Creamy Poblano Chicken Enchiladas - Amazing homemade enchilada recipe made with slow cooker shredded chicken, poblano peppers, jack cheese and tortillas smothered in a creamy white enchilada sauce.
My homemade Creamy Poblano Chicken Enchiladas will serve about 4 people depending on everyone's appetite. If you are cooking for a large crowd, simply double the recipe.
We served our enchiladas with our favorite homemade salsa and sour cream. These would also be amazing served with fresh guacamole and tortilla chips.
I will also link some of my favorite Mexican side dishes for you below.
Ingredients you need to make Creamy Poblano Chicken Enchiladas:
Chicken Thighs - One and a half pounds boneless, skinless chicken thighs. You can also use chicken breast.
Poblano Peppers - About one large poblano pepper or equivalent to one cup chopped.
Onion - Yellow or white onion work best in this recipe. You'll need ¾ cup chopped.
Garlic Clove - Fresh garlic is best. You'll need one clove. You can also use a half teaspoon garlic powder in substitution.
Soy Sauce - A half tablespoon of soy sauce goes into the crockpot while cooking. I used low sodium but you can use regular since we are using such a small amount.
Chicken Broth - To add to the slow cooker while cooking chicken and peppers. You can substitute with water or vegetable broth.
Cilantro - Fresh chopped cilantro adds a delicious flavor to the dish. You'll need one tablespoon chopped cilantro.
Lime Juice - About a half of a fresh lime juiced or equivalent to a half tablespoon.
Chili Powder - Adds a nice flavor to the dish. You need two teaspoons.
Salt - I almost always use Himalayan or sea salt but any cooking salt will do. You need a half teaspoon.
Black Pepper - Fresh cracked black pepper or ground. A quarter teaspoon will be needed for this recipe.
Heavy Cream - This will give your enchilada sauce the creaminess it needs. You'll need a cup of heavy cream.
All-Purpose Flour - To thicken your enchilada sauce up. You will need two tablespoons.
Flour Tortillas - We used soft taco size flour tortillas. About eight tortillas needed.
Jack Cheese - Three cups of freshly grated or pre-grated jack cheese.
**Full measurements and instructions are listed in the recipe card below.
Tools to have on hand for this recipe:
- Slow Cooker - To cook your chicken and peppers in.
- Measuring Cups and Spoons - For properly measuring all of your ingredients.
- Cheese Grater - To grate your jack cheese. You won't need if you bought pre-shredded cheese.
- Baking Dish - To bake your enchiladas in.
- Saucepan - For making the enchilada sauce.
- Strainer or Slotted Spoon - To separate the chicken/veggies from the chicken broth in your slow cooker.
How to make Creamy Poblano Chicken Enchiladas:
Add chicken thighs, broth, soy sauce, onions, garlic, poblano peppers, chili powder, salt, pepper, lime juice and cilantro to your slow cooker. Cook on high for 4 hours.
Preheat oven to 375 degrees.
When done, separate chicken/peppers from the broth in your slow cooker.
Pour ¼ cup of the broth into a small bowl and whisk in flour until no longer clumpy. Pour into your saucepan along with remaining broth (about 1 cup).
Bring to a low simmer and slowly pour in heavy cream. Let simmer and lightly thicken for a couple minutes. Remove from heat.
Lightly oil 9x13 baking dish. Evenly distribute chicken/pepper mixture between eight tortillas. Sprinkle half of the cheese between the eight tortillas. Roll up enchiladas and transfer to baking dish.
Evenly pour enchilada sauce over the enchiladas and sprinkle top with remaining cheese.
Bake enchiladas in the oven for about 20 minutes until bubbly and golden on top. Remove from oven. Let cool and serve. Enjoy!
Mexican Side Dishes:
Instant Pot Mexican Refried Beans - The easiest, most delicious authentic style Mexican refried beans made in an instant pot (pressure cooker)!
Mexican Rice - (Spanish Rice) The perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more!
Best Homemade Guacamole - (Spanish Rice) The perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more!
Mexican Sweet Corn Cake - With only four ingredients, this corn cake is so easy to make and absolutely delicious!
Favorite Enchilada Recipes:
Chicken Mole Enchiladas - With only four ingredients, this corn cake is so easy to make and absolutely delicious!
Ground Beef Enchiladas - Layered with flour tortillas, ground beef, onions, green bell pepper, the best homemade enchilada sauce, and melty cheese!
Green Chile Chicken Enchiladas - Flavor packed enchiladas loaded with shredded chicken, sour cream and cheese smothered in green enchilada sauce topped with sliced avocado and fresh cilantro.
Shredded Chicken Enchiladas - Shredded salsa chicken wrapped in tortillas with jack and cheddar cheeses smothered in red enchilada sauce baked to perfection!
Creamy Poblano Chicken Enchiladas
Ingredients
- 1 ½ lbs Chicken Thighs boneless, skinless
- ½ cup Chicken Broth
- 1 cup Poblano Peppers chopped
- ¾ cup Yellow Onion chopped
- 1 Garlic Clove minced
- ½ tablespoon Soy Sauce
- 1 tablespoon Cilantro chopped
- ½ tablespoon Lime Juice
- 2 teaspoon Chili Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 cup Heavy Cream
- 2 tablespoon All-Purpose Flour
- 8 Flour Tortillas soft taco size
- 2 ½ cups Jack Cheese shredded
Instructions
- Add chicken thighs, broth, soy sauce, onions, garlic, poblano peppers, chili powder, salt, pepper, lime juice and cilantro to your slow cooker. Cook on high for 4 hours.
- Preheat oven to 375 degrees.
- When done, separate chicken/peppers from the broth in your slow cooker.
- Pour ¼ cup of the broth into a small bowl and whisk in flour until no longer clumpy. Pour into your saucepan along with remaining broth (about 1 cup).
- Bring to a low simmer and slowly pour in heavy cream. Let simmer and lightly thicken for a couple minutes. Remove from heat.
- Lightly oil 9x13 baking dish. Evenly distribute chicken/pepper mixture between eight tortillas. Sprinkle half of the cheese between the eight tortillas. Roll up enchiladas and transfer to baking dish.
- Evenly pour enchilada sauce over the enchiladas and sprinkle top with remaining cheese.
- Bake enchiladas in the oven for about 20 minutes until bubbly and golden on top. Remove from oven. Let cool and serve. Enjoy!
Nutrition
Leave a Reply