These creamy Poblano Enchiladas can be made with chicken or roasted cauliflower (or both). Flavorful and tangy with a subtle, lovely heat, they are filled with corn, cilantro, lime zest, coriander and cumin and bathed in the most flavorful poblano sauce.
Poblano Enchiladas with CAULIFLOWER! | Video
How to roast Poblano 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.
How to make Roasted Poblano EnchiladaS
Step one: Make the creamy poblano sauce using roasted poblanos or canned chilies.
If making this with chicken, use leftover rotisserie chicken, baked chicken breast, shredded chicken, or even this chicken carnitas recipe.
For this recipe, I used 8-inch tortillas that were flour.
Roll them up and place seam side down in a greased 9×13 baking dish.
Cover with the remaining poblano sauce and the remaining cheese.
What to serve with Poblano Enchiladas:
- Mexican Slaw with Cilantro and Lime
- Mexican Pinto Beans
- Cilantro Lime Rice
- Refried Beans! | Instant Pot or Stove Top
- Guacamole
- Fermented Hot Sauce!
Creamy Poblano Enchiladas
- Prep Time: 35 mins
- Cook Time: 30 mins
- Total Time: 1 hour 30 mins
- Yield: 8 enchiladas
- Category: Main, vegetarian
- Method: Baked
- Cuisine: Mexican,
- Diet: Vegetarian
Description
Ingredients
Filling ingredients:
- 3 cups cooked shredded chicken – see notes (or sub 3 cups roasted cauliflower – see notes)
- 1 cup corn – fresh or frozen, or sub spinach, sauteed bell pepper, sautéed 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 large fresh poblano chili roasted, peeled and finely chopped (use half) or sub-4-ounce can green chilies (use half)
- 2 tablespoons olive oil or 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 cup Sour Cream
- 1 teaspoon ground coriander
- 1/2 teaspoon salt and pepper
Enchilada Ingredients:
- 8 x 8-inch flour tortillas
- 2 1/2 cups queso fresco cheese or shredded mozzarella cheese
Instructions
- Make the Filling: Prepare chicken (or cauliflower/spinach) 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 on the stove or grill (or place 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-don’t use jalapeños)
- Make the Poblano Sauce: In a medium pot, over medium heat oil or butter, and saute shallot until golden and fragrant, about 3-4 minutes. Add the flour, and toast, stirring 2 minutes on med-low heat. Whisk in the broth a little at a time, bring to a simmer, and once thickened turn off the heat. Let cool 5 minutes. Stir in the sour cream, and whisk until smooth. If using canned chilies, add ½ of 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.
- Preheat oven to 350F. Warm the tortillas to make them pliable (over a gas flame on the stovetop, in the microwave covered for a few seconds, or warmed in the oven) and wrap in a kitchen towel.
- Assemble: Grease a 9 x 13-inch pan. Create an assembly line with warm tortillas, filling, cheese and sauce. Add 3 tablespoons of cheese to the center of each tortilla, 2 tablespoons of sauce, and 1/2 cup of filling and roll them up. Place them seam-side down in the pan. Pour the remaining sauce over top and sprinkle with the remaining cheese.
- Place in 350 F oven for 20-25 minutes, uncovered until golden and edges are crispy.
- 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/spinach: Preheat oven to 425 F. Chop one head of cauliflower into very small bite-size pieces, toss with olive oil to coat, and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon cumin, 1 teaspoon coriander and toss to coat well. Roast on a parchment-lined sheet pan until tender, and edges are slightly crispy. Wilt Spinach: Heat a little olive oil in a skillet, saute 1/2 cup diced onion until tender, add 2-3 handfuls of baby spinach and stir or toss until spinach is just barely wilted. Season with salt and pepper. Combine the cauliflower and spinach in a bowl, mix in cilantro, scallions and lime zest. Add corn if you like, and taste for salt and pepper, adjusting. Use this to stuff the enchiladas.
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
- Serving Size: one enchilada - chicken and cheese
- Calories: 309
- Sugar: 2.7 g
- Sodium: 1591 mg
- Fat: 9.4 g
- Saturated Fat: 4.1 g
- Carbohydrates: 33.8 g
- Fiber: 1.8 g
- Protein: 22.9 g
- Cholesterol: 35.6 mg
Can’t wait to try this recipe tonight! Looks awesome. Will be making 1/2 with chicken and 1/2 with cauliflower for our mixed vegetarian house.
Quick question – is the 375 calorie count per enchilada or something like per 2 enchilada serving?
Thanks in advance!
I updated the calorie count. It is per enchilada. 🙂
Delicious but my enchiladas sauce was runny, even after cooking – made the tortillas soggy. Any suggestions to thicken it?
Perhaps extend uncovered baking time?
Just made this tonight! The creamy poblano sauce was excellent! I went with the cauliflower filling and it did just the trick. I might spice it up a little more next time, I wonder why some poblanos are spicier than others?
