I love enchiladas. I love them with shredded beef and red sauce, I love them with chicken and mole, I love them with cheese and salsa verde. I would eat them on a train, I would eat them in the rain, and I would certainly never ever pass up an opportunity to enjoy them like this. These Poblano Sour Cream Enchiladas are deliciously creamy with a mild pepper flavor that’s somewhere in between enchiladas suizas and enchiladas verde but totally irresistible in its own right.
You start by sauteeing some poblano peppers and garlic in butter. Poblanos have a pretty mild heat, so you don’t need to fear a big kick here. You then build the sauce with flour and chicken broth before pureeing it and returning it to the pan.
To finish the sauce, you simply stir in some sour cream, salt, and chopped cilantro…
… before you spoon some into the bottom of a baking dish.
The enchilada filling is simply just a bit of shredded chicken and cheese – the sauce takes care of the majority of the flavor here. Once the enchiladas are nestled in, you smother them with sauce…
… top them with cheese, and pop them into a hot oven.
They emerge bubbly and golden brown, completely surrounded with a sauce that’s utterly creamy and gently spiced.
When it comes to enchiladas, I’m not one to discriminate, but it’s hard not to show favor to these. They’re such a great balance of tangy sour cream and mild poblano flavor mingling with just the right amount of ooey-gooey cheesiness, you’ll want to make them again and again.
Poblano Sour Cream Enchiladas
Serves 6; 30 minutes
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, peeled and smashed
- 2 poblano peppers, seeded and chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1/2 cup cilantro, chopped
- 1 teaspoon Kosher salt
- 4 cups cooked chicken, shredded
- 12 corn tortillas, warmed
- 2 1/2 cups Monterey Jack cheese, grated and divided
- Preheat oven to 375°F.
- In a large skillet, melt 1 tablespoon of the butter over medium heat. Add garlic and peppers and cook until soft, about 10 minutes.
- Add remaining butter. Once melted, add flour and cook 2 minutes, stirring frequently.
- Gradually add chicken broth while stirring. Puree mixture with an immersion blender, or remove to a blender or food processor and return to pan.
- Stir in sour cream, cilantro, and salt and remove from heat.
- Spoon about 1 cup of the sauce into a thin layer in the bottom of a 9x13-inch baking dish.
- Place some shredded chicken and a bit of cheese into a warmed tortilla and roll up, reserving at least 1 cup of cheese for the top. Place seam side down in baking dish. Repeat with remaining tortillas.
- Pour poblano sauce over tortillas, top with remaining cheese and bake until cheese has melted and sauce is bubbly, 15-20 minutes. Garnish with more fresh cilantro, if desired, and enjoy!
Recipe adapted from Girl Gone Gourmet.