Poblano Sour Cream Chicken Enchiladas is a dish the whole family will love, from the kiddos to adults! This main course dish is naturally sweet, flavorful and ultra creamy! You’re going to love the chicken and sweet potato filling that’s rolled up and topped with homemade poblano sour cream sauce!
Oh chicken enchiladas, how do I love thee… let me count the ways! I love your naturally sweet, flavorful filling loaded with veggies, spices and lime. I love that I made you with a rotisserie chicken. I LOVE your homemade poblano sour cream sauce that is thick and sumptuous! I love your crispy tortillas and your cheesy cheese topped with cilantro and avocado!!!
Sorry, you just stepped in on me and my love affair with Mexican food…. or should I say fusion food because they’re not in any way authentic, but these chicken enchiladas sure are delicious!
I’m constantly stretching the concept of the margarita, so why not enchiladas too? The first time I made these, I used my easy roasted pepper enchilada sauce recipe and the dish was a solid C. It was good, but the spicy sauce overpowered the delicate filling resulting in a lopsided dish. I mean, we ate it, but if I’d give it a C, it’s not going on the blog!
So, the second recipe test, I made a poblano sour cream sauce. I made two casseroles, one for my awesome neighbors (you know the ones who are the most generous, awesome foster parents ever) and one for us. Kevin and I loved the chicken enchiladas this time, but I knew it was a winner when Charleston texted me for the recipe. I kinda thought this would happen…
In fact, I sent them this version of chicken enchiladas because I knew that it was be good main course for the kiddos too. Poblanos are actually quite mild, only scoring 1000-1500 on the Scoville Scale. Much more mild than the ever popular jalapeno. But what the poplano lacks in heat, it makes up with flavor. Which is why it’s the perfect addition to a creamy enchilada sauce.
And flavorful but mild is the perfect accompaniment to this chicken filling. It’s got oregano, cumin and chipotle in there plus onions, jalapeno, poblano, and cilantro…but it’s the sweet potato and lime that really come through.
But my favorite part of the filling is that I didn’t cook the chicken. Buying a rotisserie chicken is one of my favorite weeknight dinner hacks because it saves time. And since this recipe doesn’t need much chicken, I have leftovers I can throw in salad, lemon chicken noodle soup or fried rice later in the week.
And it’s good there’s leftover chicken because there won’t be leftovers of these enchiladas!!!! But don’t take my word for it… you have to make them to truly know their greatness! Scroll down and get the recipe–>
Poblano Sour Cream Chicken Enchiladas Recipe
Ingredients
Enchilada Filling
- 1 tablespoon oil
- 1 large onion sliced
- 1 poblano sliced
- 2 cloves garlic , minced
- 1 medium sweet potato peeled and grated
- ¼ cup white wine
- ¼ teaspoon dried oregano
- ¼ teaspoon chipotle powder
- ¼ teaspoon cumin
- ¼ cup sour cream
- 1 bunch cilantro stems , chopped
- juice of one lime
- 1 cooked chicken breast , shredded (about 1-1½ cups)
Sour Cream Enchilada Sauce
- 2 tablespoons oil
- 2 poblanos diced
- ¼ cup flour
- ½ cup whole milk
- ½ cup chicken stock
- 1 cup sour cream
- Salt and pepper to taste
Chicken Enchiladas
- 10 8 inch flour tortillas
- 1 cup Mexican cheese blend
Garnish
- Cilantro
- Jalapenos
- Avocado
Instructions
Enchilada Filling
- Preheat oven to 400F
- In a large skillet or dutch oven, heat one tablespoon of oil over medium high heat.
- Add the onion and poblano to the pan and saute for a couple of minutes.
- Toss in the garlic and saute another minute or two.
- Now stir in the sweet potato and cook until the potato softens a bit.
- Deglaze the pan with the wine and add the spices to the pot.
- Once the wine has cooked down, turn off the heat and stir in 1/4 cup sour cream, cilantro stems, lime juice and chicken.
Sour Cream Enchilada Sauce
- In another pan, heat two tablespoons of oil over medium high heat
- Once the oil is hot, cook the diced poblanos until they are tender.
- Add the flour to the poblanos and cook, stirring constantly for one minute.
- Slowly drizzle in the milk and chicken stock, stirring constantly.
- Finally add the sour cream and stir to combine.
- Transfer sauce to a blender and puree until smooth.
- Season with salt and pepper to taste.
Assembly
- Pour half of the sauce in the bottom of a medium sized casserole dish.
- On the counter lay out the tortillas and spread the filling equally among them.
- Roll up the tortillas and place them seam side down the the dish.
- Pour the remaining sauce on top and cover with cheese.
- Bake 25-30 minutes or until the filling is hot and the top is a golden brown.
- Garnish and serve!
Notes
- This is a great recipe to prep ahead. I make the filling and sauce and refrigerate them and then assemble the casserole before baking. This way it doesn't get soggy.
- You can also freeze the enchiladas. I recommend filling the tortillas and freezing them without the sauce. Once the enchiladas are frozen, add the sauce, cover and freeze up to one month.
