Creamy Chicken & Poblano Enchiladas
If you’re looking for a comforting, flavorful, and nourishing dinner that feels like a hug on a plate, this Creamy Chicken & Poblano Enchiladas recipe is for you. It’s packed with protein, has a touch of spice, and gets its rich, creamy texture without relying on processed ingredients. Whether you’re cooking for your family, prepping meals ahead of a busy week, or just craving something cozy, this dish hits all the marks.
It uses fresh poblano peppers, which are milder than jalapeños but still bring warmth and depth. The creamy sauce is made with just two ingredients—salsa verde and heavy cream—making it super easy to pull together, and it tastes like you’ve been simmering it for hours. Plus, the lime juice and honey bring just the right brightness to balance everything out.
My Favorite Brands to Use in this Recipe:
- Siete Foods Salsa Verde – Simple, wholesome ingredients and none of the preservatives or added sugars you’ll find in most store-bought salsas. It’s also grain-free, dairy-free, and gluten-free, making it a cleaner option that still delivers big flavor.
- Making your own Salsa Verde – I love making my own salsa verde when I have a few extra minutes — it’s easier than you think! Just roast tomatillos, onions, garlic, and blend them with cilantro, olive oil, and a pinch of salt and pepper. It’s super fresh, naturally vibrant, and you control exactly what goes in.
- Vista Hermosa Tortillas – These tortillas are made with real, non-GMO ingredients and no artificial preservatives. They have a soft texture and authentic flavor that makes a huge difference in any enchilada or taco dish — a total upgrade from the overly processed options on most grocery shelves.
- Organic Valley Heavy Cream – I opt for Organic Valley’s heavy cream because it comes from pasture-raised cows and is never made with antibiotics or synthetic hormones. It’s a cleaner, more ethical choice, and the taste is richer and creamier too!
Chicken & Poblano Enchiladas
Ingredients
- 3 Organic Chicken Breast
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1 tsp Onion, Garlic, Cumin, Chili Powder, Salt, Pepper
- 2 Poblano Peppers
- 2 cups Pepper Jack Cheese
- 2 Limes
- 8 Tortillas
- 1 cup Salsa Verde
- 1/2 cup Heavy Cream
- Cilantro
Instructions
- Preheat your oven to 400°F. Coat the chicken with olive oil, salt, pepper, honey, and spices. Place on a baking sheet and roast for 20–25 minutes until fully cooked (internal temp should be 160°F). Let cool.
- Once cooled, shred the chicken using your fingers or a fork. Combine in a large bowl with chopped poblanos, 1 cup of shredded cheese, and lime juice.
- Scoop about ⅓ cup of the mixture into each tortilla, roll, and place seam-side down in a 9×13 baking dish. You should get 8 enchiladas.
- Mix heavy cream and salsa verde. Pour evenly over the enchiladas, making sure they’re well-coated.
- Top with the remaining cheese. You can refrigerate and bake later or cook immediately at 425°F for 25–30 minutes. Garnish with fresh cilantro before serving.