Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Poblano Chile Enchiladas Recipe
Poblano chile enchiladas with chicken create flavor combinations that make taste buds jump for joy through authentic heat and complex pepper flavors. This sophisticated recipe showcases how poblano peppers add depth and complexity to traditional enchilada preparations. The mild heat and rich flavor make poblanos perfect for enchilada applications.
After tasting these chicken and poblano enchiladas, your taste buds will jump for joy!
Prep Time:
35 mins
Cook Time:
1 hr 15 mins
Additional Time:
30 mins
Total Time:
2 hrs 20 mins
Servings:
5
Yield:
10 enchiladas
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Ingredients
3 cups water
2 (8 ounce) skinless, boneless chicken breast halves
1 medium onion, chopped
2 tablespoons minced garlic
1 tablespoon chicken bouillon granules
4 fresh poblano chilies
1 (8 ounce) container sour cream
2 tablespoons olive oil
10 (6 inch) corn tortillas
1 cup shredded mozzarella cheese
Directions
Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.
Roast poblano chiles over an open flame (or underneath a broiler) until the skin has blackened on all sides. Place chiles into a plastic bag (or bowl covered with plastic wrap), and let cool, about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.
Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.
Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.
Pour puréed poblano mixture into the skillet and simmer for 10 minutes.
While the sauce is cooking, slice cooled chicken into 1/4-inch strips.
Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.
Spoon remaining sauce over enchiladas, then sprinkle with mozzarella.
Nutrition Facts (per serving)
| 443 | Calories |
| 22g | Fat |
| 31g | Carbs |
| 32g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 443 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 10g | 48% |
| Cholesterol 87mg | 29% |
| Sodium 478mg | 21% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 5g | 18% |
| Total Sugars 3g | |
| Protein 32g | 64% |
| Vitamin C 35mg | 38% |
| Calcium 300mg | 23% |
| Iron 2mg | 9% |
| Potassium 557mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
