Creamy Poblano Cheesy Chicken Enchiladas

This recipe for cheesy Chicken Enchiladas with creamy Poblano sauce is an amazing Mexican inspired recipe for the whole family! It’s one of our favorites with the creamy sauce and shredded chicken! Save this Creamy Poblano Cheesy Chicken Enchiladas recipe so you can make it again and again!

One of my favorite Mexican meals is enchiladas. It has consistently been one of my favorite dishes to order out at a Mexican restaurant and to make at home too. I especially love delicious, creamy enchiladas more than any other kind. My recipe for cheesy Chicken enchiladas with this creamy poblano sauce is a recipe that everyone in my family loves. Shockingly, even BOTH my kids give these Creamy Poblano Cheesy Chicken Enchiladas it two thumbs up!

Making the creamy sauce from scratch

One of my favorite things about my recipe for Cheesy Chicken Enchiladas is that the creamy Poblano Sauce is made from scratch. There’s not condensed soup or any other odd ingredients to add here. It’s simple chicken broth, flour and milk that make the sauce so creamy. And it get it extra creamy, I use an immersion blender to really work everything together and cut down on the size of the poblanos and onions in the recipe. You can find my immersion blender {HERE}. It’s inexpensive and I’ve had it for years.  

Recipe for cheesy Chicken Enchiladas with cream Poblano

My Creamy Poblano Cheesy Chicken Enchiladas recipe comes together with a few simple ingredients. First up, there’s the poblanos, which really make up the flavor of the sauce. Poblanos are a nice, mild pepper originating from Puebla, Mexico. I love using them {HERE} in my Roasted Poblano Corn Chowder. They’re often stuffed and their beautiful flavor really works well in the creamy sauce. Combined with onion, garlic, lime juice and salt and you really have an incredible flavor combination. 

The sauce takes about 20 minutes to make and if you plan to make the chicken in the pressure cooker (more on that below), you can make this while the chicken is cooking. In total the recipe will take about 40 minutes. However, you can make the sauce and the chicken ahead of time if you want to make this during the week and save time. 

The chicken is the next big thing and I’ll explain more about that below. However, the chicken in this recipe for cheesy Chicken Enchiladas is anything but plain! It’s cooked first and has a nice seasoning all it’s own. Don’t skip on seasoning it. It’s important!

Lastly, I use a very brand specific cheese for my Creamy Poblano Cheesy Chicken Enchiladas due to it’s creamy texture. It is Supremo Chihuahua® Brand Authentic Mexican Style Melting Quesadilla cheese. This is not a sponsored post. This is what I use and suggest you use. You can also use pepper jack if you want to add a little more spice to your enchiladas. 

Making the shredded chicken

I always prefer shredded chicken in my Mexican recipe, whether it’s this one or tacos. To make it, I use my pressure cooker and put it in there with all the spices for 22 minutes. You can find the one I have {HERE}. I use this at least once a week. 

However, if you don’t have a pressure cooker you can also make the chicken for my recipe for cheesy Chicken Enchiladas with cream poblano sauce in a slow cooker. You just need to make sure you have 8 hours of time to ensure that they shred properly. In fact 10 hours is even better. 

If you don’t have either a slow cooker or a pressure cooker then I recommend cutting the chicken into small cubes, combining it with the spaces and cooking it in a pan over medium heat. Ensure all the pieces are cooked through before removing it and adding it to the enchilada tortillas. 

Tips for making my Creamy Poblano Cheese Chicken Enchiladas

• You will more than likely have extra sauce and extra chicken for the recipe for cheesy Chicken Enchiladas with poblano sauce. You can either make another small pan or save the leftover. I like to make chicken bowls the next day with the sauce as a good low carb lunch.
• Make sure to use fresh lime juice in the recipe where it calls for it. To get the most out of your limes, let them sit on the counter for about two days before making this so they are nice and ripe.
• You can use corn or flour tortillas for this recipe. We tend to use flour because they’re a little bigger and the kids enjoy them more. 
• You can make the sauce and the chicken up to three days in advance if you want to meal prep this recipe. Just make sure to store both of these in airtight containers in the refrigerator. I would not make the enchiladas and top with the sauce until you’re ready to eat though. You can keep the rolled up enchiladas for about three days once you’ve made them. Add them to the oven at 350 degrees for 10 minutes to re-heat.  

