Ingredients
Scale
- 4 large poblano peppers
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (adjust to your heat preference)
- 1 cup sour cream or Mexican crema (substitute Greek yogurt for a lighter option)
- 1 cup chicken broth
- 12 corn tortillas (6-inch size)
- Fresh cilantro for garnish
- Salt and freshly ground black pepper to taste
- Optional: lime wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with a light coat of olive oil or cooking spray to prevent sticking.
- Start by roasting the poblano peppers. Place them directly on a gas burner or under the broiler, turning occasionally until the skin is blackened and blistered all over—about 5-7 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
- Once cooled, peel the skin off the poblanos, remove the seeds and stems, and roughly chop. Mama Lou always said, “Don’t rush the peeling—charred bits add the best flavor!”
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the chopped poblanos, cumin, smoked paprika, chili powder, and a pinch of salt. Cook for 3-4 minutes to let the spices bloom.
- Pour in the chicken broth and sour cream, stirring to combine into a creamy sauce. Simmer gently until slightly thickened, about 5 minutes. Taste and adjust seasoning with salt and pepper.
- Remove from heat and stir in half of the shredded cheese and the shredded chicken. This filling is where the magic happens—creamy, cheesy, and full of smoky poblano flavor.
- Warm the tortillas in a dry skillet or wrapped in a damp towel to make them pliable. I learned this trick from Ouma—warm tortillas are easier to roll and don’t crack.
- Fill each tortilla with about 1/4 cup of the chicken and poblano filling. Roll tightly and place seam side down in the prepared baking dish.
- Pour the remaining creamy poblano sauce evenly over the enchiladas, then sprinkle the remaining cheese on top for that golden, bubbly finish.
- Bake uncovered for 20-25 minutes until the cheese is melted and slightly browned. The kitchen will smell irresistible—just like Mama Lou’s.
- Garnish with fresh cilantro and serve with lime wedges if desired. These enchiladas are best enjoyed hot, with a fresh squeeze of lime to brighten the rich flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
