poblano sauce

The sauce for all your Mexican food wants and needs. It's creamy, loaded with flavor, and totally versatile. So delicious! | pinchofyum.com

Creamy Spinach and Roasted Poblano Sauce

olive oil

garlic cloves,

onion,

poblano peppers, cut into large strips

butter

flour

milk (warm)

chicken broth (warm)

salt

spinach leaves

Preheat the oven to 375 degrees. Wrap the garlic in foil with a little bit of oil. Toss the poblano and onion with the remaining oil. Place all three items on a baking sheet and roast for 30 minutes or until very soft.

Meanwhile, melt the butter in a saucepan and whisk in the flour to form a thick paste. Cook for a few minutes. Slowly whisk in the warm milk and chicken broth. If they are cold, it will be more difficult to achieve a smooth texture. Whisk/simmer until smooth and thick, 5-10 minutes.

Add half of the creamy mixture to a blender or food processor with the roasted vegetables from step one. Add the spinach. Pulse until mostly smooth. Taste and adjust with additional salt, pepper, or other seasoning.

Transfer to the saucepan and combine with remaining creamy sauce base. Season with additional salt and pepper. Use on enchiladas, burritos, veggie bowls, quesadillas, eggs, breakfast hash, or anything else that you want. Sauce for life!

Okay...I knew we had an enchilada recipe coming our way...but a PHOTO without recipe?! Cruel and unusual punishment...good thing we will all be back anyway ;)
So excited to use this on my Chipotle style burrito bowl this weekend...YESSSS.

Oh yum! Can I just drink it with a straw? :D Seriously, this is so much better than regular enchilada sauce, thanks so much for sharing!

This sauce is fantastic!
It’s bubbling away on top of a half dish of enchiladas in the oven. 
Does it freeze well?

We had the sauce served over oven-baked pork chops and black sweet rice.  It was fantastic with the rice.  Mixed reviews on how well it went with the chops, but we all agreed that it was a really good sauce.   We like spicy food, so I added a small amount of red pepper flakes.

DELICIOUS. Seriously, so good. We added this as a sauce on top of some chicken and jalapeno enchiladas and it was perfect. We already loved the enchiladas, but adding this sauce made it over the top good! Your recipes never fail, so thank you!

Chicken rolled up in corn tortillas and topped with a creamy poblano-cilantro sauce. The richness of the sauce is balanced by the fresh herbs and squeeze of lime juice just before serving. A store-bought rotisserie chicken makes these easy to make.

Creamy Poblano Chicken Enchiladas

unsalted butter, divided

garlic,

poblano peppers, seeds and stems removed and chopped

all-purpose flour

chicken broth

milk

cilantro

chicken

corn tortillas, warmed (see note)

shredded pepper jack cheese

lime

cilantro,

In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook them in the butter until they’ve softened, about 10 minutes.

Add 2 tablespoons of butter and, once it’s melted, sprinkle the flour over the top of the peppers and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.

Add chicken broth and stir until there are no clumps of flour. Using an immersion blender (see note), puree the mixture until smooth. Bring the mixture to a simmer. Add the milk and stir. Keep the sauce at a low simmer (don’t let it boil) and stir until it’s thickened. You know it’s ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro and salt, stir, and turn off the burner.

Preheat the oven to 375°F. While the oven is preheating, assemble the enchiladas. Coat the bottom of a 9&#215;13&#8243; baking dish with a light layer of sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish. Repeat with the rest of the tortillas and chicken.

Pour the sauce over the top of the tortillas in the baking dish. Sprinkle the shredded cheese in an even layer on top. 

Bake the enchiladas, uncovered, for 15 to 20 minutes or until the cheese has melted and the sauce is bubbling. Squeeze lime juice over the top of the enchiladas and garnish with cilantro before serving.

We had guests and family over for dinner and you knocked out of the park with this one. I followed the recipe exactly and wouldn’t change a thing. Everyone went on and on about how good it was.

Don’t plan on this recipe being completed in 35 minutes. It takes more than 20 minutes just to simmer the sauce down to the prescribed thickness. And if you double the sauce it will take even longer. Good flavor, but plan on 1 1/2 hours to get it on the table.

Soo Delicious! It was a hit with EVERYONE. I roasted the peppers, not sure if that made a difference, and used chicken bone broth. FABULOUS dish, am definitely keeping. I did fry the tortillas. Will make for other family members.

These were incredible! I was looking for a dupe for the real good foods poblano chicken enchiladas that were discontinued and these were spot on.  I can't wait to eat these again for lunch today.

Made these today exactly as written. Magnificent! On a gourmet level for sure. A definite keeper that I look forward to preparing again soon.

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Creamy Spinach and Roasted Poblano ...

Creamy Poblano Chicken Enchiladas

Top 2 poblano sauce recipes from across the web

The most viewed poblano sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Spinach and Roasted Poblano ...

Creamy Poblano Chicken Enchiladas

The most viewed poblano sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine