Here’s an updated recipe Creamy Chicken Enchiladas with Poblano Sauce (AKA White Chicken Enchiladas) a cozy, comforting meal that is full of delicious flavor! Feel free to swap out roasted cauliflower for the chicken. Vegetarian adaptable! (updated recipe)
How to roast Peppers!
- On the Stovetop: If you have a gas stovetop, place directly over a medium-low flame, turning often, for about 5 minutes until blistered and blackened. The easiest, fastest way.
- Broiled In the oven:… turning until they blister, about 10- 15 minutes. If you don’t have a broil setting, you can still roast in a very hot oven, but it will take a little longer for the skins to blister.
If making this with chicken, use leftover rotisserie chicken, baked chicken breast, or even this chicken carnitas recipe.
For this recipe, I used 8-inch tortillas that were half corn/half flour.
Roll them up and place seam side down in a greased 9×13 baking dish, coated with 2/3 cup creamy poblano sauce.
I usually can fit 6-7 enchiladas, but if you make them very tight, you can fit 8.
Creamy Chicken Enchiladas with Poblano Sauce (or Cauliflower)
Creamy Chicken Enchiladas (AKA White Chicken Enchiladas) with Creamy Poblano Sauce! Vegetarian adaptable- sub roasted cauliflower for the chicken! See notes.
- Prep Time: 35 mins
- Cook Time: 30 mins
- Total Time: 1 hour 30 mins
- Yield: 8 enchiladas 1x
- Category: Main, vegetarian
- Method: Baked
- Cuisine: Mexican, vegetarian option
Ingredients
Filling ingredients:
- 3 cups cooked shredded chicken – see notes ( or sub 3 cups roasted cauliflower – see notes)
- 1–2 cups corn – fresh or frozen, or sub spinach, sauted bell pepper, mushroom or onion
- 1 tsp coriander
- 1 tsp cumin
- 2 tablespoons fresh cilantro, chopped
- 2 scallions, sliced
- salt and pepper to taste
- 1 tablespoon lime zest
Poblano Sauce Ingredients:
- 1 fresh poblano chili roasted, peeled and finely chopped (use half) or sub 4-ounce can green chilies (use half)
- 2 tablespoons butter
- 1 shallot, chopped (or half an onion, finely diced)
- 2 tablespoons flour
- 1 1/4 cups chicken broth or stock (or veggie broth)
- 3/4 cups Sour Cream
- 1 teaspoon ground coriander
- 1/2 teaspoon salt and pepper
Enchilada Ingredients:
- 6–8 x 8-inch tortillas (flour, corn, or a blend- my preference)
- 1 1/2 cups queso fresco cheese, or shredded mozzerella cheese
Instructions
- Preheat oven to 400F
- Make the Filling: Prepare chicken (or cauliflower) see notes, and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.
- Roast the poblano (or use canned green chilies) directly over a gas flame (or on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blackened and blistered. Place in a bowl, cover with a kitchen towel and let cool. Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. Dice finely. (If pressed for time, you can skip this step entirely by substituting 1 small can of green chiles)
- Make the sauce: In a medium pot, over medium heat melt 2 T butter and saute shallot until golden and fragrant, about 3-4 minutes. Add 2 T flour, and toast, stirring 2-3 minutes on med-low heat. Whisk in 1 1/4 cups chicken broth. Stir in Sour cream, whisk until smooth. If using canned chilies, add 1/2 the can now, along with coriander, salt and pepper. Save the remaining chilies and add to the filling. Alternatively, if using the poblano, add a cautious 1/3 of the diced poblanos to start, tasting for heat. (Most are mild, but some, very occasionally are hot!) Then, according to your heat tolerance, add the remaining poblanos to taste. Season sauce with salt and pepper to taste. Add some to the filling if you want.
- Assemble: Grease one 9 x 13-inch pan. Place 2/3 cup Poblano Cream Sauce in the bottom of the baking dish, just enough to lightly coat the bottom. If your tortillas are not soft and pliable, which is often the case with 100 % corn tortillas, place them them in a microwave, covered for a few seconds, or spread on a sheet pan and place in a warm oven for a few minutes, or lightly toast over a gas flame on the stovetop, or quickly pan-sear. Divide the filling evenly between the tortillas. Add 2-3 tablespoons cheese, roll up and place, seam-side down in the pan on top of the sauce. Pour remaining sauce over top. Feel free to add more cheese if you like.
- Cover with foil, place in a 400 F for 20-25 minutes. Remove foil.
- Bake for an additional 10-15 minutes, or until golden and bubbly.
- Garnish with fresh cilantro and scallions.
Notes
Use leftover rotisserie chicken, or make this simple baked chicken and shred, or this Chicken Carnitas recipe.
If subbing cauliflower, chop one head cauliflower into small pieces, toss with olive oil and season with salt and pepper and roast in a 425 F oven until tender, and slightly crispy. Season like you would the chicken ( with the cumin and coriander).
If making ahead, either bake and reheat, or assemble ahead, leaving the sauce off the top until baking time.
Cotija cheese, a Mexican style cheese is much saltier than queso fresco, so make sure to use queso fresco, not cotija….the packages look similar, but there is a big difference.
Nutrition
- Calories: 375
Keywords: Creamy chicken enchiladas, white chicken enchiladas, chicken enchiladas with green chilies, cauliflower enchiladas
I made this with two poblanos and put them both in with the sauce mixture, then I put the sauce mixture in a blender. So creamy and delish! We also had some leftover pulled pork and used pork in the enchiladas. They were delish!
Awesome!