Chicken Enchiladas with Poblano Cream Sauce

I cannot believe Summer is over. Life as I know it is about to completely change… September seemed quite far away when Alexa and I made the decision to move to North Carolina. Now it is September and we leave in less than a week. Leaving a place I have lived my entire life, a job I have been at for over 4 years and friends that I cannot imagine not seeing every week, is going to be difficult to say the least. This will be an exciting new adventure and I am very lucky to have someone to whose crazy enough to go with me!

In the words of my friend Nicole ‘anywhoozle’, let’s get down to this weeks recipe. With all that’s going on, a feel-good, warm meal seemed appropriate. I am typically not one who likes spice, but a show on the Food Network had recently done something with Poblanos. They used them for more of the flavor profile than the spice level. I thought ‘why not try something new?’. I figured a cream sauce would be the best way to incorporate the Poblanos and keep the spice level down. Enchiladas then seemed like the perfect vehicle to accompany the sauce.



I charred the Poblanos just like I had watched them do on the Food Network show. It was easier than I thought! The cream sauce is super simple. It is a very similar process to making any sort of cheese sauce. For the enchiladas, getting a rotisserie chicken and shredding it, saved a lot of time. It is usually my go-to when I know I won’t have time to cook the chicken prior to making a meal. Combining the filling in a bowl first, is also a time saver. You can even have someone else scoop and roll the tortillas while you are making the sauce. This dish can also be made ahead of time and you can freeze the enchiladas individually or two together. Save it for a night when you just don’t feel like cooking.

Enjoy! xo



Chicken Enchiladas w/ Poblano Cream Sauce

2-4 Servings – 10 min. prep – 25-30 min. cook time


Poblano Cream Sauce

2 medium sized Poblano peppers

1 C heavy cream

½ C shredded cheddar

2 cloves Garlic

2 tbsp butter

2 tbsp flour

Chicken Enchilada

4, 8’’ flour tortillas

2 C shredded chicken

8 oz cream cheese softened

½ C shredded cheddar

1 C favorite salsa

Green onions, chopped for garnish


For Poblano Cream Sauce

  1. On an open flame, char the outside of the Poblanos. Once charred, place in plastic bag to steam. (It will making removing the skins easier)
  2. After about 5 minutes, remove the poblanos. Peel the skin, cut in half, remove the seeds. Dice into small pieces
  3. On medium-high heat, add butter to a pan. Once melted, add the flour. Stir to combine, keep stirring for a couple minutes. Making a small roux will help thicken the sauce
  4. Add the diced poblanos. Mince the garlic and add that as well. Sweat them down for 3-5 minutes
  5. Add the heavy cream. Stirring occasionally as it thickens
  6. After 5-7 minutes, add the shredded cheddar. Mix well. Let thicken for about 15 minutes or so

For Chicken Enchiladas

  1. Preheat oven to 400°. Spray a casserole pan with non-stick spray
  2. In a bowl, soften the cream cheese. Then mix in the shredded chicken, salsa, and shredded cheddar. Stir to combine
  3. Take a flour tortilla, heat in microwave for about 5 seconds to make pliable. Scoop ½ C of the mixture in the bowl, onto the tortilla
  4. Spread it out a little bit. Then starting at one end, roll up the tortilla from one end to the other. Make sure to ‘tuck in’ any filling
  5. Repeat until the mixture is gone. Line them up in the casserole dish
  6. Pour the poblano cream sauce over the top. *Add a little extra shredded cheddar on top if you’d like
  7. Bake for about 20 minutes in the oven
  8. Remove from the oven. Garnish with chopped green onion, serve, enjoy!


chicken enchiladas with poblano cream sauce


2 Comments Add yours

  1. mistimaan says:

    Nice recipe


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