Shredded chicken and roasted poblano peppers rolled in tortillas, smothered in a sour cream Monterey Jack sauce, and baked until bubbling. Mild heat, deep flavor, and serious crowd-pleaser energy.
Ingredients
- 2 lbs boneless skinless chicken breasts, cooked and shredded
- 1 Tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 poblano pepper, finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 Tbsp fresh parsley, chopped
- 10 small flour tortillas
- 1½ cups shredded Monterey Jack cheese
- 1 cup sour cream
- 4 oz cream cheese, softened
- ½ cup chicken broth
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Preheat oven to 375°. Lightly grease a 9×13 baking dish.
Heat olive oil in a skillet over medium heat. Add onion and poblano pepper and sauté until soft and fragrant.
Stir in garlic and cook 30 seconds. Add shredded chicken to skillet.
Season with garlic powder, onion powder, salt, pepper, cumin, paprika, and chili powder. Stir until well coated and warmed through.
Remove from heat and stir in parsley. Warm tortillas slightly to make pliable.
Fill each tortilla with chicken mixture and a sprinkle of Monterey Jack cheese. Roll tightly and place seam side down in baking dish.
In a bowl, whisk together sour cream, cream cheese, chicken broth, garlic powder, cumin, salt, and pepper until smooth. Pour sauce evenly over enchiladas.
Sprinkle remaining cheese on top. Cover with foil and bake 20 minutes.
Remove foil and bake an additional 10 minutes until bubbly and lightly golden. Let rest 5 minutes before serving.