Description
These Poblano Cream Chicken Enchiladas offer a delightful twist on a classic dish, combining the mild heat of poblano peppers with a creamy sauce and crunchy pepitas. This recipe is perfect for a comforting weeknight meal or a special gathering.
Ingredients
Scale
- 500g (1.1lb) Chicken Thighs: Cooked and shredded
- 200g (7oz) Cheddar Cheese: Shredded, halal-certified
- 100g (3.5oz) Mozzarella Cheese: Shredded, halal-certified
- 8–10 Corn Tortillas: 6-inch size
- 2 Tbsp (30ml) Vegetable Oil
- 1 Medium Onion: Finely diced
- 2 Garlic Cloves: Minced
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- ½ tsp Dried Oregano
- 400g (14oz) Tomato Sauce
- 240ml (1 cup) Chicken Broth: Or vegetable broth
- Salt and Pepper to Taste
- 2 Large Poblano Peppers: Roasted, peeled, seeded, and chopped
- 200ml (¾ cup) Heavy Cream
- 50g (1.75oz) Cream Cheese: Halal-certified
- 1 Tbsp (15ml) Lime Juice
- 1 tsp Chili Flakes (Optional)
- 2 Tbsp (30g) Pumpkin Seeds (Pepitas): Toasted
- 2 Tbsp Fresh Cilantro: Chopped
- Lime Wedges for Serving
Instructions
- Prepare Oven & Dish: Preheat oven to 180°C (350°F) and oil a 23×33 cm (9×13 in) baking dish.
- Roast Peppers: Broil or flame-roast poblanos until blackened, steam for 10 minutes, peel, seed, and chop.
- Make Sauce: Blend poblanos, cream, cream cheese, lime juice, and chili flakes until smooth.
- Sauté Aromatics: Sauté onion and garlic in oil until softened and fragrant.
- Cook Chicken: Combine chicken, cumin, paprika, oregano, salt, and pepper; heat through.
- Warm Tortillas: Warm tortillas in microwave or skillet until pliable.
- Assemble Enchiladas: Fill tortillas with chicken and cheese, roll tightly, and arrange in dish.
- Add Sauce & Cheese: Pour tomato sauce/broth mixture over enchiladas, then drizzle with poblano sauce and sprinkle with cheese.
- Bake: Bake for 20-25 minutes, until bubbly and golden.
- Garnish & Serve: Garnish with pepitas, cilantro, and lime wedges.
Notes
Toasting pepitas enhances their flavor and adds a delightful crunch. Warming tortillas prevents cracking during rolling.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Mexican
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: enchiladas,chicken,poblano,cream,mexican,dinner,comfort food,cheese