the sauce. Next, cover the enchiladas with the remaining 8 ounces of monterey jack cheese.

Tent the dish with a piece of foil to keep covered but to ensure the cheese does not stick. Then bake at 375 degrees for 20 minutes with the cover on, and 15-20 more minutes with the cover off or until the cheese is golden brown. The ingredients are available at grocery stores such as Aldi’s!

Time Saving Options for the Chicken and Peppers

Chicken can be purchased already cooked like a rotisserie chicken. Also you can use jarred roasted peppers. They don’t necessarily need to be poblanos. Jarred bell peppers will work. This will cut down significantly on the time it takes to make this recipe.

Try my guacamole with orange juice for a great addition to the enchiladas.

For another great dinner try my swiss cheese chicken bake!

FAQ’s:

What can I serve with these chicken enchiladas?

These enchiladas are a wonderful meal on their own, but they also pair beautifully with sides like cilantro-lime rice, refried beans, a simple corn salad, or fresh guacamole.

Can I make this recipe ahead of time?

Yes, this is a great make-ahead dish. You can assemble the entire casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the initial covered baking time if it’s going into the oven straight from the refrigerator.

How do I store and reheat leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat them in an oven at 350°F until warmed through, which helps keep the tortillas from getting too soft. You can also reheat individual portions in the microwave.

Is the poblano sauce very spicy?

Poblano peppers are generally mild, offering more of a smoky flavor than intense heat. The creaminess from the queso fresco and milk also mellows out any spiciness. For those who enjoy more heat, you can leave a few more seeds in the peppers or add a pinch of cayenne pepper to the sauce.

Can I use a different kind of cheese?

Absolutely. While Monterey Jack is great for its melting quality, you could also use a Mexican cheese blend, cheddar, or a mix of cheddar and mozzarella. The queso fresco adds a specific creamy, slightly salty flavor to the sauce, but another soft white cheese could be used if needed.