Chicken and Poblano Cream Cheese Enchiladas

• 1 lb cooked shredded chicken
• 2 cups shredded Mexican blend cheese
• 8 oz cream cheese, softened
• 2 cups enchilada sauce
• 2 poblano peppers, roasted and diced
• 1 medium onion, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 12 small tortillas
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix shredded chicken with roasted poblanos, onion, cumin, chili powder, garlic powder, and salt.
3. 3 In a separate bowl, combine cream cheese with 1 cup of shredded cheese until smooth.
4. 4 Brush a 9x13 inch baking dish with olive oil.
5. 5 Dip each tortilla in enchilada sauce, then fill with chicken mixture and a spoonful of cream cheese mix. Roll up.
6. 6 Place rolled enchiladas seam-side down in the prepared dish.
7. 7 Pour remaining enchilada sauce over the enchiladas and top with the remaining cheese.
8. 8 Bake for 30 minutes or until bubbly and cheese is melted.
9. 9 Garnish with fresh cilantro before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• baking sheet

Variations

• Add black beans for extra texture and protein.
• Swap chicken for pulled pork for a different twist.

Substitutions

• If cream cheese is unavailable, use a mix of ricotta and mozzarella.
• Corn tortillas can replace flour tortillas for a gluten-free option.

Pairings

• Mexican rice
• refried beans
• fresh guacamole

Nutrition

Tips

• For a smokier flavor, use chipotle enchilada sauce.
• Roast poblanos directly over a gas flame or under a broiler for easy charring.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: These enchiladas freeze well! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of Mexican rice and refried beans.
• Pair with a fresh avocado salad.

FAQ