Enchiladas Poblano: Creamy Roasted Pepper Recipe

Enchiladas poblanas are corn tortillas filled with tender chicken, covered in a creamy sauce made from roasted poblano peppers, and baked with melted cheese. This Mexican-style version balances the peppers’ earthy flavor with a mild, silky sauce; recipes vary, and you can make it with cheese or vegetables instead of chicken.

Ingredients

4 large poblano peppers (about 600 g)
1 tablespoon (15 ml) neutral oil, divided
1 pound (450 g) boneless, skinless chicken breasts
4 cups (950 ml) low-sodium chicken broth, divided
1 small white onion (about 150 g), half finely chopped and half cut into chunks
2 garlic cloves (about 6 g), peeled
1/2 cup (120 ml) Mexican crema or sour cream
1/2 cup (120 ml) whole milk
1/2 cup (15 g) loosely packed fresh cilantro leaves and tender stems, plus more for serving if desired
1 teaspoon (5 g) fine salt, plus more to taste
1/4 teaspoon (0.5 g) ground black pepper
8 corn tortillas (about 200 g total)
6 ounces (170 g) Oaxaca cheese, shredded, or low-moisture mozzarella
1/4 cup (25 g) crumbled queso fresco, for serving (optional)
1/2 lime (about 30 g), cut into wedges for serving (optional)

Instructions

Get set up. Heat the oven to 425°F (220°C). Wash and dry the poblanos, then rub them with about 1 teaspoon of the oil. Measure the broth and dairy, chop the onion, and shred the Oaxaca cheese if it is not already shredded. Keep the chicken refrigerated until you are ready to poach it. Set a timer for the pepper roasting and have a heatproof bowl and plate ready.
Roast and steam the poblanos. Arrange the peppers on a rimmed baking sheet and roast for about 20 minutes, turning once halfway through, until blistered and softened in spots. Transfer them to the bowl and cover it with a plate or lid. Let them steam for 10 minutes; this loosens the skins. When cool enough to handle, rub off most of the skin with your fingers or a paper towel. Remove the stems, seeds, and pale ribs. A few bits of skin are fine, and rinsing the peppers is unnecessary because it washes away flavor.
Poach the chicken. While the peppers steam, bring 3 cups (710 ml) of broth and the chopped onion to a gentle simmer in a saucepan. Add the chicken breasts, cover, and keep the liquid at a low simmer for 18 minutes, turning the breasts once if they are not fully submerged. Check the thickest part of each breast with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If needed, continue simmering and check again. Transfer the chicken to a plate, rest it for 5 minutes, then shred it with two forks. Keep 1/2 cup (120 ml) of the poaching broth for the sauce.
Blend the poblano sauce. Put the peeled poblanos in a blender with the remaining 1 cup (240 ml) broth, the reserved 1/2 cup (120 ml) poaching broth, onion chunks, garlic, crema, milk, cilantro, salt, and black pepper. Blend until smooth, pausing to scrape down the sides if needed. Hot liquid can expand in a blender, so let the broth cool briefly, do not fill the blender more than halfway, and hold the lid in place with a folded towel. Blend in batches if your blender is small.
Season and warm the sauce. Pour the blended mixture into a saucepan and warm it over medium-low heat for about 4 minutes, stirring often. Do not let it boil hard, which can make a dairy-based sauce look grainy. Taste and add salt if needed. The sauce should be loose enough to coat a spoon; stir in a splash of broth or milk if it is thicker than you like. Turn off the heat while you prepare the tortillas.
Soften and fill the tortillas. Warm a dry skillet over medium heat. Heat each tortilla for about 15 to 20 seconds per side, just until pliable, and stack them under a clean towel so they do not dry out. Toss the shredded chicken with about 1/2 cup (120 ml) of the poblano sauce and half of the Oaxaca cheese. Spoon roughly 1/4 cup (60 ml) of filling down the center of each tortilla, roll it snugly, and place it seam-side down in a lightly oiled 9-by-13-inch (23-by-33-cm) baking dish.
Sauce and bake. Pour the remaining sauce evenly over the rolled tortillas, making sure the ends are covered so they do not turn dry. Sprinkle the remaining Oaxaca cheese over the top. Bake at 425°F (220°C) for 18 minutes, until the sauce is bubbling around the edges and the cheese has melted. Let the dish stand for 5 minutes before serving; this brief rest helps the enchiladas hold together when lifted.
Finish and serve. Scatter over queso fresco and extra cilantro, if using, and offer lime wedges at the table. Spoon a little of the sauce from the baking dish over each portion. Serve while hot, taking care when handling the dish because the sauce will be very hot.

Tips

Choose peppers with plenty of flesh. Large, firm poblanos are easier to roast and peel than small, wrinkled ones. Poblano heat varies from pepper to pepper, so taste a small piece before blending if you want to gauge the heat. For a milder sauce, remove all the seeds and ribs; for more warmth, blend in a small piece of a roasted rib or add a pinch of cayenne.
Keep the tortillas flexible. Corn tortillas crack when they are cold or dry. Warm them just until bendable, then keep them covered as you fill the rest. If one splits, overlap it slightly with another tortilla or use it anyway with the split side facing down; the sauce and cheese will help it stay in place.
Adjust the sauce gently. Crema gives the sauce a pleasantly tangy, pourable texture. Sour cream is an accessible substitute, though it is thicker and tangier; thin it with broth or milk a tablespoon at a time. Avoid boiling the finished sauce, and season only after blending because broth and cheese can both contribute salt.
Make the work easier without sacrificing texture. Roast and peel the peppers a day ahead, then refrigerate them in a covered container. You can also poach and shred the chicken in advance. For a shortcut, use plain cooked chicken, but keep the sauce’s broth amount the same and season the filling to taste before rolling.

