Creamy Poblano Enchiladas Recipe
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.
How to Make the Best Creamy Poblano Enchiladas
These creamy poblano enchiladas are the perfect example of how simple ingredients can come together to create something truly special. The star of the dish is the homemade poblano cream sauce—silky, slightly tangy from the sour cream, and infused with that distinctive smoky-sweet flavor that only roasted poblanos can provide.
What makes this recipe so versatile is that it works beautifully with either shredded chicken or roasted cauliflower as the filling. The corn adds a pleasant sweetness, while the lime zest and fresh cilantro bring brightness that cuts through the richness of the sauce. The combination of cumin and coriander gives the filling warm, earthy depth that pairs perfectly with the creamy topping.
Whether you’re cooking for a weeknight dinner or entertaining guests, these enchiladas come together faster than you might expect. Roasting the poblano takes just a few minutes, the sauce comes together in one pot, and assembly is straightforward. The result is a restaurant-quality dish that’s comforting, flavorful, and guaranteed to become a family favorite.
Creamy Poblano Enchiladas
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.
Ingredients
Filling
Poblano Sauce
Assembly
Instructions
Prepare the Filling
- Prepare chicken (or cauliflower) and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.
Roast the Poblano
- Roast the poblano 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.
Make the Sauce
- In a medium pot over medium heat, add oil or butter and sauté shallot until golden and fragrant, about 3-4 minutes.
- Add the flour and toast, stirring for 2 minutes on medium-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. Add about 1/3 of the diced poblanos, tasting for heat, then add more according to your heat tolerance. Season with coriander, salt, and pepper to taste.
Assemble and Bake
- Preheat oven to 350°F.
- Warm the tortillas to make them pliable (over a gas flame, in the microwave covered for a few seconds, or warmed in the oven) and wrap in a kitchen towel.
- Grease a 9x13-inch pan and add ½ cup enchilada sauce to the bottom.
- Add 3 tablespoons of cheese to the center of each tortilla, 2 tablespoons of sauce, and ½ cup of filling. Roll them up and place seam-side down in the pan.
- Pour the remaining sauce over top and sprinkle with the remaining cheese.
- Bake uncovered for 20-25 minutes until golden and edges are crispy. For softer enchiladas, cover with foil for the first 15 minutes.
- Garnish with fresh cilantro and scallions before serving.
Notes
- For the chicken, use rotisserie chicken or poach chicken breasts in broth until cooked through, then shred.
- For a vegetarian version, use roasted cauliflower florets instead of chicken.
- If pressed for time, substitute a small can of green chilies for the fresh poblano.
- Most poblanos are mild, but occasionally you'll get a hot one—taste as you go when adding to the sauce.
