Creamy Roasted Poblano Chicken Enchiladas

If you’ve been craving something rich, creamy, and loaded with bold flavor, this is it. These Creamy Roasted Poblano Chicken Enchiladas are the perfect blend of comfort and spice, thanks to a smoky poblano barbecue sauce that takes them to another level. Juicy rotisserie chicken gets mixed with sautéed veggies, melty cheese, and a velvety base of cream cheese and roasted poblano sauce. Everything gets wrapped up in soft flour tortillas and smothered in a luscious white cheese sauce before baking until golden and bubbly. Each bite melts in your mouth and leaves you reaching for seconds.

Why You’re Going to Love This Recipe

Double sauced deliciousness
A bold poblano barbecue sauce in the filling and a creamy white sauce on top.

Effortless yet indulgent
Made with store-bought rotisserie chicken for easy prep, but packed with homemade flavor.

Crowd pleasing comfort food
Perfect for cozy dinners, game day spreads, or potluck gatherings.

Satisfying and loaded
Every tortilla is stuffed to the brim with a hearty, creamy, cheesy chicken mixture.

Ingredients You’ll Need

For the Chicken Filling
Rotisserie chicken
Cream cheese
Roasted poblano Mexican-style barbecue sauce
Monterey Jack cheese
Sautéed onions and bell peppers
Garlic
Salt and pepper

For the Creamy White Sauce
Monterey Jack cheese
Chicken broth
Sour cream
Milk or cream
Green chiles
Butter
Flour
Cumin
Salt and pepper

To Assemble and Bake
Large flour tortillas
Colby Jack cheese
More roasted poblano sauce

Garnish
Fresh cilantro
Chopped tomatoes
Sliced avocado

Creamy White Sauce

To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
Let cook for several minutes until the sauce thickens. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly until well combined, then set aside.

Assemble

Preheat oven and divide the chicken filling into four even portions.
Lay down a large tortilla and spoon the filling in a straight line down one side. Gently roll the tortilla from one end to the other, keeping it tight as you go.
Repeat until all the tortillas are rolled and placed seam side down in a baking dish.
Cover with the creamy white sauce and top with more roasted poblano sauce and Colby Jack cheese.
Bake until the cheese is melted and bubbling around the edges.
Garnish with chopped tomatoes, fresh cilantro, and slices of avocado before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in the oven at a low temperature until warmed through, or microwave in short intervals. For best results, add a splash of broth or milk before reheating to keep the sauce creamy.

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Creamy Roasted Poblano Chicken Enchiladas

When comfort food and bold flavor come together, this is the dish you get. These Creamy Roasted Poblano Chicken Enchiladas are rich, cheesy, and packed with smoky depth from a roasted poblano barbecue sauce that’s stirred right into the chicken filling. Rolled up in soft flour tortillas and smothered in a silky white cheese sauce, they bake to bubbly, golden perfection. Every bite is creamy, savory, and just the right amount of indulgent, perfect for a cozy night in or impressing guests around the dinner table.

Course dinner, lunch

Cuisine American, Mexican

Keyword chicken, enchiladas

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 4 large tortillas
• 1 cup Colby jack cheese shredded

Chicken Filling

• 3 cups rotisserie chicken shredded
• 8 oz cream cheese softened
• 1 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
• 1 cup Monterey Jack cheese shredded
• 1/4 cup onions sautéed
• 1/4 cup bell peppers sautéed
• 1 tsp garlic minced or paste
• Salt to taste
• Pepper to taste

Creamy White Sauce

• 2 cups Monterey Jack cheese shredded
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 1/4 cup milk or heavy cream
• 1/4 cup green chiles
• 3 tbsp butter unsalted
• 3 tbsp flour
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp cumin ground

Garnish

• Cilantro chopped
• Tomato chopped
• Avocado sliced

Instructions

Creamy White Sauce

• To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
• Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
• Let cook for 3–4 minutes until the sauce has thickened. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

• In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 350°F and divide the chicken filling into four portions.
• Lay down one large tortilla and add the chicken filling in a straight line down one side. Gently roll the tortilla from one end to the other, tightening as you go.
• Repeat until all tortillas are used. Transfer to a baking dish and cover the filled tortillas with the creamy white sauce. Top with more of the Tenayo Roasted Poblano Mexican-Style Barbecue Sauce and Colby Jack cheese.
• Bake for 30 minutes, until the cheese is melted and bubbling around the edges of the dish.
• Once cooked, garnish with chopped tomatoes, chopped cilantro, and slices of avocado. Enjoy!