Slow-Cooked Chipotle Chicken Enchiladas with Roasted Poblano Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender shredded chicken slow-cooked with chipotle chiles rolled in corn tortillas and baked under a smoky roasted poblano cream sauce. This mexican-inspired cinco de mayo ready in about 290 minutes blends boneless, skinless chicken thighs, minced garlic cloves, medium, diced onion 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 lbs boneless, skinless chicken thighs
• 2 peppers, chopped chipotle peppers in adobo sauce
• 4 minced garlic cloves
• 1 medium, diced onion
• 12 corn tortillas
• 3 large, peeled and chopped roasted poblanos
• 1 cup heavy cream
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 cups shredded Monterey Jack cheese
• 2 tbsp olive oil
• 1/4 cup chopped, for garnish cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 4 minutes until softened and fragrant. Add 1.5 lbs boneless chicken thighs, 2 chopped chipotle peppers in adobo, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, then transfer everything to a slow cooker and cook on low for 4 hours until chicken is tender enough to shred.
2. Step 2: While chicken cooks, roast 3 large poblanos over an open flame or under a broiler until skins are charred. Place in a bowl covered with plastic wrap for 10 minutes, then peel off skins and chop poblanos. Blend chopped poblanos with 1 cup heavy cream until smooth, set aside.
3. Step 3: Preheat oven to 375°F. When chicken is ready, shred with two forks and mix with 1/2 cup shredded Monterey Jack cheese.
4. Step 4: Warm 12 corn tortillas in a dry skillet for 20 seconds per side until pliable. Spoon about 1/4 cup shredded chicken mixture onto each tortilla, roll tightly and place seam side down in a greased 9x13 inch baking dish.
5. Step 5: Pour the roasted poblano cream sauce evenly over the rolled enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
6. Step 6: Bake uncovered for 20 minutes until sauce is bubbling and cheese is golden and melted.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.