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ROASTED CHICKEN & POBLANO ENCHILADAS

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!


Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Weeknight Dinners
Cuisine: Mexican
Servings: 4
Author: the communal feast

Ingredients

  • For the chicken:
  • 4 chicken breasts
  • Salt & pepper
  • Tablespoon of olive oil
  • Chicken spice blend mostly consists of oregano, onion powder, garlic powder, Cajun
  • Mexican green rice and poblano cream sauce:
  • 2 cups of rice I used long grain rice
  • 5 poblano peppers
  • 2-3 handfuls of cilantro sprigs
  • 1 ½ handful of spinach
  • 4 garlic cloves
  • 1 spanish onion cut into 4 quarters
  • 2 cups of stock chicken or vegetable
  • Salt & pepper to taste
  • Olive oil
  • 2 cups of heavy cream
  • 4 tablespoons of butter
  • 2 tablespoons of flour
  • Filling:
  • Protein wraps or white corn tortillas
  • ½ green pepper chopped into small pieces
  • ½ cup black beans rinsed
  • 1 cup shredded cheese mix of mozzarella and Monterey jack
  • Garnish:
  • Sour cream drizzle
  • Chopped chives
  • Chopped cilantro
  • Pickled red onions

Instructions

  • 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.