Description
These creamy white chicken poblano enchiladas are a delightful blend of tender shredded chicken, charred poblano peppers, and a luscious cheesy sauce made with cream cheese and salsa verde. Baked until bubbly and golden, they are garnished with fresh cilantro, lime juice, and creamy avocado for a zesty, comforting meal perfect for any occasion.
Ingredients
Scale
Filling
- 2 cups shredded chicken
- 2 cups shredded Monterey Jack cheese
- 2 poblano peppers, chopped (charred before chopping)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chile powder
- Salt and pepper, to taste
Additional Ingredients
- 20 flour tortillas (taco size)
- 3 cups salsa verde
- 8 ounces cream cheese, at room temperature
- 1/3 cup whole milk
- 1 cup shredded white cheddar or pepper jack cheese
- Fresh chopped cilantro, for garnish
- Limes or lime juice, for garnish
- Avocado, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it is hot and ready for baking the enchiladas.
- Prepare Filling: In a large bowl, combine the shredded chicken, charred and chopped poblano peppers, 1 cup of Monterey Jack cheese, chili powder, smoked paprika, cumin, chipotle chile powder, and season with salt and pepper. Mix well to evenly incorporate all flavors.
- Assemble Enchiladas: Spread 1/2 cup of salsa verde evenly in the bottom of a 9×13-inch baking dish. Take each flour tortilla and fill it with a generous amount of the chicken and pepper mixture. Roll each tortilla tightly and place seam-side down in the baking dish, arranging them side by side.
- Make the Creamy Sauce: Soften the cream cheese until smooth and creamy. Stir in the remaining salsa verde and whole milk until well combined to form a smooth sauce. Pour this sauce evenly over the rolled enchiladas in the dish.
- Add Cheese Topping: Sprinkle the remaining shredded Monterey Jack cheese along with the shredded white cheddar or pepper jack cheese over the sauce-covered enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese topping is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped cilantro, a squeeze of lime juice, and flaky sea salt. Serve with sliced avocado on the side for added creaminess and flavor.
Notes
- Char the poblano peppers under a broiler or on a stovetop flame until the skins are blackened, then peel and chop to add smoky flavor.
- Adjust the amount of chili powder and chipotle for desired heat level.
- Flour tortillas work best for rolling and baking; corn tortillas might tear easily.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a dairy-free version, substitute cream cheese and cheeses with vegan alternatives.
