Ingredients
For the Roasted Poblano Salsa
- 3-4 large poblano peppers
- 1/2 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
For the Chicken Filling
- 2 cups cooked, shredded chicken (rotisserie chicken saves time!)
- 1/2 cup roasted poblano salsa (from above)
- 1/2 cup shredded Monterey Jack or Mexican cheese blend
- Salt and pepper to taste
For the Enchiladas
- 12-14 corn tortillas
- 1 tablespoon olive oil or vegetable oil
- 1 cup roasted poblano salsa (additional for topping)
- 1 cup shredded Monterey Jack or Mexican cheese blend (for topping)
Optional Garnishes
- Diced fried potatoes
- Sour cream or Mexican crema
- Chopped fresh cilantro
- Sliced avocado
- Pickled red onions
Instructions
1. Roast the Poblanos
- Broiler Method: Preheat broiler to high. Place poblanos on a baking sheet. Broil 5-7 minutes per side, until skin is blackened and blistered. Let cool in a covered bowl, then peel, remove seeds, and chop.
- Open Flame Method: Roast poblanos directly over a gas stove flame, turning regularly until charred. Follow the same cooling, peeling, and chopping process.
2. Make the Salsa
- Heat olive oil in a medium pan over medium heat. Add onion and garlic, cooking until softened (3-4 minutes).
- Add chopped poblanos, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a simmer, then reduce heat and cook for 10-15 minutes until slightly thickened.
- Remove from heat and set aside 1/2 cup for the chicken filling.
3. Prepare the Chicken Filling
- Combine shredded chicken, 1/2 cup of the roasted poblano salsa, 1/2 cup of cheese, salt, and pepper. Mix well.
4. Prepare the Tortillas
- Heat a large skillet over medium heat. Briefly soften each tortilla in hot oil (5-10 seconds per side) to make them more pliable.
- Alternative: Warm tortillas in the microwave wrapped in a damp paper towel (30-second intervals).
5. Assemble the Enchiladas
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread a thin layer of salsa on the bottom of your baking dish.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining salsa over enchiladas and top with the remaining cheese.
6. Bake
- Bake uncovered for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
7. Garnish and Serve
- Garnish with any combination of diced fried potatoes, sour cream/crema, cilantro, avocado, and pickled red onions. Serve immediately and enjoy!
Important Things
Cheese Options: Feel free to use your favorite cheeses: Cheddar, Oaxaca, or Queso Fresco are all delicious variations.
Spice Level: Increase the heat by adding a seeded jalapeño or serrano pepper when making the salsa.
Make-Ahead: Prepare the salsa and chicken filling a day ahead. Assemble the enchiladas, cover, and refrigerate until ready to bake. Add a few minutes to bake time if chilled.
