Grilled Chicken Enchiladas with Roasted Poblano Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Juicy grilled chicken rolled in warm corn tortillas, topped with a smoky roasted poblano and tomato sauce, baked with melted cheese. This mexican-inspired cinco de mayo ready in about 75 minutes blends olive oil, ground cumin, garlic powder 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 420 calories and feeds 6, 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

• 1.5 pounds boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 large poblano peppers
• 3 medium Roma tomatoes
• 1 small white onion, quartered
• 3 cloves garlic cloves
• 1/4 cup cilantro leaves
• 1 tbsp lime juice
• 12 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1/2 cup sour cream
• 2 tbsp for garnish fresh cilantro, chopped

Instructions

1. Step 1: Preheat grill to medium-high heat. Toss 1.5 pounds boneless skinless chicken breasts with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then shred.
2. Step 2: While chicken grills, char 3 large poblano peppers directly over the grill or under a broiler, turning occasionally until skin is blackened and blistered, about 10 minutes. Place peppers in a bowl, cover with plastic wrap, and steam for 10 minutes. Peel, seed, and roughly chop.
3. Step 3: In a hot skillet over medium heat, roast 3 Roma tomatoes, 1 small quartered white onion, and 3 garlic cloves for about 8 minutes until softened and lightly charred.
4. Step 4: Blend roasted poblanos, tomatoes, onion, garlic, 1/4 cup cilantro leaves, 1 tbsp lime juice, and 1 tbsp olive oil in a blender until smooth. Season with salt to taste.
5. Step 5: Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.
6. Step 6: Warm 12 corn tortillas in a dry skillet until pliable. Fill each with about 2-3 tbsp shredded grilled chicken and roll tightly.
7. Step 7: Spread 1 cup of the roasted poblano sauce evenly in the bottom of the baking dish. Arrange filled tortillas seam-side down in the dish.
8. Step 8: Pour remaining 1 cup sauce over the enchiladas and sprinkle 2 cups shredded Oaxaca or mozzarella cheese on top.
9. Step 9: Bake uncovered for 20 minutes until cheese is melted and bubbly.
10. Step 10: Serve enchiladas topped with 1/2 cup sour cream and 2 tbsp chopped fresh cilantro.