best chicken enchiladas

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

Creamy Chicken Enchiladas with Poblano Sauce (or Cauliflower)

chicken

corn – fresh

coriander

tsp cumin

fresh cilantro, chopped

scallions, sliced

salt and pepper

tablespoon lime zest

chili

olive oil

shallot, chopped (or half an onion, finely diced)

flour

chicken broth

Sour Cream

ground coriander

6-8 x 8-inch tortillas (flour, corn,

queso fresco cheese, mozzarella cheese

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 (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)

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.

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.  

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.

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.

Garnish with fresh cilantro and scallions.

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!

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!

I made these with the cauliflower and they are delicious. The sauce is to die for.

I made this for my Christmas Dinner and it was so delicious! Thank you so much Sylvia!

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.

Does this recipe freeze well? If you assemble with the sauce and freeze, then defrost later and cook?

Such a delicious recipe!! Everyone absolutely loves them each time I make them!

Super indeed I don't like it but love it sooooo much 
Regards Roy

https://content.jwplatform.com/videos/UW6cnLUa.mp4

Roasted Cauliflower Enchiladas with Creamy Poblano Sauce, a cozy, comforting vegetarian meal that is full of delicious flavor! Feel free to swap out the shredded chicken for the cauliflower! Video

Roasted Cauliflower Poblano Enchiladas!

The time indicators for this recipe assume you have already cooked, shredded chicken. I made my roast chicken and used some of the breast meat for these enchiladas. If you have frozen chicken breasts, you can also just throw them in the instant pot, or you can just purchase a rotisserie chicken. 

Chicken and Black Bean Enchiladas

(16 oz.) jar red enchilada sauce* (split)

flour tortillas

chicken (shredded)

black beans

tomato

green onions (finely diced)

salsa

Preheat your oven to 350 degrees. Using a little more than a 1/4 cup, coat the bottom of the skillet with your red enchilada sauce and set aside.

Make the enchiladas: Using a shallow dish (or pie plate), pour a 1/2 cup of the red enchilada sauce into the pie plate or shallow dish. Take a tortilla and lay it flat into the dish so that the red enchilada sauce coats the bottom. If you&#039;d like, flip the tortilla so that both sides get coated in the sauce; please note if you do this the tortilla will be very wet and soft after it&#039;s baked. I think just coating the bottom is enough. Lay in some chicken and some beans and roll up and place into your skillet (or oven safe baking dish). Repeat until all of the tortillas are filled and rolled up and the skillet is full.

Pour the remaining red enchilada sauce (maybe a 1/4 cup) over the enchiladas*. Scatter the diced green chiles over the enchiladas and then add the shredded cheese all over the top. Bake in a 350 degree oven for about 20 minutes, or until heated though and the until cheese is bubbling and melted. Remove from the oven and garnish with fresh diced tomatoes, green onions and serve with some salsa. Enjoy!

I love this recipe! Enchiladas are my favorite, and you have all the right flavors. Thanks for sharing!

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Top 2 best chicken enchiladas recipes from across the web

The most viewed best chicken enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Chicken Enchiladas with Pobl...

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The most viewed best chicken enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine