If you know me, then you know my love for enchiladas runs deep. Both my husband and I live for enchiladas nights because we just absolutely adore and crave them so often. I’m not sure how many different recipes I have for enchiladas now… but I assure you it’s a lot. Each recipe is so unique and different and I love them all equally. This one in particular is extra delicious. It starts with my classic chicken filling (which I use for many recipes) and a simple charred poblano/jalapeño sour cream “crema”. It’s not necessarily a sauce, but it definitely works well as one!

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Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour 20 minutes

Serves: 14-16 enchiladas


For chicken:

    3 boneless skinless chicken breasts, sliced in half lengthwise to create two equal pieces
    2-3 tbsp olive oil
    1 tsp kosher salt
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp chipotle chili powder
    1 tsp ground cumin
    1 tbsp ground coriander
    1 tbsp chili powder
    10 oz. can original rotel
    1/2 white onion, finely diced
    16 oz. monterrey jack cheese, shredded
    3/4 cup cilantro, chopped
  • For tortillas:
    • 14 corn tortillas
      1/2 cup canola oil

    For poblano sauce:

      4 poblano peppers
      1 jalapeño pepper
      1/4 bunch cilantro
      1 cup Mexican crema (or sour cream)
      1 tsp kosher salt
      1 large lime, juice of


    For tortillas:

    1. Place canola oil in a large cast iron skillet and heat to 350 degrees F. Fry each tortilla for about 2-3 seconds per side. Drain on paper towels and repeat till all tortillas are done. Set aside. (Do not pat off all the excess oil on the tortillas. They will need some oil still on them so they do not stick to the pan when cooking later on.)

    For chicken filling:

    1. Preheat the oven to 425 degrees F.
    2. Place the chicken on a baking sheet and cover in olive oil and spices listed. Use your hands to rub each side of the chicken with the oil and spices. Place in the oven and cook for 15 minutes, or until chicken is cooked through.
    3. Remove from the oven and shred the chicken with two forks. Mix in 2/3 of the cheese of cheese, can of rotel, chopped onion and cilantro. I do this directly on the baking sheet, but you may also transfer it to a large bowl. I prefer to use my hands to mix together. It works better than a fork or spoon.

    For poblano sauce:

    1. There are two ways you can do this first step. The first option is to place the poblanos and jalapeño over a gas stove and turn the fire on. Blister and char all sides of the peppers (will take about 5-8 minutes), then immediately transfer the peppers to a plastic bag and zip to close. This will seal in the heat and steam the peppers, allowing for the skin to easily be removed. Allow the peppers to sit in the bag for 15 minutes.
    2. The other option is to set your oven to a high broil. Place the peppers in the oven on a baking sheet on the top rack. Watch closely as the pepper blister and turn every minute or so until the peppers are blistered on all sides. Remove from the oven and immediately place in the sealed plastic bag.
    3. Once 15 minutes have passed, remove the peppers from the bag and use a knife to scrape off the layer of skin that is charred. (You can also use gloves and remove with your hands). If you don’t like spice, open up the peppers and remove the seeds and stems. If you do like spice, then skip that step.
    4. Place the peppers in a blender along with the remaining ingredients. Blend till smooth.


    1. Preheat the oven to 425 degrees F.
    2. Take a couple spoonfuls of chicken filling and roll tightly in a tortilla. Place in a large 9×15 baking dish. Repeat till all the tortillas are stuffed and the dish is full.
    3. Pour the poblano sauce over the tortillas and then sprinkle on the remaining cheese on top.
    4. Place in the oven and cook for about 15-20 minutes until bubbly.
    5. Remove from the oven and let rest for 5 minutes. Serve warm with extra cilantro and avocado slices.

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