White Chicken Poblano Enchiladas
White Chicken Poblano Enchiladas
Ingredients
For the Enchilada Filling
- 3 cups cooked shredded chicken
- 1 cup shredded Mexican cheese blend
- 1 poblano pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas, 6-inch
For the Creamy White Salsa Verde Sauce
- 4 ounces cream cheese, softened
- 1/2 cup milk
- 1 cup salsa verde, divided
For Assembly and Topping
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
- 1/4 cup plain Greek yogurt, or sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the cooked shredded chicken, 1 cup of shredded Mexican cheese blend, chopped poblano pepper, chili powder, ground cumin, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 5 min
- 3
Take one flour tortilla and place about 1/4 to 1/3 cup of the chicken mixture in the center. Roll up the tortilla tightly around the filling. Repeat this process with the remaining tortillas and filling.
⏱️ 10 min
- 4
In a small saucepan over medium-low heat, add the softened cream cheese and milk. Stir with a spatula until the cream cheese is melted and the mixture is smooth. Add 1/2 cup of the salsa verde to the cream cheese mixture and stir until fully incorporated and heated through.
⏱️ 5 min
- 5
Spread the remaining 1/2 cup of salsa verde evenly at the bottom of the prepared baking dish.
⏱️ 1 min
- 6
Arrange the rolled enchiladas side-by-side in the baking dish over the layer of salsa verde.
⏱️ 2 min
- 7
Pour the creamy white salsa verde sauce generously over the enchiladas, ensuring they are well covered.
⏱️ 1 min
- 8
Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the sauced enchiladas.
⏱️ 1 min
- 9
Bake for 20-25 minutes, or until the cheese is super melty and bubbly, and the sauce is simmering.
⏱️ 25 min•🌡️ 375
- 10
Once baked, remove the enchiladas from the oven. Let them rest for a few minutes before serving. Top with sliced avocado, a dollop of plain Greek yogurt (or sour cream), and fresh chopped cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Poblano Enchiladas
For the Enchilada Filling
- 3 cups cooked shredded chicken
- 1 cup shredded Mexican cheese blend
- 1 poblano pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas, 6-inch
For the Creamy White Salsa Verde Sauce
- 4 ounces cream cheese, softened
- 1/2 cup milk
- 1 cup salsa verde, divided
For Assembly and Topping
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
- 1/4 cup plain Greek yogurt, or sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the cooked shredded chicken, 1 cup of shredded Mexican cheese blend, chopped poblano pepper, chili powder, ground cumin, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 5 min - 3
Take one flour tortilla and place about 1/4 to 1/3 cup of the chicken mixture in the center. Roll up the tortilla tightly around the filling. Repeat this process with the remaining tortillas and filling.
⏱️ 10 min - 4
In a small saucepan over medium-low heat, add the softened cream cheese and milk. Stir with a spatula until the cream cheese is melted and the mixture is smooth. Add 1/2 cup of the salsa verde to the cream cheese mixture and stir until fully incorporated and heated through.
⏱️ 5 min - 5
Spread the remaining 1/2 cup of salsa verde evenly at the bottom of the prepared baking dish.
⏱️ 1 min - 6
Arrange the rolled enchiladas side-by-side in the baking dish over the layer of salsa verde.
⏱️ 2 min - 7
Pour the creamy white salsa verde sauce generously over the enchiladas, ensuring they are well covered.
⏱️ 1 min - 8
Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the sauced enchiladas.
⏱️ 1 min - 9
Bake for 20-25 minutes, or until the cheese is super melty and bubbly, and the sauce is simmering.
⏱️ 25 min•🌡️ 375 - 10
Once baked, remove the enchiladas from the oven. Let them rest for a few minutes before serving. Top with sliced avocado, a dollop of plain Greek yogurt (or sour cream), and fresh chopped cilantro.
⏱️ 3 min