Spicy Salsa Verde Chicken Enchiladas with Poblano and Crema

Enchiladas are the ultimate comfort food-warm tortillas stuffed with savory filling, topped with sauce and cheese, then baked until bubbly. This version features tender chicken seasoned with a Southwest spice blend, paired with blistered poblano peppers for a smoky kick. A tangy salsa verde and melty Mexican cheese blend create a rich, satisfying dish.

What sets these enchiladas apart is the homemade hot sauce crema. A simple mix of sour cream and hot sauce, thinned to a drizzle, adds a cool, spicy finish. Ready in under 30 minutes, this recipe is perfect for busy weeknights when you crave something hearty and flavorful.

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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. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
3. Heat a drizzle of 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 a quarter of the salsa verde. Taste and adjust seasoning with salt and pepper. Transfer the filling to a bowl and wipe out the skillet.
5. Divide the chicken mixture evenly among the tortillas. Roll up the tortillas and place them seam-side down in the same skillet (if not ovenproof, use a 9×13-inch baking dish). Pour the remaining salsa verde over the top and sprinkle with the Mexican cheese blend.
6. Broil (or bake) 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 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. Warm them briefly in a dry skillet or microwave to make them pliable before rolling.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make this recipe ahead of time?

Absolutely. Assemble the enchiladas without broiling, cover and refrigerate for up to 24 hours. When ready to eat, broil as directed, adding a few extra minutes if needed.