If you are looking to wow your family or friends with a dish that balances bold, smoky flavors and irresistibly creamy textures, this Creamy White Chicken Poblano Enchiladas Recipe is an absolute must-try. It’s a perfect combination of tender shredded chicken, charred poblano peppers, and a luscious sauce made from cream cheese and salsa verde, all wrapped in soft flour tortillas and baked to bubbly, cheesy perfection. Every bite delivers a comforting hug of smoky, tangy, and creamy goodness that feels like a celebration in your mouth.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward and essential ingredients, each chosen to build layers of flavor and texture. From smoky poblano peppers to the creamy blend of cream cheese and salsa verde, getting these right will ensure your dish sings with authenticity and heart.
- 2 cups shredded chicken: The star protein providing hearty, tender meat that soaks up all the spices beautifully.
- 2 cups shredded Monterey Jack cheese: Melts smoothly with a mild taste that complements the spices.
- 2 poblano peppers, chopped: Roasted to bring out a smoky, slightly sweet flavor adding depth.
- 1 teaspoon chili powder: Adds warmth and subtle heat to the filling.
- 1 teaspoon smoked paprika: Infuses a smoky undertone perfect for the relleno.
- 1 teaspoon cumin: A classic spice giving earthiness to the mix.
- 1/2 teaspoon chipotle chile powder: Brings a smokier, spicier kick.
- Salt and pepper: Essential seasonings to balance and enhance all the flavors.
- 20 flour tortillas (taco size): Soft and pliable, ideal for rolling without cracking.
- 3 cups salsa verde: Tangy, vibrant sauce that adds freshness and moistness.
- 8 ounces cream cheese, at room temperature: Creates the creamy base that makes these enchiladas truly decadent.
- 1/3 cup whole milk: Thins out the cream cheese for a silky sauce consistency.
- 1 cup shredded white cheddar or pepper jack cheese: Adds a sharp or spicy finish on top.
- Fresh chopped cilantro: For a bright, herbaceous finishing touch.
- Limes/lime juice: Adds zesty acidity that cuts through the richness.
- Avocado: Optional creamy garnish that adds cooling contrast.
How to Make Creamy White Chicken Poblano Enchiladas Recipe
Step 1: Prepare and Mix the Filling
Begin by preheating your oven to 400°F so it’s ready when you are. While it warms, take your shredded chicken, chopped poblano peppers (I recommend charring them first for a smoky, slightly sweet flavor), and combine them with 1 cup of Monterey Jack cheese, chili powder, smoked paprika, cumin, chipotle powder, and a pinch of salt and pepper. Stir thoroughly to blend all those fantastic flavors into a cohesive filling that bursts with savory, smoky goodness in every bite.
Step 2: Assemble Your Enchiladas
Take a 9-by-13-inch baking dish and spread half a cup of salsa verde on the bottom—this layer acts as a delicious base to keep everything moist and add extra tang. Next, spoon the chicken mixture onto each flour tortilla, roll tightly, and place them seam-side down in the prepared dish. This ensures your enchiladas hold their shape while baking, locking in all the flavorful filling.
Step 3: Make the Creamy Sauce and Layer Cheese
Next, soften the cream cheese so it’s easy to stir. Combine it with the remaining salsa verde and whole milk until smooth and creamy—this sauce is what truly sets this version apart, lending a luscious richness that coats every bite. Pour this sauce generously over the rolled enchiladas, making sure they are completely covered to bake into perfect, gooey goodness. Finally, sprinkle the remaining shredded Monterey Jack and the shredded white cheddar or pepper jack cheese on top for a bubbly, golden finish.
Step 4: Bake to Perfection
Bake your assembled enchiladas in the preheated oven for 15 to 20 minutes, allowing the cheese to melt and bubble with golden spots and the sauce to thicken slightly. Once done, take them out and let them rest just a moment before adding fresh garnishes—this pause heightens the flavors and allows easier serving.
How to Serve Creamy White Chicken Poblano Enchiladas Recipe
Garnishes
To elevate your creamy white chicken poblano enchiladas, I love topping them off with freshly chopped cilantro for a bright, herbal note along with a squeeze of lime juice that cuts through the richness perfectly. Adding slices or cubes of creamy avocado adds another layer of texture and indulgence, making the dish feel even more special.
Side Dishes
Serve these enchiladas alongside a crisp green salad tossed with a tangy lime vinaigrette or some Mexican street corn (elote) to complement the smoky, creamy flavors. A simple side of Spanish rice or black beans also works beautifully, rounding out the meal with heartiness and a pop of color.
Creative Ways to Present
If you’re serving guests or want to impress, try plating these enchiladas with avocado mousse or a drizzle of extra salsa verde around the edges. You can also individualize servings by baking the enchiladas in smaller ramekins or muffin tins for fun, personal portions that look charming and keep things tidy.