Looking for more delicious Mexican inspired recipes? 

Here’s a few recipes you want to make sure to check out if you’re looking for more Mexican food or Tex-Mex recipe ideas!

• Elote Mexicano – Mexican Street Corn {HERE}
• Tequila Lime Flank Steak – Amazing for tacos! {HERE}
• Spicy Watermelon Margaritas {HERE}
• Chicken Tortilla Soup {HERE}
• Tilapia Ceviche {HERE}

Thank you so much for visiting today, friends! I hope that you love this recipe for cheesy Chicken Enchiladas with creamy poblano sauce. The full, printable recipe is below! Happy eating.
 

Creamy Poblano Cheesy Chicken Enchiladas

This recipe for cheesy Chicken Enchiladas with creamy Poblano sauce is an amazing Mexican inspired recipe for the whole family! It's one of our favorites with the creamy sauce and shredded chicken! Save this recipe so you can make it again and again!

5 from 1 vote

Print Pin Rate

Course: dinner

Cuisine: Mexican, Tex Mex

Keyword: chicken enchiladas, Creamy chicken enchiladas, Poblano Chicken Enchiladas, recipe for cheesy chicken enchiladas

Prep Time: 15 minutes

Cook Time: 15 minutes

Chicken Cook time: 22 minutes

Servings: 6

Author: Rachel

Equipment

• Pressure Cooker or Slow Cooker
• Immersion blender

Ingredients

Ingredients for the Creamy Poblano Cheesy Chicken Enchiladas

• 1-1 1/4 Ib. shredded chicken
• 2 1/2 Poblano peppers, chopped with seeds and stems removed
• 2 Tbsp. extra virgin olive oil or avocado oil
• 1 medium yellow onion, diced
• 4 Tbsp. butter
• 4 cloves garlic, peeled and diced or grated
• 1/3 cup all purpose flour
• 1 1/2 cups whole milk
• 2 cups chicken broth
• 3 Tbsp. fresh squeezed lime juice
• 3/4 cup cilantro, chopped
• 2-3 tsp. sea salt
• 1 1/2 cups Chihuahua® Brand Authentic Mexican Style Melting Quesadilla, divided This is the exact kind I use. This is not sponsored.
• 8-12 Flour or corn tortillas
• Additional cilantro and lime for garnish
• Additional salt and pepper to taste.

Seasoning for the chicken

• 3/4 tsp. coriander
• 1 tsp onion powder
• 1 tsp. garlic salt
• 1 tsp. smoked paprika
• 1 tsp. sea salt
• 1/2 tsp. pepper
• 1 Tbsp. fresh squeezed lime juice + 1/2 a lime to add to the pot
• 1 cup chicken broth

Instructions

Instructions for the shredded chicken

• Add the chicken, broth and seasoning to the pressure cooker. Set to the poultry setting and then raise the time to 22 minutes. Make sure the pressure cooker is in sealing mode.
• If using a crock pot, add the broth and the chicken to the slow cooker and then add all the spices on top. Set to low for 8 hours.
• Once done, remove the chicken and shred. Discard the liquid.

Instructions for the enchiladas

• Preheat the oven to 375 degrees.
• In a pan over medium heat, add the olive oil and heat. Then add in the onion, garlic and poblano peppers. Cook for 5 minutes until they begin to soften.
• Next add the butter and cook for another 5 minutes, stirring on a regular basis.
• Then stir in the flour and make sure the pepper mix is coated so the flour begins to create a thick base.
• Add in the chicken broth and mix and/or whisk to ensure there are no lumps. Let simmer 5 minutes.
• Add in the milk and bring the mixture to a simmer again. Don't let it boil and continuously stir.
• Turn off the heat and use the immersion blender to create a creamier sauce. You don't have to blend all the vegetables, but you do want to blend them about halfway down.
• Turn the heat back on low and add the lime juice. Bring to a simmer again and add in the salt. Additional salt and pepper as desired. The sauce should nicely coat the back of a spoon now. When it does, turn off the heat again and add in the cilantro.
• Place enchilada shells in a baking pan and add a few spoonfuls of chicken into each. Sprinkle half the cheese into the shells.
• Once rolled, coat the enchiladas with the creamy poblano sauce. Add the rest of the cheese over the top and bake for 15-20 minutes.
• Serve immediately with additional cilantro.