Nutrition
Love this main course recipe? Then you’ll also love our chicken burrito bowls!
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Carrie says
Omg these look amazing. I normally make enchiladas with a tomato sauce so I’m so looking forward to trying something new!
Vintage Kitty says
Thanks Carrie. Hope you love them!
Jenni LeBaron says
Enchiladas are my love language and I adore anything with poblano peppers! These look absolutely mouthwatering!
Vintage Kitty says
Thanks Jenni! Food is my love language!
Karly says
Always looking for a great chicken enchiladas recipe! Like the idea of sweet potato in the filling! didn’t expect that one!
Vintage Kitty says
Hi Carly! You know, I didn’t use to like sweet potatoes, but now I really love how they add a sweet element to a savory dish.
Eileen Kelly says
Wow, this is my kind of chicken enchilada casserole. While my family loves spice, I prefer a little less spice and this recipe is tasty. I love the poblano sour cream sauce, a great twist on enchilada sauce.
Vintage Kitty says
Thanks Eileen! I’m the spice eater in my family… I’m always looking for ways to make non spicy foods that still have tons of flavor!
Kim @ Berly's Kitchen says
I’m so used to eating enchiladas with a red sauce, but a sauce made with poblanos sounds so much better! Maybe I can talk my family into trying these! They sound amazing! :)
Vintage Kitty says
Me too. And I love red sauce, but sometimes you just gotta mix things up!
Ashley says
My family LOVES enchiladas! The poblanos look like the perfect choice here – nice and mild but with enough flavor to really shine through. We tend to keep the spiciness down a bit for our 6-year-old, so these look perfect!
Vintage Kitty says
Hope your 6 year old loves them Ashley!
Madi says
I think I might have to make these for cinco de mayo! What an awesome dinner idea!
Vintage Kitty says
Thanks Madi!
Anne Murphy says
That looks luscious! We do like spicy things – but also variety… and since I’ve become a big fan of enchiladas a few more options are always good… And a few ways to use a rotisserie chicken! Oddly, I never used to – I’m used to it being easier to just cook my own chicken, but the parents buy them regularly so I need to learn to use them. I like the sweet potato in this, too…
Vintage Kitty says
Hi Anne! I like to make things from scratch too, but the cost of a rotisserie chicken is often the same (or less) than the one I’d buy raw… so it just seems like a smart time saver.
Karyl Henry says
I love enchiladas, but I never make them at home. I’ve also never cooked with poblanos, which is something I need to change soon. These look delicious
Vintage Kitty says
Yes you do Karyl! Poblanos are so flavorful!
Jennifer says
These enchiladas looks SO good! Perfect for Cinco de Mayo coming up. Love that you used a rotisserie chicken…I like doing the same thing!
Vintage Kitty says
Thanks Jennifer!
Kat Jeter says
OMG, I was just thinking about making these today and now I have the perfect recipe! I am definitely trying these for dinner this week.
Vintage Kitty says
Hope you love them Kat!
Sara says
I have never made enchiladas. But these look so tasty! I have to try this maybe for Cinco de Mayo!
Vintage Kitty says
There’s no time like the present ;-)
Femi. O says
Those enchiladas look really good! And I’m a spicy nut so I love anything packing heat so these look like just the ticket! Can’t wait to try.
Vintage Kitty says
These enchiladas aren’t spicy. If you’d like to ass more spice, consider adding jalapenos to the sauce.
Erika says
I need to find some GF wraps we love to try this. It is such a PITA to try to make enchiladas with corn tortillas.
Vintage Kitty says
Yes, corn are too brittle IMO. I’ve never made tortillas but I’ve always wanted to. Feel like a challenge has been placed before me!
Kabe says
This was a delicious recipe! I had one last bag of poblanos in the freezer from last summer’s garden and we love enchiladas. We’re not sweet potato fans, so I subbed in some fresh corn, and I had no white wine in the house so I used a can of IPA I had in the fridge. Even with these tweaks it was fantastic and definitely something I’ll make again when we have fresh poblanos this summer Thank you for sharing!
Vintage Kitty says
I’m so happy you enjoyed the recipe Kabe! You know, I didn’t use to like sweet potatoes either. Still wouldn’t eat one plain… but in recipes with any amount of spice they do well. Maybe try it next time? You may surprise yourself!
Krissy Allori says
This looks so good! I’m glad it’s kid friendly! I’m sure my family will love this!
Vintage Kitty says
They will! And if your kids haven’t had much spice yet, it’s a soft introduction to the world of hot peppers!
Mallory Lanz says
My family loves these flavors. It’s a perfect weeknight dinner.
Vintage Kitty says
Great anytime dinner! But maybe that’s my taste buds talking!
Sabrina says
I haven’t made enchiladas in a long time. Thanks for the motivation to change that! I know my kids are going to love this!
Vintage Kitty says
Hope the family loves it Sabrina!
Carolyn says
These just made my tummy grumble and it’s only 5:45am!
Vintage Kitty says
Enchiladas for breakfast sounds good too!