Creamy Chicken Stuffed Poblano Enchiladas are packed with juicy chicken, sour cream, cheese, and all the best enchilada seasonings. They’re smothered in a white cream sauce with green chiles, topped with even more gooey cheese, and baked to a golden brown bubbly perfection.
These Chicken Stuffed Poblano Enchiladas scream the perfect Cinco de Mayo dinner recipe. Celebrate with a delicious low-carb Mexican dinner recipe when of creamy enchiladas without the tortillas. These Poblano Enchiladas stuffed with chicken are so satisfying and filling with a rich poblano sauce that seals the deal.
Step-by-step instructions plus photos see below!
Why You’ll Love These Creamy Chicken Stuffed Poblano Enchiladas
- Another fantastic quick chicken main dish
- Gooey and cheesy
- Simple to assemble
If you love recipes like this, you may also enjoy these Chorizo-Stuffed Poblano Peppers.
- Large poblano pepper
- Chicken– Shredded or chopped Chicken breasts, pulled chicken thigh meat, or rotisserie chicken meat works well.
- Monterey Jack Cheese
- Chicken broth
- Sour cream
- Green chilis
- Salt & Pepper
- Adobo Seasoning
- Minced Onion
How to Make
The full list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Preheat oven to 350 degrees and prepare a 9×13 baking dish with nonstick spray.
Step Two: Cut the tops off of the poblano peppers, remove seeds, and cut in half lengthwise.
Step Three: In a bowl mix chicken, 1 cup of cheese, ½ cup sour cream, and all seasonings until well combined.
Step Four: Fill the pepper halves with the chicken mixture and place in baking dish.
Step Five: In a skillet over medium high heat melt the butter then whisk in the flour.
Step Six: Add in chicken broth then remaining sour cream and green chilis.
Step Seven: Stir until sauce thickens then pour over stuffed peppers.
Step Eight: Top with remaining cheese and bake for 25-30 minutes until heated through and cheese is melted and golden brown.
Step Nine: Garnish with chopped cilantro, serve, and enjoy!
Store your leftover Chicken Poblano Stuffed Peppers wrapped in plastic wrap and stored inside a container. You can keep your leftovers in the refrigerator for up to 4 days.
You can prep these Enchiladas and freeze them wrapped in plastic wrap and then aluminum foil.
When you’re ready remove them from the freezer to thaw overnight in the fridge and reheat as necessary.
- When buying your poblanos at the grocery store, look for nice and big ones. They need to look big enough to stuff, so keep that in mind as you’re perusing the produce.
- For even more creaminess, double the sauce recipe to add extra poblano sauce to dip them in later.
Substitutions and Additions
- If you can’t find Poblano peppers, try Anaheim peppers. But know these are a bit spicier.
- You can also use Pepperjack cheese or cheddar cheese.
Poblano Peppers are mild to mild-medium pepper depending on how ripe they are. They’re not super spicy and the flavor can change on how they’re prepared, therefore making the perfect base for these stuffed enchiladas.
The Poblano Peppers you buy in the store are green and unripe, therefore have a very mild flavor. They’re similar in flavor to green peppers with just a little more heat kick. When you cook them, you take some of that heat kick away and bring out a slightly sweet flavor. If you find a Red Poblano, they’re the ripe version of these peppers and will be spicier than the green ones.
More Great Mexican Inspired Recipes You Will Love
- Sheet Pan Shrimp Tacos
- Slow Cooker Mexican Shredded Chicken
- Mexican Street Elote Corn Salad (with Cotija Cheese!)
- Grilled Chili Lime Mexican Street Corn (Elote) Ribs
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Creamy Chicken Stuffed Poblano Enchiladas
- 4 large poblano peppers seeded & halved
- 2 cups chicken cooked
- 2 cups monterey jack cheese shreds
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 ½ cups sour cream divided
- 4 oz green chilis
- Salt & pepper to taste
- Adobo seasoning to taste
- 1 tablespoon dry minced onion
- cilantro chopped, for garnish
- Preheat oven to 350 degrees and prepare a 9×13 baking dish with nonstick spray
- Cut the tops off of the poblano peppers, remove seeds, and cut in half lengthwise
- In a bowl mix chicken, 1 cup of cheese, ½ cup sour cream, and all seasonings until well combined
- Fill the pepper halves with the chicken mixture and place in baking dish
- In a skillet over medium high heat melt the butter then whisk in the flour
- Add in chicken broth then remaining sour cream and green chilis
- Stir until sauce thickens then pour over stuffed peppers
- Top with remaining cheese and bake for 25-30 minutes until heated through and cheese is melted and golden brown
- Garnish with chopped cilantro, serve, and enjoy!
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