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 1x
- 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
Just made these for lunch…used cauliflower and spinach. They turned out perfect and looked just like yours…yeah! We felt they still needed some hot sauce or salsa…but loved them. You’re really improving my cooking and I truly appreciate that. Also, I love all your personal comments and glimpses into your world. I consider you part of my world now and look forward to your emails.
thanks, Inanna! Appreciate this!
woweee that poblano sauce is *chefs kiss*… my husband ate four of these and immediately wanted me to make a second batch because he loved them so much! another winner, thank you sylvia.
Thanks Nicole! Glad you both liked it!
So delicious and quick….love the sauce-used greek yogurt and it worked great…used pulled pork from previous dinner, sweet potato, corn and goat cheese. Thank you for the good base recipe…saved me tonight:)
Yes! love the improvising Melissa!
I did this recipe and we all loved it. I discovered your blog through my daughter and have tried a few so far and we are just in love with everything we tried. We are trying to eat less meat/poultry and i feel I will be able to slowly transition to more of a plant base diet.
Love it Christine! So happy you are enjoying the blog!
I made this with canned green chilies and it is delicious. The sauce is rich and the chicken mixture is perfect. I used WW flour tortillas and they didn’t hold up to well, but delicious nonetheless. Everything I have made from Sylvia is excellent, we’ll balanced and very flavorful
Thanks Sharon!
We love this recipe. We are dairy-free by necessity and I have found that Kite Hill brand almond milk cream cheese (we like the chive flavor) works well for a replacement on the sour cream. It’s nice and thick, unlike many vegan sour cream options.
I will have to try that! Thanks for the tip Adrianne!
I made this recipe as a test. EVERY recipe I’ve tried of your becomes an instant HIT in our house! I really don’t like enchiladas so I decided to try making yours as a “test”.
WELL, this recipe is AMAZING. My family LOVES the enchiladas and I have a new favourite! Thank you for your tried and tested recipes. It’s saves me so much time!
Awwwww thanks so much Tamara, I’m so glad these won you over!
Incredible! The whole family loved it and kept on eating even though we weren’t hungry anymore. It’s THAT good! I followed the vegetarian version: used cauliflower, added black beans, fresh corn. I subbed green chiles for the poblano peppers; yogurt for creme fraiche as well. Thanks for this AMAZING recipe that will now enter our regular rotation.
Thanks so much Zoe! Glad you all enjoyed!
This recipe is a keeper! I used cauliflower, spinach, roasted sweet potatoes, and roasted corn. Served them with extra cilantro and a squeeze of lime. I’m looking forward to the leftovers!
Glad you enjoyed Lea!
Super indeed I don’t like it but love it sooooo much
Regards Roy
Such a delicious recipe!! Everyone absolutely loves them each time I make them!
how long do you roast the cauliflower for?
Until for tender, 20-25 mintues.
Does this recipe freeze well? If you assemble with the sauce and freeze, then defrost later and cook?
Hi Michelle, I have not tried freezing this, but my guess is that it would freeze ok?
This was easily my favorite recipe of 2020. The roasted poblanos take this dish to the next level. The creamy white sauce is so easy to make and extra flavorful. I had to trade out the flour for gluten-free flour, but it worked great.
I made this for my Christmas Dinner and it was so delicious! Thank you so much Sylvia!
I made these with the cauliflower and they are delicious. The sauce is to die for.
Ooh, these were delicious! Another great recipe from your blog – I’ve made so many and they’ve all been fantastic. I cooked up some veggies and mixed them with black beans and cheese and rolled all that up in tortillas. The sauce is out of this world – I used diced green chiles and pickled jalapeños since I didn’t have a poblano on hand. So good- a keeper for sure!
This recipe is amazing!! First recipe I’ve tried from this site and it’s instantly in the rotation! Our toddler loved it as well! I was planning to use a chicken/cauli mix, but ended up having enough chicken. We are trying to eat less meat, so next time I will definitely do the mix. We baked the chicken using the recipe she has linked with the Mexican spices and made with her cilantro lime rice. All so good!
What side do you recommend with this dish? Can you provide the recipes for sides as well?
I added some to the bottom of the post. 🙂
Made the cauliflower version. Added corn, spinach, mushrooms and red pepper. Forgot to put the cheese inside the enchiladas but it was still delicious. My husband and I ,both, loved them. Will make again.
I am in the process of making this & everything tastes great so far so I’m confident that once it is all done it will be fantastic. I’m wondering if you can clarify the sauce recipe in regards to the 1 1/4c broth. The instructions state to add 1/4c. but does not address the remainder 1 c. I’m assuming that it should read, add 1/4c at a time, stirring until thick between each 1/4 c. Then add the sour cream (I’m using greek yogurt). My sauce is pretty runny before baking, but when I added the remainder of the broth, after adding the sour cream, I realized that something wasn’t right because the sauce then became very runny.
So when I read the instructions, it reads to add 1 1/4 cups broth and 3/4 sour cream. It should be slightly runny and you should have about 2 cups sauce. Is that what you see?
I see it now…thanks!
So delicious!!! I didn’t have time to wrap and roll, so I made layers. Hope the enchilada police don’t read this! Thanks for another great recipe. So yummy!
Perfect, love it. Enchilada Pie, the best!
I just recently found your website and I am so glad! I fancy myself a home chef but as a working mom I always find myself looking for inspiration. This is the first recipe I’ve tried from your website and it is amazing! Everybody is happy! Thank you for your delicious, veg-based, adaptable recipes. You are so talented! I love how you provide countless ways to customize every recipe. It gets all the gears turning and also makes eating healthy an easy option. Where can I buy your cookbook?
thanks so much! No cookbook yet. 😉
Made the white enchiladas tonight for dinner and it was amazingly delicious.
Thanks you for making dinner so exciting . Cauliflower I love it.
Dude…. we tried your polenta lasagna last night with a pinot noir and felt like we were in Europe. Best lasagna I’ve ever had and there were no friggin noodles or meat in it!! Tonight I cooked your white “chicken” enchiladas but went the roasted cauliflower route as my doctor as asked me to reduce my intake of animal protein. You are blowing our minds over here, another out of the park home run!!! It came out PERFECT!!! The filling was so friggin delicious and the tortillas were perfectly crunchy on top. I used queso fresco for the filling and some spare shredded mozzarella on the top. So glad you warned about the poblano. Our family has sensitive stomachs so I tasted the poblano before i added it to the sauce, it was the hottest poblano in history! I minced up like a teaspoon of it for the sauce and discarded the rest. Best enchilidas I have EVER had restaurant or otherwise. Who are you? Angel? Wizard? What form of witchcraft is this? Where do we send donations? lol… THANK YOU SO MUCH for sharing!!!!!!!
LOL 😂 thanks for making me laugh tonight. So happy you are liking the recipes. Really appreciate your comments. I’m jealous of your “surfing Family”- I’ve been trying to learn here in Santa Barbara. At 52, it’s not easy. Wished I would have learned as a kid. 🙂 Anyways, thanks and Cheers.