Oven-Baked Chicken Enchiladas with Roasted Poblano Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender chicken wrapped in corn tortillas, baked in a smoky roasted poblano pepper sauce, topped with melted cheese and fresh cilantro. This mexican-inspired cinco de mayo ready in about 60 minutes blends pound boneless skinless chicken breasts, tablespoons olive oil, garlic cloves, minced 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 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

• 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 3 medium roasted poblano peppers, peeled and seeded
• 1 medium yellow onion, chopped
• 1 cup low sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 8 small corn tortillas
• 2 cups shredded Oaxaca cheese or mozzarella
• 1/4 cup fresh cilantro leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• for serving lime wedges

Instructions

1. Step 1: Preheat oven to 375°F. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add 3 minced garlic cloves and 1 chopped yellow onion, sauté for 4 minutes until translucent and fragrant.
2. Step 2: Add 3 roasted poblano peppers (peeled and seeded), 1 cup chicken broth, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the saucepan. Simmer for 10 minutes, then blend until smooth to create the sauce.
3. Step 3: Meanwhile, poach 1 pound boneless skinless chicken breasts in simmering water for 15 minutes or until cooked through. Remove and shred the chicken finely.
4. Step 4: Soften 8 small corn tortillas by wrapping them in a damp cloth and microwaving for 30 seconds. Spread 1/4 cup of the poblano sauce evenly on the bottom of a 9x13 inch baking dish.
5. Step 5: Fill each tortilla with about 1/4 cup shredded chicken and 1/4 cup shredded Oaxaca cheese. Roll tightly and place seam side down in the baking dish.
6. Step 6: Pour the remaining poblano sauce evenly over the enchiladas, then sprinkle with the remaining 1 cup shredded cheese.
7. Step 7: Bake uncovered for 20 minutes at 375°F until cheese is melted and bubbly. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.