clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Chicken Enchiladas with Creamy Poblano Sauce- an easy, delicious comfort food meal. These creamy chicken enchiladas will not disappoint! #whitechickenenchiladas #chickenenchiladas #creamychickenenchiladas #enchiladas #comfortfood

Creamy Chicken Enchiladas with Poblano Sauce (or Cauliflower)

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • 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


Creamy Chicken Enchiladas (AKA White Chicken Enchiladas) with Creamy Poblano Sauce! Vegetarian adaptable! Sub roasted cauliflower for the chicken! See notes.



Filling ingredients:

  •  3 cups cooked shredded chicken – see notes (or sub 3 cups roasted cauliflower – see notes)
  • 12 cups corn – fresh or frozen, or sub spinach, sauteed 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 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:


  1. Preheat oven to 400F
  2. 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.
  3. 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)
  4. Make the sauce: In a medium pot, over medium heat 2 T oil or 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 broth. Stir in the sour cream, and 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.
  5. 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, lightly toast over a gas flame on the stovetop, or place 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 quickly pan-sear.  
  6. Assemble: Add 2-3 tablespoons cheese to the center of the tortilla add about 1/2-3/4 cup filling and roll them up. Place them seam-side down in the pan on top of the sauce. Pour remaining sauce over top.  Add more cheese if you like.
  7. Cover with foil, place in a 400 F oven  for 20-25 minutes.   Remove foil. Bake for an additional 10-15 minutes, or until golden and bubbly.
  8. Garnish with fresh cilantro and scallions.


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.


  • 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

Keywords: best chicken enchiladas, cauliflower enchiladas, Creamy chicken enchiladas, white chicken enchiladas, chicken enchiladas with green chilies, cauliflower enchiladas