Slow-Cooked Poblano Chicken Enchiladas with Roasted Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender shredded chicken slow-cooked with smoky poblanos, wrapped in corn tortillas and baked in a vibrant roasted tomato enchilada sauce. This Mexican-inspired Cinco de Mayo recipe, ready in about 300 minutes, pairs chicken breasts, poblano peppers, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 lbs chicken breasts
• 3 medium poblano peppers
• 1 large yellow onion
• 4 cloves garlic cloves
• 14 oz canned fire-roasted tomatoes
• 2 peppers chipotle peppers in adobo
• 1 tsp ground cumin
• 1 tsp dried oregano
• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup cilantro leaves
• 2 tbsp lime juice
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Roast 3 medium poblano peppers on a baking sheet for 15 minutes, turning halfway, until skins are blistered and charred; place in a bowl and cover with plastic wrap to steam for 10 minutes. Peel, seed, and dice the poblanos.
2. Step 2: Meanwhile, dice 1 large yellow onion and mince 4 garlic cloves. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 5 minutes until translucent and fragrant.
3. Step 3: Add diced poblano peppers, 1 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper to the skillet; cook 3 minutes until peppers soften.
4. Step 4: Add 14 oz canned fire-roasted tomatoes and 2 chopped chipotle peppers in adobo sauce to the skillet. Simmer for 10 minutes until sauce thickens slightly.
5. Step 5: While sauce simmers, place 2 lbs chicken breasts in a slow cooker with 1 tbsp lime juice and 1 tbsp olive oil; cook on low for 4 hours until chicken shreds easily.
6. Step 6: Shred the cooked chicken with two forks and stir into the tomato sauce mixture.
7. Step 7: Reduce oven temperature to 375°F. Lightly oil a 9x13 inch baking dish. Warm 12 corn tortillas in a dry skillet for 10 seconds each side until flexible.
8. Step 8: Dip each tortilla into the sauce, fill with 1/4 cup shredded chicken mixture and 2 tbsp shredded Monterey Jack cheese, roll tightly, and place seam-side down in the baking dish.
9. Step 9: Pour remaining sauce evenly over the rolled enchiladas and sprinkle with 1 cup shredded Monterey Jack cheese.
10. Step 10: Bake uncovered for 20 minutes until cheese is melted and bubbly. Garnish with 1/4 cup chopped cilantro leaves and remaining 1 tbsp lime juice before serving.