Prep Time: 25 mins | Cook Time: 20-25 mins | Servings: 8 enchiladas
If you have not made enchiladas before it’s time you try. And what better way to start but with this scrumptious Poblano Sour Cream Chicken Enchiladas. It’s incredibly easy to throw together, simply fill the tortillas, roll them up, top with sauce and cheese, then bake!
INGREDIENTS
Sauce:
3 tablespoons unsalted butter
3 tablespoons flour
1.5 c. chicken broth
8 ounces sour cream
1 poblano pepper or sub can of diced green chiles, drained
Filling:
2 c. shredded chicken
2.5 c. Monterrey jack cheese
1/2 c. onion diced
8 corn tortillas
How to make Poblano Sour Cream Chicken Enchiladas
Step 1: Prepare the oven. Preheat it to 350 degrees. Onto the middle rack of the oven, roast the whole poblano pepper for about 20 minutes.
Step 2: In the meantime, melt the butter in a large skillet. Whisk in the flour into the melted butter until well mixed. Gradually add in the chicken broth, stirring as you go until mixed. And cook until thick and bubbly for about 4 to 5 minutes, then set aside.
Step 3: To make the filling, place the chicken, diced onion, and a cup of cheese in a medium bowl. Mix well until combined and set aside.
Step 4: Take the poblano from the oven when done roasting and remove the seeds. In a food processor, place the poblano and sour cream. Then, blend until well mixed.
Step 5: Into the butter-flour-chicken broth mixture in the skillet, whisk the sour cream mixture.
To Assemble:
Step 6: Into the bottom of a 9 x 13-inch dish, pour a cup of the poblano sour cream.
Step 7: Into a corn tortilla, place about 1/4 cup of the filling. Roll the tortilla up and place it into the dish seam-side down. Do this for the rest of the tortillas.
Step 8: Once the tortillas are assembled, top them with the remaining poblano sour cream sauce and top with the rest of the cheese. Place in the preheated oven and bake for about 20 to 25 minutes until the cheese is bubbly.
NOTES:
Warm your tortillas in the microwave for about 30 seconds wrapped in damp water.
For this recipe, you can use flour tortillas in place of corn.
I recommend buying instead of a block of cheese and shred them yourself. It gives the dish a different texture.
Ingredients
- Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1.5 c. chicken broth
- 8 ounces sour cream
- 1 poblano pepper or sub can of diced green chiles, drained
- Filling:
- 2 c. shredded chicken
- 2.5 c. Monterrey jack cheese
- 1/2 c. onion diced
- 8 corn tortillas
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Onto the middle rack of the oven, roast the whole poblano pepper for about 20 minutes.
Step 2: In the meantime, melt the butter in a large skillet. Whisk in the flour into the melted butter until well mixed. Gradually add in the chicken broth, stirring as you go until mixed. And cook until thick and bubbly for about 4 to 5 minutes, then set aside.
Step 3: To make the filling, place the chicken, diced onion, and a cup of cheese in a medium bowl. Mix well until combined and set aside.
Step 4: Take the poblano from the oven when done roasting and remove the seeds. In a food processor, place the poblano and sour cream. Then, blend until well mixed.
Step 5: Into the butter-flour-chicken broth mixture in the skillet, whisk the sour cream mixture.
To Assemble:
Step 6: Into the bottom of a 9 x 13-inch dish, pour a cup of the poblano sour cream.
Step 7: Into a corn tortilla, place about 1/4 cup of the filling. Roll the tortilla up and place it into the dish seam-side down. Do this for the rest of the tortillas.
Step 8: Once the tortillas are assembled, top them with the remaining poblano sour cream sauce and top with the rest of the cheese. Place in the preheated oven and bake for about 20 to 25 minutes until the cheese is bubbly.
Notes
Warm your tortillas in the microwave for about 30 seconds wrapped in damp water. For this recipe, you can use flour tortillas in place of corn. I recommend buying instead of a block of cheese and shred them yourself. It gives the dish a different texture.
