New awesomesauce enchiladas here! Delicious chicken enchiladas made with roasted poblano peppers, veggies, Pepper Jack cheese, and baked in creamy sauce.
New house means a new chicken enchilada recipe for me. I have many different enchilada recipes because it’s one of my favorite dinners to make (and eat). There is just something about a combination of meat, veggies, cheese, creamy sauce and of course, it’s all rolled into a soft, sauce-soaked flour tortilla. It think it’s the tortilla that sells it for me. Mac and cheese aside, this is my favorite comfort food.
I’ve been christening my new kitchen and stove all week and I wanted to make new versions of some of my essential recipes. I already made a new cheesecake, Double Chocolate Ganache and Raspberry Cheesecake, that I shared with our family and friends who came to check out our house. Then I needed to make our favorite enchiladas.
When I told hubby that I was making chicken enchiladas for dinner, he begged me not to make them too spicy. It seems like I’ve been making quite a few spicy recipes lately and his stomach is waving a white flag. So I decided to make enchiladas with pobalno peppers, since they are a milder chili pepper. I also roasted them first for a nice flavor addition. This is an extra step that I definitely recommend for the full experience.
Just a reminder, don’t substitute sour cream for Greek yogurt. I kick myself every time I do and I don’t even know why I attempt anymore. No matter what the yogurt ad campaign claims, Greek yogurt doesn’t substitute sour cream 100% equally! Greek yogurt is different from sour cream, so it is not a one to one substitute in everything. In baking, Greek yogurt can be substituted for sour cream and in cold recipes, like dips. Just make sure to use full fat yogurt, not non-fat or less-fat. When cooking hot, savory dishes, I recommend to just use sour cream. Amount of calories and fat saved by the substitution won’t be a significant one but there is a good chance you will end up throwing away what you were cooking and having to start over due to yogurt curdling. Greek yogurt doesn’t cook well at higher temperatures and when mixed with ingredients of higher acidity.
Roasted Poblano and Chicken Enchiladas
- 3 large poblano peppers
- 1 Tbsp vegetable oil
- 1.25 lb raw chicken tenders
- Salt and ground black pepper
- 2 Tbsp vegetable oil for cooking
- 1/2 large yellow onion sliced
- 1 large green bell pepper seeded and sliced
- 1 Tbsp butter
- 1 Tbsp flour
- 2 garlic cloves
- 1 1/4 cups whole milk
- 1/2 cup sour cream
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 8 oz Pepper Jack cheese
- 6 medium flour tortillas
- Roasting poblano peppers:
- Preheat oven to 450 and line a baking sheet with aluminum foil. Wash, dry and lightly rub poblano peppers with oil. Place whole peppers on the prepared baking sheet.
- Roast peppers in the oven for 30-40 minutes, until wrinkly and skin is dark.
- Let peppers rest for about 30 minutes before handling them.
- Meanwhile, prepare your chicken, and onions and peppers.
- Cook chicken tenders with some salt and pepper, over medium heat. Take out of the pan and place on the cutting board until cooled enough to dice.
- In the same cooking pan, cook onions and bell pepper until soft.
- Dice chicken and add it to a large mixing bowl. Add cooked onions and bell pepper.
- Once roasted poblano peppers are cooled, peel off skin and pull off the stem with seeds. Dice poblano pepper meat and add it to the chicken.
- Add some salt to the bowl with chicken and veggies, mix well. This is your enchilada filling.
- Grate Pepper Jack cheese, if using block, and set aside a couple of ounces for topping.
- You can use the same cooking pan for the sauce as you cooked chicken and veggies in. (More flavor in the sauce.)
- Melt butter over medium-low heat and add pressed garlic. Saute garlic just until flagrant. Sprinkle flour over the top, mix with a whisk and slowly pour in milk, while whisking. Keep slowly whisking until smooth. Whisk in sour cream and add seasoning. Cook until thickened a bit and completely heated through. Take off heat.
- Preheat oven to 350 and lightly grease a casserole dish. (Big enough to fit 6 enchiladas.)
- Spread a couple of scoops of sauce at the bottom of the casserole dish.
- Spread about 1/2 cup of chicken filling onto tortilla. Spread it in one long line, across the tortilla. Add a couple of tablespoons of Pepper Jack cheese on top and roll the tortilla. Place it in the casserole dish, seam down. Repeat with remaining tortillas.
- Pour sauce evenly over rolled enchiladas and spread remaining Pepper Jack cheese on top.
- Bake for 20 minutes.
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