Enchiladas Poblanas, hailing from the culinary-rich state of Puebla, Mexico, are a vibrant and flavorful dish that showcases the region’s love for bold, complex flavors. These enchiladas feature corn tortillas filled with shredded chicken, bathed in a creamy, mildly spicy poblano sauce made from roasted poblano peppers, cream, and aromatic spices. Topped with crumbled queso fresco, thin slices of red onion, and sometimes a sprinkle of chopped parsley, Enchiladas Poblanas strike a perfect balance between the smoky heat of the poblanos and the richness of the creamy sauce. Often enjoyed as a comforting main dish for family meals or festive occasions, this Puebla specialty reflects the region’s deep culinary heritage, blending indigenous ingredients with colonial influences into a dish that’s as beautiful as it is delicious.
Ingredients (Serves 4)
For the Poblano Sauce:
- 4 large poblano peppers
- 1 small white onion, quartered
- 2 garlic cloves, peeled
- 1 cup Mexican crema (or substitute with sour cream)
- ½ cup whole milk (or chicken broth for a lighter sauce)
- 1 teaspoon ground cumin
- 1 teaspoon salt (plus more to taste)
- 1 tablespoon vegetable oil
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken or poached chicken breast works well)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
For Assembly:
- 12 corn tortillas
- 1 cup queso fresco, crumbled (or substitute with mild feta)
- 1 small red onion, thinly sliced into half-moons
- ¼ cup fresh parsley or cilantro, finely chopped (optional, for garnish)
For Frying:
- ¼ cup vegetable oil (for lightly frying the tortillas)
Step-by-Step Recipe
Step 1: Prepare the Poblano Sauce
- Roast the Poblanos: Place the poblano peppers directly over an open flame on a gas stove (or under a broiler) and char them on all sides, turning with tongs, until the skin is blackened and blistered, about 5-7 minutes. Alternatively, you can roast them in a 425°F (220°C) oven for 20-25 minutes, turning halfway.
- Steam and Peel the Peppers: Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap to steam for 10 minutes. This makes the skin easier to peel. Once cooled, peel off the charred skin, remove the stems and seeds, and roughly chop the flesh.
- Blend the Sauce: In a blender, combine the chopped poblanos, onion, garlic, Mexican crema, milk (or chicken broth), cumin, and salt. Blend until smooth, about 1-2 minutes. If the sauce is too thick, add a bit more milk or broth to reach a pourable consistency. Taste and adjust seasoning with more salt if needed.
- Cook the Sauce: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour the blended poblano sauce into the skillet and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Set aside to cool slightly.
Step 2: Prepare the Chicken Filling
- Season the Chicken: In a medium bowl, combine the shredded chicken with cumin, garlic powder, salt, and pepper. Mix well to evenly season the chicken.
- Warm the Chicken (Optional): If the chicken is cold, you can warm it in a small skillet over low heat with a splash of chicken broth to keep it moist. Set aside.
Step 3: Fry the Tortillas
- Heat the Oil: In a medium skillet, heat ¼ cup of vegetable oil over medium heat until shimmering.
- Lightly Fry the Tortillas: Working one at a time, dip each tortilla into the hot oil for 5-10 seconds per side, just until softened and slightly golden but still pliable. Transfer to a plate lined with paper towels to drain excess oil. Repeat with all 12 tortillas. This step helps the tortillas hold up to the sauce without breaking and adds a subtle richness.
Step 4: Assemble the Enchiladas
- Preheat the Oven (Optional): If you prefer baked enchiladas, preheat your oven to 375°F (190°C). Otherwise, you can serve them directly after assembly.
- Dip the Tortillas in Sauce: Pour about 1 cup of the poblano sauce into a shallow dish. Dip each fried tortilla into the sauce, coating both sides lightly.
- Fill the Tortillas: Place a dipped tortilla on a flat surface and add about 2 tablespoons of shredded chicken down the center. Roll the tortilla tightly and place it seam-side down in a 9×13-inch baking dish (if baking) or on a serving platter (if serving immediately). Repeat with the remaining tortillas, arranging them snugly in a single layer.
- Top with Sauce: Pour the remaining poblano sauce evenly over the rolled enchiladas, ensuring they are fully covered. Use a spoon to spread the sauce if needed.
Step 5: Bake (Optional) or Serve
- Bake (If Desired): If baking, place the baking dish in the preheated oven and bake for 15 minutes, or until the enchiladas are heated through and the sauce is bubbling gently around the edges.
- Garnish: Remove from the oven (or proceed if not baking) and sprinkle the crumbled queso fresco over the top, followed by the sliced red onion and chopped parsley or cilantro.
Step 6: Serve
- Serve Immediately: Serve the Enchiladas Poblanas hot, with a side of Mexican rice, refried beans, or a simple salad of lettuce, tomato, and avocado. The creamy, smoky sauce pairs beautifully with a refreshing agua fresca, like tamarind or hibiscus, or a light Mexican beer.
Tips for Success
- Poblano Heat Level: Poblano peppers are generally mild, but their heat can vary. Taste a small piece after roasting—if it’s too spicy, reduce the number of peppers in the sauce and add more crema to balance the heat.
- Creamy Texture: For a lighter sauce, substitute half of the crema with chicken broth, but don’t skip the crema entirely—it’s key to the dish’s signature richness.
- Make Ahead: The poblano sauce and shredded chicken can be prepared a day in advance and stored in the fridge. Assemble the enchiladas just before serving to prevent the tortillas from getting soggy.
- Tortilla Tip: If you’re short on time, you can warm the tortillas in the microwave (wrapped in a damp paper towel for 20 seconds) instead of frying, but frying adds a traditional depth of flavor.
- Cheese Substitution: Queso fresco is ideal for its mild, crumbly texture, but if unavailable, a mild feta or ricotta salata can work in a pinch.
Serving Suggestion
Enchiladas Poblanas are a comforting yet elegant dish that shines as the centerpiece of a meal. In Puebla, they’re often paired with classic sides like arroz rojo (red rice) or frijoles de olla (slow-cooked beans). For a festive touch, serve with a side of pickled red onions or a fresh salsa to brighten the plate. The creamy poblano sauce makes these enchiladas rich, so a light drink like a horchata or a crisp lager complements them perfectly. Whether for a cozy family dinner or a celebratory gathering, Enchiladas Poblanas bring the flavors of Puebla to life with every bite.
