Roasted Poblano Salsa Chicken Enchiladas Recipe


For the Roasted Poblano Salsa

  • 3-4 large poblano peppers
  • 1/2 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste

For the Chicken Filling

  • 2 cups cooked, shredded chicken (rotisserie chicken saves time!)
  • 1/2 cup roasted poblano salsa (from above)
  • 1/2 cup shredded Monterey Jack or Mexican cheese blend
  • Salt and pepper to taste

For the Enchiladas

  • 12-14 corn tortillas
  • 1 tablespoon olive oil or vegetable oil
  • 1 cup roasted poblano salsa (additional for topping)
  • 1 cup shredded Monterey Jack or Mexican cheese blend (for topping)

Optional Garnishes

  • Diced fried potatoes
  • Sour cream or Mexican crema
  • Chopped fresh cilantro
  • Sliced avocado
  • Pickled red onions


1. Roast the Poblanos

  • Broiler Method: Preheat broiler to high. Place poblanos on a baking sheet. Broil 5-7 minutes per side, until skin is blackened and blistered. Let cool in a covered bowl, then peel, remove seeds, and chop.
  • Open Flame Method: Roast poblanos directly over a gas stove flame, turning regularly until charred. Follow the same cooling, peeling, and chopping process.

2. Make the Salsa

  • Heat olive oil in a medium pan over medium heat. Add onion and garlic, cooking until softened (3-4 minutes).
  • Add chopped poblanos, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
  • Bring to a simmer, then reduce heat and cook for 10-15 minutes until slightly thickened.
  • Remove from heat and set aside 1/2 cup for the chicken filling.

3. Prepare the Chicken Filling

  • Combine shredded chicken, 1/2 cup of the roasted poblano salsa, 1/2 cup of cheese, salt, and pepper. Mix well.

4. Prepare the Tortillas

  • Heat a large skillet over medium heat. Briefly soften each tortilla in hot oil (5-10 seconds per side) to make them more pliable.
  • Alternative: Warm tortillas in the microwave wrapped in a damp paper towel (30-second intervals).

5. Assemble the Enchiladas

  • Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  • Spread a thin layer of salsa on the bottom of your baking dish.
  • Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
  • Pour the remaining salsa over enchiladas and top with the remaining cheese.

6. Bake

  • Bake uncovered for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

7. Garnish and Serve

  • Garnish with any combination of diced fried potatoes, sour cream/crema, cilantro, avocado, and pickled red onions. Serve immediately and enjoy!

Important Things

Cheese Options: Feel free to use your favorite cheeses: Cheddar, Oaxaca, or Queso Fresco are all delicious variations.

Spice Level: Increase the heat by adding a seeded jalapeño or serrano pepper when making the salsa.

Make-Ahead: Prepare the salsa and chicken filling a day ahead. Assemble the enchiladas, cover, and refrigerate until ready to bake. Add a few minutes to bake time if chilled.


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