Make Ahead and Storage
Storing Leftovers
Leftover creamy white chicken poblano enchiladas store wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so you might find the next day’s serving even better. Just be sure to keep the garnishes separate and fresh for best texture.
Freezing
You can freeze these enchiladas either before or after baking. Assemble them in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and then bake until heated through and bubbly.
Reheating
To reheat, bake leftovers in the oven at 350°F for about 15 minutes or until warmed through. Avoid microwaving when possible to keep the tortillas from becoming soggy. Adding a sprinkle of fresh cheese and reheating until melted keeps the dish creamy and delicious.
FAQs
Can I use canned green chilies instead of fresh poblanos?
While canned green chilies are convenient and add mild flavor, fresh poblano peppers bring a smoky depth and texture that’s essential to the authentic experience of this dish. If you’re short on time, canned is okay, but for the best Creamy White Chicken Poblano Enchiladas Recipe, fresh poblanos charred at home are unbeatable.
Is this recipe spicy?
This recipe has a gentle heat level thanks to the blend of chili powder, smoked paprika, and chipotle powder. It’s smoky and warming rather than fiery, but you can easily adjust the spice amounts up or down depending on your preference.
Can I make this recipe vegetarian?
Absolutely! You can substitute the shredded chicken with cooked beans, roasted vegetables, or even a plant-based protein alternative. Just keep the creamy sauce and spices for that signature flavor that makes this recipe so special.
What cheese works best for melting?
Monterey Jack is ideal thanks to its creamy melt, and pairing it with white cheddar or pepper jack on top adds a punch of flavor and a lovely golden crust. Avoid cheeses that don’t melt well, like harder aged varieties for this recipe.
Can I prepare this dish ahead of time for a party?
Definitely! This Creamy White Chicken Poblano Enchiladas Recipe is perfect for making a few hours or even a day ahead. Assemble everything, cover, and refrigerate until you’re ready to bake. The flavors meld beautifully, and baking right before serving ensures a fresh, hot dish.
Final Thoughts
This Creamy White Chicken Poblano Enchiladas Recipe is a heartfelt crowd-pleaser that blends smoky heat, rich creaminess, and fresh brightness in every bite. Whether you’re looking to impress at a family dinner or just treat yourself to a delicious homemade meal, this recipe is destined to become a favorite in your kitchen. Grab those ingredients, and dive in—you’re going to love how effortlessly wonderful these enchiladas turn out!
Print
Creamy White Chicken Poblano Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These creamy white chicken poblano enchiladas combine tender shredded chicken with smoky charred poblano peppers, spices, and a luscious creamy salsa verde sauce. Wrapped in soft flour tortillas and topped with melted Monterey Jack and cheddar cheeses, this comforting Mexican-inspired casserole is baked until bubbly and garnished with fresh cilantro, lime juice, and creamy avocado slices for a vibrant finish. Perfect for a satisfying weeknight dinner or festive gathering.
Ingredients
Filling
- 2 cups shredded chicken
- 2 cups shredded Monterey Jack cheese
- 2 poblano peppers, chopped (charred then chopped)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chile powder
- Salt and pepper, to taste
- 20 flour tortillas (taco size)
Sauce and Topping
- 3 cups salsa verde
- 8 ounces cream cheese, at room temperature
- 1/3 cup whole milk
- 1 cup shredded white cheddar or pepper jack cheese
- Fresh chopped cilantro, for garnish
- Limes or lime juice, for garnish
- Avocado slices, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the enchiladas.
- Prepare Filling: In a large mixing bowl, combine shredded chicken, chopped charred poblano peppers, 1 cup Monterey Jack cheese, chili powder, smoked paprika, cumin, chipotle chile powder, salt, and pepper. Mix thoroughly to evenly distribute the spices and peppers throughout the chicken.
- Assemble Enchiladas: Spread 1/2 cup of salsa verde evenly on the bottom of a 9×13-inch baking dish. Take each flour tortilla, place a generous amount of the chicken mixture inside, then roll it up tightly. Arrange each rolled tortilla seam-side down in the baking dish, packing them snugly in rows.
- Prepare Sauce: Soften the cream cheese by stirring it until smooth, then blend it together with the remaining salsa verde and whole milk to create a creamy sauce. Pour this sauce evenly over the arranged enchiladas in the baking dish.
- Add Cheese Topping: Sprinkle the remaining shredded Monterey Jack cheese and 1 cup of shredded white cheddar or pepper jack cheese evenly over the sauce-covered enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with fresh chopped cilantro, a squeeze of lime juice, and flaky sea salt. Serve warm with avocado slices on the side.
Notes
- Char the poblano peppers by roasting them over an open flame or under a broiler until the skin is blistered, then peel off the skin for the best flavor.
- If you prefer a milder sauce, reduce or omit the chipotle chile powder.
- Use fresh salsa verde for a brighter flavor; canned works as well in a pinch.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a gluten-free version, substitute flour tortillas with corn tortillas if desired, though flour tortillas provide a softer texture here.
