These roasted poblano chicken enchiladas come together quickly when you need a hearty meal without spending all night in the kitchen. Using a rotisserie chicken saves time while the homemade sauce keeps things fresh and flavorful.
Why You Will Love These Chicken Enchiladas
- Budget Friendly Uses pantry staples and affordable produce like peppers and spinach.
- Saves Time A rotisserie chicken cuts your active prep time significantly.
- Crowd Pleaser The sauce is smoky and flavorful but mild enough that kids and picky eaters will come back for seconds.
- Make-Ahead Friendly Assemble the whole dish up to 24 hours ahead and refrigerate until you're ready to bake. Ideal for busy weeknights.
- Freezer Ready Double the recipe, fill two pans, and freeze one unbaked for up to three months. A real food dinner waiting whenever you need it.
Ingredients for the Chicken Enchiladas
- For the Homemade Spice Mix-
- Sea Salt and Cracked Black Pepper Basic seasonings to draw out the savory notes of the chicken.
- Onion and Garlic Powder These add a deep, aromatic base to every bite.
- Ground Coriander and Cumin These earthy spices provide the classic warmth found in regional cooking.
- Allspice and Chipotle Chili Powder A small amount of these adds a unique, smoky finish without being too spicy.
- For the Enchilada Filling-
- Chicken Breasts Use fresh chicken for a lean protein base, or swap in a pre-cooked rotisserie chicken to save time.
- Fire-Roasted Tomatoes These add a charred sweetness and moisture to the shredded chicken.
- Monterey Jack Cheese This variety melts beautifully and keeps the filling creamy.
- Large Flour Wraps Use burrito-sized wraps for hearty portions or smaller tortillas to feed a larger group.
- For the Creamy Poblano Sauce-
- 3 Large Poblano Peppers These fresh peppers are the star of the show, offering a rich, smoky flavor.
- Queso Fresco A mild, crumbly cheese that blends into a silky sauce.
- Fresh Baby Spinach This boosts the nutritional value and gives the sauce its vibrant green color.
- Milk Standard dairy or almond milk both work to reach the right consistency.
- Olive Oil or Avocado Oil Used for roasting the peppers to help the skins blister and peel easily.
Making the Enchiladas with Poblano Sauce
- Heat the Oven Preheat your oven to 375°F. This temperature ensures the chicken cooks through while the peppers soften and char.
- Prepare the Seasoning In a small bowl, combine the sea salt, black pepper, onion powder, garlic powder, coriander, cumin, allspice, and chipotle powder. Stir these until well mixed and set aside for later use.
- Roast the Main Ingredients Place the poblano peppers on a lined baking sheet and coat them with olive oil. On a separate sheet, season the chicken breasts with 2 tablespoons of your prepared spice mix. Wrap the chicken tightly in foil to lock in moisture and place both trays in the oven for 30 minutes. Ensure the chicken reaches an internal temperature of 165°F.
- Prep the Roasted Peppers Once the poblanos have cooled enough to touch, gently peel away the blistered skin. Remove the stems and as many seeds as possible before moving to the next step.
- Shred the Filling Add the cooked chicken to a food processor and pulse until it reaches a shredded texture. Transfer the chicken to a large mixing bowl and stir in the fire-roasted tomatoes and 8 ounces of Monterey Jack cheese until combined.
- Blend the Green Sauce Wipe out your food processor and add the peeled poblanos, queso fresco, baby spinach, 1 tablespoon of the spice mix, and milk. Blend until the mixture is thick and smooth.
- Assemble the Enchiladas Lightly grease a 9x13 inch baking dish. Lay out a wrap, add a generous portion of the chicken mixture, and roll it up tightly. Place it in the pan with the seam facing down. Repeat this until the pan is full, leaving a small amount of space between each roll.
- Sauce and Bake Pour the poblano sauce over the top, making sure it settles into the gaps between the wraps. Sprinkle the remaining 8 ounces of Monterey Jack cheese over the top. Cover the dish loosely with foil to prevent sticking and bake for 20 minutes.
- Finish Until Golden Remove the foil and bake for another 15 to 20 minutes. You want the cheese to be bubbly and lightly browned before taking it out to serve.
