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Here’s a delicious recipe for Poblano Sour Cream Enchiladas—creamy, slightly spicy, and packed with flavor!
Poblano Sour Cream Enchiladas
Prep Time: 20 mins | Cook Time: 30 mins | Serves: 4-6
Ingredients:
For the Filling:
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2 large poblano peppers, roasted, peeled, and diced
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2 cups shredded chicken (rotisserie or cooked)
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1 cup monterey jack or pepper jack cheese, shredded
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½ cup sour cream
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½ tsp cumin
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½ tsp garlic powder
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Salt & pepper to taste
For the Sauce:
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2 tbsp butter
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2 tbsp flour
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1.5 cups chicken broth
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1 cup sour cream
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½ cup heavy cream (or half-and-half)
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1 (4 oz) can diced green chiles
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½ tsp cumin
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Salt to taste
For Assembly:
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8-10 corn or flour tortillas
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1 cup shredded cheese (for topping)
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Fresh cilantro & diced onion (for garnish)
Instructions:
1. Prepare the Filling
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In a bowl, mix shredded chicken, diced roasted poblanos, cheese, sour cream, cumin, garlic powder, salt, and pepper.
2. Make the Creamy Poblano Sauce
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In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
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Slowly pour in chicken broth, whisking until smooth.
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Stir in sour cream, heavy cream, green chiles, cumin, and salt. Simmer 5 mins until thickened.
3. Assemble the Enchiladas
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Dip each tortilla in warm sauce to soften, then fill with the chicken-poblano mixture. Roll tightly.
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Place seam-side down in a greased baking dish.
4. Bake
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Pour remaining sauce over enchiladas. Top with extra cheese.
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Bake at 375°F (190°C) for 20-25 mins, until bubbly and golden.
5. Garnish & Serve
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Top with fresh cilantro, diced onion, and extra sour cream if desired.
Tips:
🔥 Spice Level: For more heat, add jalapeños to the filling.
🧀 Cheese Swap: Try queso fresco or cotija for a tangy finish.
🌱 Vegetarian Option: Use black beans & roasted veggies instead of chicken.
These enchiladas are creamy, smoky, and comforting—perfect for a crowd! Serve with Mexican rice and refried beans. Enjoy! 😊🌶️🧀
Would you like a side sauce recommendation (like avocado crema)? Let me know!
