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Last updated on October 9th, 2024 at 01:21 pm
Biting into these warm, cheesy chicken poblano enchiladas that are bursting with flavors of tender shredded chicken, roasted poblano peppers and bell peppers brings a fresh crunch and delicious flavor to any low carb chicken enchiladas dish.
Creamy poblano chicken enchiladas are baked creating a golden crust of cheese on top and using Greek yogurt as sour cream substitute makes this creamy chicken enchiladas recipe the best poblano enchiladas.
This post is all about the best, creamy flavorful chicken poblano enchiladas, you have discovered the best recipe.
Chicken and Poblano Enchiladas Ingredients:
- Cooked chicken breast (shredded): Provides a lean source of protein and a satisfying texture that absorbs all the rich flavors.
- Flour or corn tortillas: Soft and pliable, these tortilla wraps create the crispiest low carb chicken enchiladas.
- Poblano Peppers: Smoky and slightly spicy, these peppers add a depth of flavor and heat that complements the cheesy flavor.
- Cheddar cheese: Rich and melty cheddar cheese binds all of the fillings and adds a creamy tangy flavor to every bite.
- Red and orange bell pepper: Adds a crunch of sweetness, balancing the smokiness of the poblano peppers
Just like my Spicy Cheesy Avocado Poblano Burritos or my Cheddar Cheese Shell Tacos that are healthy and bursting with flavor that will be sure to satisfy your cravings.
Cheesy Chicken Poblano Enchiladas
This savory chicken poblano enchiladas with tender shredded chicken, smoky roasted poblano peppers and sweet bell peppers wrapped in soft tortillas and topped with rich, melty cheddar cheese, making every bite of these creamy poblano chicken enchiladas the best.
Equipment
- 1 pan
Ingredients
- 4 flour tortillas
- 2 chicken breast cooked, shredded
- 2 poblano peppers roasted, chopped
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 2 cups cheddar cheese shredded
- 1 cup Greek yogurt
Instructions
Roast poblano peppers
- Preheat oven to 450℉Place poblano peppers on a baking sheet and roast for about 15 minutes.Remove from oven and place in a bowl, cover with lid. Let them steam for 19 minutes. Peel off skins, remove seeds and stems and chop finely.
Cook the chicken
- In a large skillet, heat oil over medium and add chicken breasts to skillet. Sear chicken for about 5-7 minutes, each side.Once cooked, transfer to cutting board and pull apart with two forks.
Prepare the filling
- In a large skillet, heat oil over medium heat.Add diced red and orange bell peppers.Sauté until soft.Stir in the shredded chicken, roasted poblano peppers and cheddar cheese. Mix well and cook until everything is heated.
Assemble the enchiladas
- Preheat oven to 350℉Warm tortillas to make them pliable.Spoon some of the filling into tortilla and roll them up. Next, place them in oven.Sprinkle cheddar cheese over top
Bake
- Cover with foil and bake for 20 minutes.Remove foil and bake for additional 10 minutes.
Serve
- Serve with a side of sweet potato fries or rice.Garnish with fresh lime.
How to make chicken enchiladas
- Roast poblano peppers:
Preheat oven to 450℉
Place poblano peppers on a baking sheet and roast for about 15 minutes.
Remove from oven and place in a bowl, cover with lid. Let them steam for 19 minutes.
Peel off skins, remove seeds and stems and chop finely. - Cook the chicken:
In a large skillet, heat oil over medium and add chicken breasts to skillet.
Sear chicken for about 5-7 minutes, each side.
Once cooked, transfer to cutting board and pull apart with two forks. - Prepare the filling:
In a large skillet, heat oil over medium heat.
Add diced red and orange bell peppers.
Sauté until soft.
Stir in the shredded chicken, roasted poblano peppers and cheddar cheese.
Mix well and cook until everything is heated. - Assemble the enchiladas:
Preheat oven to 350℉
Warm tortillas to make them pliable.
Spoon some of the filling into tortilla and roll them up. - Next, place them in oven:
Sprinkle cheddar cheese over top and cover with foil. - Bake:
Bake for 20 minutes.
Remove foil and bake for additional 10 minutes. - Serve:
Serve with a side of sweet potato fries or rice.
Garnish with fresh lime.
What to serve with chicken enchiladas:
- You can serve rice, sweet potato fries or a side salad for a healthy sides for enchiladas.
Top with cheddar cheese on your poblano enchiladas to add a rich, melty layer of flavor that brings everything together.
Add your favorite salsa to the poblano cream sauce for an extra kick of flavor.
Can you freeze enchiladas?
- Yes, this easy creamy chicken enchiladas are perfect for meal planning!
Stop before baking. Its best to use flour tortillas. Place in a freezer safe dish and cover with plastic or aluminum foil to prevent freezer burn. When time remove and bake at 350°F at 30 minutes.
Chicken poblano enchiladas most asked questions:
How to make shredded chicken for enchiladas?
In a large skillet, heat oil over medium and add chicken breasts to skillet. Sear chicken for about 5-7 minutes, each side.
Once cooked, transfer to cutting board and pull apart with two forks.
What’s in chicken enchiladas?
- This creamy chicken enchiladas recipe is unbeatable! All you need for enchiladas are tortilla wraps, shredded chicken, peppers, onions, spices, cheese, and your favorite sauce.
How to store chicken poblano enchiladas?
- Refrigerate in an airtight container or cover baking dish with aluminum foil. Store up to 3-4 days.
Tips for chicken poblano enchiladas:
- When cooking the chicken, If the chicken breasts are thick, add 1 cup of chicken broth or water to the skillet, cover it with a lid, and let it simmer for another 5-10 minutes until fully cooked.
These Chicken and Poblano Enchiladas are sure to become a favorite in your meal rotation, offering a combination of smoky, cheesy, and hearty flavors.
Whether you’re prepping for a busy week or hosting a gathering, this recipe for enchiladas poblanos is both comforting and easy to make. With options to refrigerate or freeze leftovers, you’ll always have a delicious meal ready to go.
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