Tips on Making the Chicken Enchiladas with Roasted Poblano Sauce
- Roasting the poblanos directly on the oven rack instead of a baking sheet gives you better char and makes the skin easier to peel. Put a sheet of foil on the rack below to catch any drips
- Let the chicken cool completely before running it through the food processor. Warm chicken turns to paste rather than shreds If your enchiladas are leaking during assembly, you are overfilling them. A generous scoop is about a third of a cup of filling per wrap
- The sauce thickens as it bakes. If it looks a little thin when you pour it on that is expected and it will set beautifully in the oven
Troubleshooting the Chicken Enchiladas
- Peppers will not peel cleanly Place the roasted peppers in a sealed zip-top bag for 10 minutes while they cool. The steam loosens the skin and makes peeling much easier.
- Chicken came out dry The foil seal is critical. If steam escapes during roasting the chicken dries out quickly. Make sure the edges are fully crimped before it goes in the oven, or use a rotisserie chicken to skip this step entirely.
- The Sauce is too thin This usually means the spinach released too much water. Use fresh spinach only and make sure the peppers are fully drained after peeling before adding them to the food processor.
- Enchiladas are soggy The most common cause is too much sauce pooling under the wraps. Grease the pan lightly and add just a thin layer of sauce to the bottom before assembling rather than pouring it all on top.
- Cheese is not browning Move the rack to the upper third of the oven for the last 10 minutes of uncovered baking. Every oven runs differently and the top element makes the difference here.
- Filling is falling out during assembly Warm your wraps for 20 seconds in the microwave before filling. Cold flour wraps crack and tear. A brief warm-up makes them pliable and much easier to roll
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 is the difference between green enchilada sauce and poblano sauce?
Store-bought green enchilada sauce is typically made from tomatillos and is quite thin. This homemade poblano sauce uses roasted peppers, queso fresco, and fresh spinach. It is thicker, creamier, and has a smokier, more complex flavor.
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.
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Recipe
Easy Roasted Poblano Chicken Enchiladas
939kcal
Ingredients
- 4 tablespoons of olive oil
- 3 large poblano peppers
- 3 tablespoons of enchilada spice mix divided (recipe below)
- 3 chicken breasts or 1 pre baked rotisserie chicken (see notes)
- 1 14 oz can of drained 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
- 5-8 wraps depending on size preference
Enchilada Spice Mix
- ½ teaspoon of sea salt
- ½ 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 optional
Method
- Preheat oven to 375 degrees F
- Mix spices for the enchilada spice mix and set aside.
- Place poblano peppers on a lined baking sheet and cover in olive oil.
- On another baking sheet, coat the chicken with 2 tablespoons of the enchilada spice mixture. Place chicken on a piece of foil and cover with an additional piece of foil, sealing the edges.
- Cook the chicken and the poblano peppers for 30 minutes at 375 degrees F. The internal temperature of the chicken must be at least 165 degrees F. Be careful unsealing the foil, hot steam may be released. Set both aside to cool.
- Once the peppers are cooled, peel the skin off, deseed, and cut the stems off.
- Add cooled chicken to a food processor and process until shredded texture. Add chicken to a bowl with the fire-roasted tomatoes and 8 ounces of the monterey jack cheese. Mix well.
- Add the stemmed and skinned poblanos to the food processor along with the queso fresco, spinach, one tablespoon of enchilada spice mix, and 1 cup of milk. Blend until the mixture reaches the texture of a thick sauce.
- Grease the bottom of a 9x13 inch pan. Depending on the enchilada size you want, place some of the chicken mixture into the wrap. Place the wrap in the 9x13 pan seam side down. Continue the process until the pan is full with about ½ inch space in between each enchilada.
- Pour the poblano sauce over the enchiladas, making sure it settles into the gaps between each wrap. Sprinkle the remaining 8 ounces of shredded Monterey Jack cheese evenly over the top.
- Tent foil on pan so cheese does not stick to the foil. Bake at 375 degrees for 20 minutes. Take the foil off and bake for an additional 15-20 minutes or until the cheese is golden brown and delicious.
Nutrition
Serving5 servingsCalories939kcalCarbohydrates30gProtein68gFat60gSaturated Fat29gPolyunsaturated Fat4gMonounsaturated Fat22gTrans Fat0.5gCholesterol213mgSodium1773mgPotassium1189mgFiber5gSugar9gVitamin A6179IUVitamin C74mgCalcium1209mgIron5mg
Notes
Chili powder or your favorite hot spice can be used instead of chipotle chili powder.
By purchasing chicken already cooked, like a rotisserie chicken, you will cut down on some prep time.
- Scaling Tip for Meal Prep: If you are cooking for the work week, double the recipe and use two 9x13 pans. You can freeze one pan unbaked for up to three months. Just thaw it in the fridge overnight before following the standard baking instructions.
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