Description
Creamy, cheesy white chicken poblano enchiladas filled with tender shredded chicken, smoky charred poblanos, and warm spices, all baked in a rich white salsa verde sauce. A comforting, family-style dinner perfect for any night of the week.
Ingredients
- 3 cups cooked shredded chicken (about 1 1/2 pounds)
- 2 medium poblano peppers, charred, seeded, and finely chopped
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded white cheddar or pepper jack cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chile powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small flour tortillas (taco size)
- 2 cups salsa verde, divided
- 8 ounces cream cheese, softened
- 1/2 cup whole milk
- 1/4 cup freshly chopped cilantro (for serving)
- 1 to 2 limes, cut into wedges (for serving)
- 1 avocado, sliced (for serving)
- Flaky sea salt, for finishing
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, chopped poblanos, 1 cup Monterey Jack cheese, chili powder, smoked paprika, cumin, chipotle chile powder, salt, and black pepper. Mix well.
- Spread 1/2 cup salsa verde evenly over the bottom of the baking dish.
- Divide the chicken mixture evenly among the tortillas. Roll tightly and place seam-side down in the dish.
- In a separate bowl, whisk together softened cream cheese, remaining 1 1/2 cups salsa verde, and milk until smooth.
- Pour the sauce evenly over the enchiladas, coating each one thoroughly.
- Sprinkle the remaining 1 cup Monterey Jack and the white cheddar or pepper jack cheese over the top.
- Bake for 15 to 20 minutes, until the cheese is melted, bubbling, and lightly golden around the edges.
- Let rest for 5 minutes before serving. Top with cilantro, lime juice, sliced avocado, and a pinch of flaky sea salt.
Notes
- Rotisserie chicken works well for convenience.
- For extra heat, add chopped jalapeño or increase chipotle powder.
- Substitute Greek yogurt for half the cream cheese for a lighter option.
- Warm corn tortillas before rolling to prevent cracking.
- Add sautéed onions, spinach, or beans for extra texture and flavor.
- To freeze, assemble without baking and freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 622 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 135 mg
