Loading...

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large mixing bowl, combine the shredded chicken, softened cream cheese, sautéed sweet peppers and onions, minced garlic, salt, and black pepper. Mix well with a spatula until thoroughly combined.

Add 1/2 cup of Tenayo Roasted Poblano Mexican-Style Barbecue Sauce to the chicken mixture and mix again until fully incorporated.

Stir in 1 cup of shredded cheese (Monterey Jack or Colby Jack) into the chicken mixture until evenly distributed. Set the filling aside.

To prepare the creamy white sauce, melt 1/4 cup of butter in a medium saucepan over medium heat. Add 1/4 cup of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.

Slowly whisk in 2 cups of chicken broth until the mixture is smooth and free of lumps.

Add 1 cup of milk and 1/2 cup of sour cream to the saucepan, continuing to whisk until the sauce is smooth and begins to thicken.

Stir in 1 1/2 cups of shredded Monterey Jack cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of cumin, and 4 ounces of diced green chilies. Mix until the cheese is melted and the sauce is smooth and creamy.

To assemble the enchiladas, take one oversized tortilla and spread approximately 1/2 cup of the prepared chicken filling across one side. Roll up the tortilla tightly around the filling. Repeat with the remaining tortillas and filling.

Arrange the rolled enchiladas in a single layer in the prepared baking dish.

Pour the prepared creamy white sauce evenly over the enchiladas, ensuring they are generously covered.

Drizzle 1/4 cup of additional Tenayo Roasted Poblano Mexican-Style Barbecue Sauce over the white sauce. Use a spoon or knife to gently swirl the barbecue sauce into the white sauce for a marbled effect.
Sprinkle 1 cup of Colby Jack cheese over the top of the enchiladas.

Bake for 20-25 minutes, or until the cheese is bubbling, melted, and golden brown.

Once baked, remove the enchiladas from the oven. Garnish with diced fresh tomato, chopped cilantro, and sliced avocado.

Serve the Cheesy Chicken Enchiladas immediately and enjoy!


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large mixing bowl, combine the shredded chicken, softened cream cheese, sautéed sweet peppers and onions, minced garlic, salt, and black pepper. Mix well with a spatula until thoroughly combined.

Add 1/2 cup of Tenayo Roasted Poblano Mexican-Style Barbecue Sauce to the chicken mixture and mix again until fully incorporated.

Stir in 1 cup of shredded cheese (Monterey Jack or Colby Jack) into the chicken mixture until evenly distributed. Set the filling aside.

To prepare the creamy white sauce, melt 1/4 cup of butter in a medium saucepan over medium heat. Add 1/4 cup of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.

Slowly whisk in 2 cups of chicken broth until the mixture is smooth and free of lumps.

Add 1 cup of milk and 1/2 cup of sour cream to the saucepan, continuing to whisk until the sauce is smooth and begins to thicken.

Stir in 1 1/2 cups of shredded Monterey Jack cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of cumin, and 4 ounces of diced green chilies. Mix until the cheese is melted and the sauce is smooth and creamy.

To assemble the enchiladas, take one oversized tortilla and spread approximately 1/2 cup of the prepared chicken filling across one side. Roll up the tortilla tightly around the filling. Repeat with the remaining tortillas and filling.

Arrange the rolled enchiladas in a single layer in the prepared baking dish.

Pour the prepared creamy white sauce evenly over the enchiladas, ensuring they are generously covered.

Drizzle 1/4 cup of additional Tenayo Roasted Poblano Mexican-Style Barbecue Sauce over the white sauce. Use a spoon or knife to gently swirl the barbecue sauce into the white sauce for a marbled effect.
Sprinkle 1 cup of Colby Jack cheese over the top of the enchiladas.

Bake for 20-25 minutes, or until the cheese is bubbling, melted, and golden brown.

Once baked, remove the enchiladas from the oven. Garnish with diced fresh tomato, chopped cilantro, and sliced avocado.

Serve the Cheesy Chicken Enchiladas immediately and enjoy!
