Authentic home cooking from Mexico, with US measurements.

Originally published on Cookpad Mexico as Enchiladas de Pollo en Salsa de Chile Poblano

Chicken Enchiladas in Poblano Chile Sauce

Name: Chicken Enchiladas in Poblano Chile Sauce
Total time: 3600 s
Yield: Serves 5 servings
Ingredients: 1 large chicken breast, cooked and shredded; 10 poblano peppers, roasted and peeled; 1/2 onion; 2 cloves garlic; 20 corn tortillas; 2 cups sour cream (about 1/2 liter); 2 cups shredded or sliced Manchego cheese (about 200 grams); Chicken bouillon or salt, to taste; Black pepper, to taste; as needed Oil,

MarceCamberos @cookmcd2602

México

This is a dish my mother used to make for us. Every Saturday, one of her children would get to choose what she cooked.

MarceCamberos @cookmcd2602

México

This is a dish my mother used to make for us. Every Saturday, one of her children would get to choose what she cooked.

Saved

Ingredients

1 hour

Serves 5 servings

1large chicken breast, cooked and shredded
10poblano peppers, roasted and peeled
1/2onion
2 clovesgarlic
20corn tortillas
2 cupssour cream (about 1/2 liter)
2 cupsshredded or sliced Manchego cheese (about 200 grams)
Chicken bouillon or salt, to taste
Black pepper, to taste
as neededOil,

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Steps

1 hour

1

Cook the chicken breast with a piece of onion and a little salt. Once cooked, shred the chicken.
2

Roast the poblano peppers and place them in a plastic bag to steam for 20 minutes. Peel off the skins, remove the seeds, and blend the peppers with a piece of onion and the garlic. Season with chicken bouillon or salt and a little black pepper. Add water or milk to reach your desired sauce consistency, and thin it further with milk or sour cream if needed.
3

Lightly fry the tortillas in oil, then fill each with shredded chicken. Fold them in half or roll them up like tacos. Arrange them in a baking dish.
4

Pour the sauce over the enchiladas and top with cheese. Bake in the microwave or a conventional oven until the cheese is melted and slightly golden.
5

Serve with onion rings and sour cream on top. This time, I made a small batch for myself using frozen poblano strips, which I sautéed until soft before blending and seasoning with bouillon and pepper. I didn’t bake them this time, but they look nicer when the cheese is melted and golden.

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Cooksnaps

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MarceCamberos @cookmcd2602

Published in the US on November 11, 2025 13:00

México

Soy una gran aficionada a la cocina, de todo tipo, me gusta prepararles a mis hijos sus platillos favoritos y que los disfruten al máximo.También quiero aprender de ustedes.

Keywords

Enchilada Onion Manchego Chicken Breast Corn Tortilla Poblano Chicken Garlic

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