Creamy Tex-Mex Chicken Enchiladas with Roasted Poblano Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender shredded chicken wrapped in soft tortillas, smothered with a creamy roasted poblano pepper sauce and melted cheese. This mexican-inspired chicken ready in about 65 minutes blends large (about 1 lb) chicken breasts, softened cream cheese, sour cream into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large (about 1 lb) chicken breasts
• 3 large, roasted and peeled poblano peppers
• 4 oz, softened cream cheese
• 1/2 cup sour cream
• 1 cup chicken broth
• 3, minced garlic cloves
• 1 small, diced onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. In a medium pot, place 2 large chicken breasts and cover with water. Bring to a boil and simmer for 15 minutes until cooked through. Remove chicken, shred with two forks, and set aside.
2. Step 2: Roast 3 large poblano peppers directly over a gas flame or under a broiler until blackened and blistered on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and chop roughly.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced small onion and 3 minced garlic cloves, sautéing for 4 minutes until fragrant and translucent. Add chopped poblanos, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, cooking for another 2 minutes.
4. Step 4: Transfer the poblano mixture to a blender. Add 4 oz softened cream cheese, 1/2 cup sour cream, and 1 cup chicken broth. Blend until smooth and creamy.
5. Step 5: Spread 1 cup of the roasted poblano sauce over the bottom of a 9x13 inch baking dish. Warm 8 corn tortillas until pliable. Fill each tortilla with shredded chicken and 1/4 cup shredded Monterey Jack cheese, roll tightly, and arrange seam-side down in the dish.
6. Step 6: Pour remaining poblano sauce over the enchiladas and sprinkle with remaining 1.5 cups shredded cheese. Bake uncovered for 20 minutes until cheese is melted and bubbly.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.