These poblano chicken enchiladas are all about the creamy roasted poblano sauce. Stuffed with grilled chicken and Mexican green rice and topped with a delicious rich warm poblano sauce with fresh cilantro and pickled red onions. This recipe is so delicious and perfect for a large family weeknight dinner or entertaining friends!
Let me tell you how amazing this recipe is and guys my husband won’t stop asking me to make these again for him! I swear he almost didn’t leave me any to eat. He kept hovering around the kitchen waiting for the OK to dig in after I took all my pictures.
This recipe is truly a hit and if you’re looking to change things up for the kids and even hosting a few friends over this is the recipe we recommend making! The combination of the roasted poblanos which we made into a rice and into a cream sauce is incredible. The smell of the roasted poblano peppers infiltrating your house is like no other smell. My mouth starts drooling. Roasted poblanos is probably one of my favorite ingredients to use in recipes. If you’ve never cooked with these before.. you’re in for a real treat!
I usually start my making the authentic Mexican green rice and tend to make a large batch since I love using this green rice for leftovers. We came up with a delicious Mexican chorizo casserole that uses similar ingredients get the recipe right here:
To make the green rice first you’ll need to roast the poblanos. I decided to roast these on the grill since were also grilling chicken it just makes it easier to cook these two items on the grill since they are the main components of the dish, you’ll chicken will be cooked and you can let it rest while you prepare all the other components.
The poblano puree is what really makes this dish so tasty. We are using this puree to make the rice and also to make the cream sauce. To make the puree de-stem and de-seed the poblanos and add them to a food processor or blender. Add an onion, garlic cloves, cilantro and a handful of spinach. You might have to add a bit of stock to get it going. Half the puree is used for the rice and the other half for the cream sauce. To make the cream sauce simply add 1 cup of heavy cream to the food processor and pulse just to get everything blended and transfer to a pot and let simmer for a few minutes adding about another cup of cream and seasoning with salt & pepper.
For the filling we are using our green rice, chopped grilled chicken, black beans, chopped green pepper and a mixture of shredded mozzarella and Monterey jack. For some added protein we decided to use protein wraps instead of corn tortillas. Honestly if you can find these this is a great way to make sure you are getting enough protein into your diet plus they have fiber. I always find that I am overly tired and lacking energy at the gym when I don’t get enough protein so this is the perfect recipe to fuel your body!
Spoon some poblano cream sauce on the bottom of your baking dish, next place your enchiladas into the dish keeping them tigh together making sure they don’t unwrap and spoon an additional amount of cream sauce over top. Bake uncovered for 20 minutes until the tortillas are golden brown. For our finishing touches we sprinkled fresh chopped chives, fresh cilantro, sour cream drizzle and finished with pickled red onions for well balanced bite!
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1. First spray the grill with cooking spray and heat the grill to medium heat
2. Rub the chicken with olive oil and season with your favorite chicken spice blend and salt & pepper.
3. Place the chicken and poblanos on the grill. After 5 minutes turn the poblanos they should start to char on one side. Once poblanos
have charred, remove from the grill and let cool before peeling off the skin. Flip the chicken every 5 minutes, it should only take about 15 minutes to cook on the grill. Once chicken is ready set aside.
4. De-stem and de-seed the poblanos. Add them to a food processor with cilantro, spinach, garlic, onion and salt & pepper.
5. To a skillet, add a tablespoon of olive oil and heat over medium heat. Add the rice and cook until it starts to turn golden brown
stirring regularly. This takes about 5 minutes. Add half the poblano puree to the rice and let cook for 2 minutes. Next add your stock and season with salt & pepper. Bring to a boil and then reduce the heat and let simmer covered with a lid for about 15-20 minutes.
6. Remove the rice from the heat, give it a good stir and let is sit covered in its own steam for a few minutes.
7. While the rice cooks make the poblano cream sauce. To the remainder of the poblano puree add 1 cup of heavy cream and blend until
incorporated. Melt 2 tablespoons of butter with flour and whisk into a paste. Next pour the poblano mixture into the sauce pan and add another cup of heavy cream. Season with salt & pepper and finish with 2 more tablespoons of butter. Let simmer for a few minutes until the sauce thickens.
8. Chop the chicken into small cubed pieces and have all your filling ingredients ready.
9. Heat the oven to 375 F
10. Spoon some of the poblano cream sauce on the bottom of your baking dish
11. Grab your wrap and spoon some green rice as the base layer, pressing it down do it doesn’t fall out of the wrap, next add your cubed chicken, green pepper, black beans and cheese. Roll it up tight and place it into the baking dish. Repeat steps for the remaining tortillas.
12. Pour sauce over the top of the tortillas and bake uncovered for 20 minutes until the tortillas are golden brown and the sauce starts bubbling.
13. Garnish with fresh chopped chives, cilantro, sour cream drizzle and pickled red onions.