Thanks, glad it worked for you! 🙌 Yes, not sure why but every once in a while you get some hot ones. 🙂
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!
This recipe is just delish!!!! The prep is little long, but oh so worth it!!!
Thanks!
I used cauliflower in place of chicken and it was delicious!
Is there any way to get the recipe for the poblano cream sauce that was previously published on this page? I know this is an updated recipe but I loved the previous recipe for the sauce and now cannot find it.
Yes! I was looking for the old one too where you brown them without the sauce first and then put it on top so they’re crispy. I make this for a friend’s bday and she’s going to be sad not to have them this year!! Thanks for all your wonderful recipes!
Really fresh tasting dish with a heavenly creamy sauce and a hint of zingy citrus. It was not spicy at all in my opinion with one whole roasted poblano – might go for two next time. Thanks for this excellent recipe!
Exactly the sort of warming, soul-soothing comfort food I was looking for. The suggestion of half flour and half corn meal tortillas was a good one. I had leftover stuffing and sauce so the next day I made a brunch omelette with the former and baked some cod in the later. It was was so delicious! Thank you!
Thanks so much Laura! Glad you enjoyed this!
This was delicious! I added extra poblano and cooked up some chicken breasts- great enchilada recipe. One question- does the sauce go on the bottom and the top of the enchiladas, or just the bottom? I spooned it over the enchiladas and sprinkled cheese on top. Everyone loved it. Love your recipes and blog.
Top and bottom!
Made this last night. I had roasted a whole chicken a few days ago and had a bunch leftover so was looking for a good way to use up the meat. This recipe is super yummy and quite easy to do. I’m looking forward to making this again, only next time I want to make it vegetarian – thanks for that option! Love the sauce! And, now we have some terrific leftovers for lunch or another dinner! Thanks for this great recipe.
This was so good! I used chicken (cuz I had some leftover from a whole chicken) and included mushrooms, onions, and spinach. It was so good! My husband says to put it into the “rotation” – which cracks me up. Anyway, I loved it. So yummy!! Thank you!! I want to try to do this with the califlower instead of chicken, as I want to eat more plant based foods!!!
Hi Sylvia, I’m having a large house concert (60 people) and was debating making this as the meal for everyone. Do you think I could do this as an enchilada pie/casserole and just layer the filling and tortillas instead of rolling them all? I’m trying to save as much time as possible and keep it simple. I LOVE your recipes and use them for every dinner party I have. Everyone always raves over the food! Thank you 🙂
That should work fine!
Made these tonight, followed the recipe, didn’t change anything, DELICIOUS!! The corn was great in these. Loved them, thank you!
Thanks, Marilyn!
So yummy. Made the Cauliflower version, with spinach, corn, mushrooms, red pepper and onions. The meat lovers thought they were great! Thanks!
Awesome- I agree the veggie version is so good! I like your additions!
This was really delicious! I’m going to add this to our rotation. We did one pan of cauliflower and one pan of chicken and they cake out perfect. Thanks for sharing this.
Awesome Michelle- I’m so glad you tried both! Did you prefer one over the other?
I made the cauliflower version (and canned green chilies) and it was sooo good! I used 1/2 head of cauliflower, Goya canned black beans, and corn. The sauce on top is great and adds lots of flavor! Next time I will probably skip the cheese on the inside of the enchiladas and used a green salsa instead because there is plenty of cheese on top, I dont think you need more cheese on the inside. It kind of gets lost amongst all of the other flavors anyway. I will definitely make this again!
Ashely Thanks for sharing your notes- very useful to other readers! Helpful!
Delicious. Made using cauliflower for a nice vegetarian meal that we’ll definately repeat. The way I made it was a bit labor intensive so next time I’d make some of the recommended shortcuts – canned poblanos in place of fresh, frozen corn in place of cutting from the cob, preshredded cheese….
thanks! Glad you enjoyed it with the cauliflower! Yes, there are some shortcuts to make this faster and easier. 🙂
Made the plant based version of this tonight- it was sooooo good. A++ for fantastic flavor!
Great to hear!
Made these for our book club and everyone one raved. Made them with a combo of both the cauliflower and the chicken! Used canned green chilies and the sauce was absolutely delicious!
made these with different peppers (no poblanos in Egypt) and they were still exceptional! thank you
So glad you enjoyed them!
Great Dish, my husband enjoyed this dish. It’s a Keeper
Oh good!
We love this recipe! The sauce is seriously so good….I could almost drink it haha 🙂
Hahaha! I’m so glad you liked it!
The Roasted Poblano Enchiladas are delicious…satisfying but not too filling, and full of flavor. I made mine with chicken thighs from the Instant Pot (which I learned from other recipes on this site, and now I can’t go back to using chicken breast because it’s so tasty). Thank you for another great recipe, Sylvia!
I’ve made this several times and it’s a knockout. Everyone loves them.
Paul- Yay thanks for the feedback. Im so happy you and your family is enjoying them!!!