Never made enchiladas before? No problem. These Poblano Sour Cream Chicken Enchiladas are so simple to make, and so good! Fill your tortillas, roll ’em up, cover with sauce and cheese, and bake!

I know y’all typically see healthy recipes around here- so no, these are not even a little bit healthy.

But life would be kind of sad if didn’t eat the good-for-the-soul stuff too, wouldn’t it?

I also have a husband that eats normal things like queso and nachos and enchiladas and most definitely not kale. When I make crazy good things for him, I want to share them with y’all, too!

A few weeks ago when we went down to Houston for my sister-in-law’s wedding, we had a friend house sit for us and take care of our lab (AKA our test child). To bribe him to house sit for us, I declared that I would make him an entire weekend of food, stock our fridge with beer, and that would be his payment.

Like any 20-something man offered free food and drinks, he accepted.

I waited for him to send me his requests, and he picked three things: a breakfast casserole, an easy lunch, and enchiladas.

Well that was all good and fine except for the fact that I, who grew up on the TX-Mexico border, speak fluent Spanish and am Hispanic, have never in my life made enchiladas.

(insert nervous upside down smile emoji here)

The good thing about enchiladas is that if you put enough cheese on them, it doesn’t really matter what’s rolled up inside (or at least that’s what my husband says).

I read through a few recipes and mashed them together to create these crazy good poblano sour cream chicken enchiladas.

What You’ll Need

For the sauce:

• Sour cream
• Poblano pepper (you can sub a can of green chiles for a quick option)
• Butter
• Flour
• Chicken broth

For the filling:

• Cooked chicken (a shredded rotisserie chicken is super quick and works awesome for this!)
• Diced onion
• *Cheese. Lots of it.

*I made this once with monterrey jack and once with pepper jack. The monterrey jack was a harder cheese and was easier to work with.

ALSO, if you can, buy the cheese in block form and shred it with a grater. It melts better and overall gives you a better texture.

Kitchen tools you’ll need:

• 9×13 dish
• Cheese grater
• Whisk
• Mini food processor

How To Make Poblano Sour Cream Chicken Enchiladas

FINALLY, the recipe.

If you’ve never made enchiladas before, HI WELCOME, YOU CAN TOTALLY DO THIS.

These were the first enchiladas I ever made in my whole life. They’re so crazy easy and I’m about to take you on an enchilada making crash course. Grab a margarita and settle in.

I’m kidding.

Sort of.

If you’re new here, I like to give detailed instructions in the post so that you get the nitty gritty of how it’s done. If you’re an experienced cook and you got this, just hop on down to the recipe at the bottom of the post.

P.S., if you’re a flour tortilla enchilada kind of person, you go for it. Traditionally they’re made with corn so that’s what the recipe calls for.

Step 1: Prepare Your Ingredients

If you’re anything like me, you like to have all your ingredients ready and set out in a clear assembly line. Let’s do that.

First, let’s get the poblano roasting. Preheat your oven to 350 and throw that poblano in straight on a rack for 20 minutes.

The Enchilada Filling

Second, make your enchilada filling and set it aside: 2 cups of cooked chicken, 1/2 cup of diced onion and 1 cup of shredded cheese.

LIFE HACK: If your chicken is pulled straight off a rotisserie, take some kitchen shears to them in the bowl. It’s a really quick way to get your chicken the right size for going into the tortillas.

The Poblano Sour Cream Sauce

Okay-start your sauce. Melt the butter over medium heat in a medium or large skillet. Whisk in the flour until well combined. Then add chicken broth, whisk, and cook a few minutes until it’s thick and bubbly. Set aside.

Easy enough, right?

Here’s the poblano sour cream part: in a food processor, blend up the sour cream and the de-seeded poblano pepper. Whisk this sour cream mixture into your thick sauce on the skillet until it’s well combined.

Now you have your enchilada filling and enchilada sauce ready. Let’s do this thang.

Step 2: Assemble The Enchiladas

Before you start filling the tortillas, spread out 1 cup of the poblano sour cream sauce along the bottom of your 9×13 dish.

If you’re using corn tortillas, they’re easier to work with if they’re a little warm. Dampen a paper towel, wrap your tortillas and pop them in the microwave for about thirty seconds. If your tortillas are room temperature or cold, there’s a good chance they’ll crack as you’re rolling them up.

Fill each tortilla with about 1/4 cup of the filling. Spread it out evenly and roll it like a flauta (see picture above).

Place your filled tortilla seam side down in the dish. Fill ’em all up!

If you have extra filling, you can just tuck it into the sides of the dish. It all just turns into cheesy goodness in the end anyway.

Lastly, pour the remaining poblano sour cream sauce over the enchiladas and top with as much cheese as your heart desires.

Step 3: Bake!

Throw ’em in the oven for 20-25 minutes, or until your cheese starts to bubble.

Print Recipe

Poblano Sour Cream Chicken Enchiladas

Never made enchiladas before? No problem. These Poblano Sour Cream Chicken Enchiladas are so simple to make, and so good!

Prep Time

25 minutes

Cook Time

20-25 minutes

Servings

enchiladas

Ingredients

for the sauce

• 3 tbsp unsalted butter
• 3 tbsp flour
• 1.5 cups chicken broth
• 8 oz sour cream
• 1 poblano pepper or sub can of diced green chiles, drained

for the filling

• 2 cups shredded chicken
• 2.5 cups monterrey jack cheese
• 1/2 cup onion diced
• 8 corn tortillas

Prep Time 25 minutes Cook Time 20-25 minutes Servings enchiladas Ingredients for the sauce 3 tbsp unsalted butter 3 tbsp flour 1.5 cups chicken broth 8 oz sour cream 1 poblano pepper or sub can of diced green chiles, drained for the filling 2 cups shredded chicken 2.5 cups monterrey jack cheese 1/2 cup onion diced 8 corn tortillas

Instructions

Prepare The Ingredients

1. Preheat oven to 350. Place the whole poblano pepper straight onto the middle rack to roast for 20 minutes.
2. Meanwhile, on the stove in a large skillet, melt the butter. Whisk in the flour until well combined.
3. Next, slowly add in chicken broth, whisking to combine. Cook for 4-5 minutes until thick and bubbly. Set aside.
4. While the poblano continues to roast, prepare the filling. In a medium bowl, combine chicken, diced onion, and 1 cup of the cheese. Mix well and set aside.
5. Once the poblano is finished, remove seeds and place in a food processor with the sour cream. Blend until well combined.
6. Whisk the sour cream mixture into the butter-flour-chicken broth mixture in the skillet.

Assemble The Enchiladas

1. Pour 1 cup of the poblano sour cream into the bottom of the 9x13 dish.
2. Place about 1/4 cup of the filling into a corn tortilla* and roll it up. Place seam side down into the dish. Repeat for the remaining tortillas.
3. Top the filled tortillas with the rest of the poblano sour cream sauce and top with remaining cheese.
4. Bake at 350 for 20-25 minutes, until cheese is bubbly.

Recipe Notes

• Corn tortillas are easier to work with when they're warm. Wrap your stack of tortillas with a damp paper towel and microwave for 30 seconds to warm them up without drying them out.
• You can absolutely make this with flour tortillas instead of corn!
• For the most melty-deliciously perfect cheese, buy a block of cheese and shred it yourself. It really is a different texture!

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Happy Enchilada Making!