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
Scale
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.
