Spicy Poblano Chicken Enchiladas with Salsa Verde and Crema

When it comes to Mexican food, burritos often steal the spotlight-but enchiladas are the unsung heroes of the dinner table. They’re essentially easier-to-assemble burritos, smothered in a delicious sauce and baked until bubbly. This version features spiced chicken and charred poblano peppers rolled in warm tortillas, topped with tangy salsa verde and melted Mexican cheese.

The result is a comforting, flavorful dish that comes together quickly. A drizzle of hot sauce crema adds a final kick. Serve these enchiladas with a side of rice or a simple salad for a complete meal that’s sure to become a regular in your rotation.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the broiler to high (or oven to 500°F). Wash and dry all produce. Halve the poblano lengthwise, remove the core and seeds, then thinly slice crosswise. Trim the scallions and thinly slice, separating the white parts from the green tops.
2. In a small bowl, combine the sour cream and hot sauce. Add water 1 teaspoon at a time, stirring until the mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
3. Heat a drizzle of vegetable oil in a large ovenproof skillet over medium-high heat. Add the sliced poblano and season with salt and pepper. Cook, stirring occasionally, until softened and lightly blistered, 5-7 minutes.
4. Meanwhile, place the chicken strips in a medium bowl and pat dry with paper towels. Toss with a drizzle of oil, the southwest spice blend, salt and pepper. Add the chicken and scallion whites to the skillet with the poblano. Cook, stirring, until the chicken is browned and cooked through, 4-6 minutes. Stir in about one-quarter of the salsa verde. Taste and adjust seasoning with salt and pepper. Turn off the heat and transfer the filling to a separate medium bowl. Wipe out the skillet.
5. Divide the chicken mixture evenly among the tortillas. Roll up each tortilla and place seam-side down in the same skillet (if your skillet is not ovenproof or if you prefer, use a 9×13-inch baking dish). Pour the remaining salsa verde over the enchiladas and sprinkle with the Mexican cheese blend.
6. Broil (or bake) the enchiladas on the top rack until the cheese is browned and bubbly, 3-4 minutes. Watch carefully to avoid burning. Remove from the oven. Drizzle with the prepared crema and sprinkle with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more prone to cracking. Warm them briefly in a dry skillet or microwave to make them pliable before rolling.

Can I make these enchiladas ahead of time?

Absolutely. Assemble the enchiladas (without the final broil) and refrigerate for up to 24 hours. When ready to serve, add the salsa and cheese, then broil as directed, adding a couple of extra minutes if needed.

What can I serve with these enchiladas?

A side of Mexican rice, refried beans or a simple green salad with lime dressing complements the dish nicely.