Chicken and Poblano Enchilada Suizas is a yummy twist on a classic verde tomatillo sauce. It’s bright, acidic and has a touch of creaminess that blends beautifully with the tender chicken and roasted poblanos.
This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
This recipe takes a little time, a little effort, and a little planning, but oh how it’s worth it. I don’t make enchiladas often, mostly because the kids refuse to eat them. I keep praying that they’re out of the picky eating phase, but I guarantee you when I say enchiladas, they run the other way. It breaks my heart because out of all the exquisite Mexican food there is, these may be my favorite. Seriously, I don’t care if they’ve got shredded chicken, beef, potatoes or just cheese, smothered in ranchero or verde sauce, chile con queso or mole…I love ‘em!
Now onto the food!
- Roast your peppers! Please, whatever you do, don’t skip this step. The skin from the poblanos is thick, waxy, and will not break down in the cooking process, leaving an unappealing texture.
- I roast mine in the oven with the broiler set on high and the rack as high. I flip the peppers once one side is blackened and blistered. If you have a gas range, you can also roast them over the open flame. Once the peppers are charred completely, place them in a large ziplock bag and seal. This will steam the peppers, making them easier to peel. Don’t have a ziplock bag? Place them in a glass bowl and cover with plastic wrap.
- This recipe calls for 2 serranos, but they can be substituted for jalapenos. My personal preference is to use Hatch chiles, however they can be hard to come by in my neck of the woods. Also, if you prefer a less spicy sauce, remove the seeds and stems before you blend.
- Let’s talk cheese: If you can find it, use an authentic Mexican style melting cheese like Chihuahua or Oaxaca. Monterey Jack will work just as well.
- Add a little of the enchilada sauce to your shredded chicken before you assemble the enchiladas. This additional step will help ensure the chicken remains juicy and tender.
- Before you begin to roll your enchiladas, make sure that you warm your corn tortillas thoroughly. This will help ensure they remain pliable throughout the process.
- Mexican crema is the perfect addition to this dish. Similar to Creme Fraiche, this cream is thinner and milder than sour cream. It adds a richness to the sauce that is hard to beat. You can substitute it using heavy whipping cream.
This dish is genuinely delicious. It’s cheesy, tangy, and cream. I hope you love it just as much as we do! Enjoy 🙂
Chicken and Poblano Enchiladas Suizas
- 1 lbs tomatillos husked and rinsed
- 1 white onion roughly chopped
- 4 cloves garlic peeled
- 2 medium serrano peppers
- 2 poblano peppers
- ½ cup Mexican style crema or sour cream
- ½ cup cilantro
- 2 cups chicken shredded
- 2½ cups monterey jack cheese shredded
- ½ cup queso fresco crumbled
- 12 corn tortillas
- ⅓ cup chicken stock low sodium
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
- Place the poblano and serrano peppers on a baking sheet and place in the oven. Broil on high until the skin begins to char and blister, about 4 minutes. Carefully flip the peppers over and repeat the process. Once evenly charred, remove the peppers from the oven and place them in a Ziploc bag. Seal the bag and allow to steam for 10 minutes.
- While the peppers are steaming, place the white onion, garlic, and tomatillos on the same baking sheet and return to the oven. Broil on high until the tomatillos begin to burst and slightly char, flipping once to ensure they cook evenly on all sides. Remove the baking sheet and allow to cool.
- While the tomatillos are cooling, remove the poblano peppers from the bag. Carefully remove and discard the charred skin of the peppers. Make a small cut and remove any stem or seeds. Repeat the process for the serrano's, this time saving the seeds.
- Working in batches, add the cooled tomatillos, onion, garlic, serrano's, cilantro and one poblano to a blender. Puree on high until the mixture is smooth.
- Add the puree to a large pot and add the chicken stock, ground coriander, garlic powder, onion powder. Bring to a simmer and cook for 15 minutes. Remove from the heat stir in the crema or sour cream.
Assemble the Enchiladas
- Preheat the oven to 400°F. Take the reserved, peeled poblano, and carefully cut it into thin strips.
- Mix the shredded chicken and ¼ cup of the enchilada sauce in a large bowl and set to the side. Pour about 1 cup of the enchilada sauce over the bottom of a 13×9-inch baking dish.
- Warm the corn tortillas in the microwave for 20 second so they are pliable and easy to work with. Pour about ¼ cup of the enchilada sauce onto a large plate. Carefully place a warmed corn tortilla onto the place, making sure each side is coated with the sauce. Add a small portion of the chicken mixture, shredded Monterey Jack cheese, and 2 strips of the poblano. Gently roll the tortilla and place in the baking dish seam side down. Repeat this process with the remaining tortillas.
- Douse the remaining sauce evenly over the tops of the enchiladas. Sprinkle with the remainder of the shredded Monterey jack cheese. Bake the enchiladas for 15-20 minutes until the cheese is melted and bubbly. Top with crumbled queso fresco, fresh cilantro, and a drizzle of Mexican style crema.