Slow-Simmered Chicken Enchiladas with Roasted Poblano Sauce

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

Tender shredded chicken rolled in corn tortillas and baked with a smoky roasted poblano pepper sauce and melted cheese. This mexican-inspired cinco de mayo ready in about 75 minutes blends large (about 1.5 lbs) chicken breasts, olive oil, minced garlic cloves 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

• 2 large (about 1.5 lbs) chicken breasts
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 medium, diced onion
• 3 large poblano peppers
• 14 oz can fire-roasted diced tomatoes
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 400°F. Place 3 large poblano peppers on a baking sheet and roast for 20 minutes, turning occasionally, until skins are blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and chop coarsely.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 diced medium onion, sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Add the chopped roasted poblanos, 14 oz fire-roasted diced tomatoes with juices, 1 cup chicken broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Simmer for 10 minutes until sauce thickens slightly.
4. Step 4: While sauce simmers, poach 2 large chicken breasts in simmering water for 15 minutes until cooked through. Cool slightly, then shred using two forks.
5. Step 5: Stir the shredded chicken into the sauce and simmer for another 5 minutes to combine flavors. Remove from heat.
6. Step 6: Warm 12 small corn tortillas wrapped in a damp towel in the microwave for 30 seconds to make them pliable.
7. Step 7: Spread 1/2 cup of the sauce in the bottom of a 9x13 inch baking dish. Fill each tortilla with about 1/4 cup of the chicken mixture and roll tightly. Place seam side down in the baking dish.
8. Step 8: Pour the remaining sauce evenly over the enchiladas and sprinkle 2 cups shredded Monterey Jack cheese on top.
9. Step 9: Bake uncovered for 20 minutes at 400°F until cheese is melted and bubbly.
10. Step 10: Remove from oven and garnish with 1/4 cup chopped fresh cilantro before serving.