Serving Suggestions

Serve two enchiladas per person with a simple side that can catch the poblano sauce. Mexican rice, cilantro-lime rice, or warm black beans all work well; a crisp cabbage slaw or leafy salad adds freshness and crunch. If the meal needs another vegetable, try sautéed zucchini, corn, or a small salad of sliced radishes and lettuce.

Set out lime wedges, extra cilantro, and queso fresco so everyone can finish their plate as they like. The dish is rich and creamy, so a sharp squeeze of lime or a crunchy garnish is especially welcome. Warm corn tortillas are optional, since the enchiladas are already filling, but they are useful for scooping up any sauce left on the plate.

Variations

Cheese enchiladas: Omit the chicken and fill each tortilla with about 1 ounce (28 g) of Oaxaca cheese. For extra substance, add a spoonful of cooked black beans or sautéed mushrooms. The dish will still be satisfying, and the filling can be prepared while the peppers roast.

Vegetable version: Replace the chicken with 2 cups (300 g) of sautéed mushrooms, zucchini, or a mixture of vegetables. Cook them until tender and not watery before rolling, so excess moisture does not make the tortillas fall apart. Use vegetable broth in the sauce to keep the whole dish meat-free.

More traditional flavor choices: Oaxaca cheese melts into soft strands, but it may not be easy to find. Low-moisture mozzarella is a practical substitute with a similar mild melt, while Monterey Jack is easy to shred but tastes a little sharper. Mexican crema is also not available everywhere; sour cream thinned with milk is a useful substitute, although the sauce will taste tangier.

Make it spicier or lighter: Add one roasted jalapeño to the blender for more heat, or use only three poblanos and add an extra 1/2 cup (120 ml) broth for a thinner, less pepper-forward sauce. For a lighter texture, replace half the crema with additional milk. The sauce will be less rich, so taste it carefully and adjust the salt and lime at the end.

Storage and Reheating

Refrigerate leftover enchiladas within 2 hours of cooking, in a covered shallow container or tightly covered baking dish. They keep for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the tortillas will soften as they absorb it; both are normal. Store extra toppings such as cilantro and queso fresco separately so they stay fresh.

For the best texture, reheat individual portions in a covered microwave-safe dish, adding a spoonful of water or broth if the sauce looks dry. Heat until steaming throughout and to 165°F (74°C), the USDA FSIS safe temperature for leftovers. To reheat a larger portion, cover the baking dish with foil and warm it in a 350°F (175°C) oven until hot all the way through; check the center with a food thermometer and continue heating until it reaches 165°F (74°C). Uncover for the final few minutes if you want the cheese to look freshly melted.

You can freeze the enchiladas for up to 2 months, though the creamy sauce and tortillas may separate or soften slightly after thawing. Freeze cooled portions in a freezer-safe container, thaw overnight in the refrigerator, and reheat as described above. For a better texture, freeze the roasted peppers and cooked chicken separately, then blend the sauce and assemble the enchiladas closer to serving time.

Frequently Asked Questions

Are enchiladas poblanas spicy?
Poblanos are usually mild, but their heat can vary. Removing the seeds and ribs reduces the chance of a hotter sauce, while adding a roasted jalapeño makes it noticeably spicier. If you are serving people with different preferences, keep the base sauce mild and offer sliced jalapeño or hot sauce at the table.

Can I make the sauce without a blender?
A blender gives the sauce its smooth, even texture. If you do not have one, finely chop the peeled peppers, onion, garlic, and cilantro, then simmer them in the broth until soft. Mash the mixture thoroughly with a potato masher or fork, and stir in the crema and milk at the end. The result will be more rustic and textured, but still flavorful.

Can I assemble the enchiladas ahead?
Yes. Assemble them, cover the baking dish, and refrigerate for up to 24 hours before baking. If the dish is cold, allow a few extra minutes in the oven and check that the center is hot and bubbling before serving. You can also prepare the sauce and filling separately a day ahead; warming the sauce slightly makes it easier to spread when assembling.

Why did my corn tortillas crack?
They were likely too cold, dry, or heated for too long. Warm each tortilla briefly until pliable, then keep the stack covered with a towel. If they are especially delicate, warm them in a covered microwave-safe dish with a barely damp paper towel for about 30 seconds, then work with one at a time.

Can I use cooked chicken from the store?
Yes. Use about 3 cups (400 to 450 g) of shredded plain cooked chicken in place of the raw breasts. Skip the poaching step and use 1 1/2 cups (360 ml) broth in the sauce instead of reserving poaching liquid. Taste the filling before rolling, since prepared chicken can be saltier than freshly poached chicken.

What can I use instead of poblano peppers?
Roasted Anaheim peppers are a reasonable substitute and usually make a milder, slightly less earthy sauce. Green bell peppers provide color and body but little heat and a sweeter flavor, so add a small amount of jalapeño if you want the sauce to have more pepper warmth. The recipe’s defining roasted-poblano flavor will be different with either swap.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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