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.
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!