Entree: Mexico – Puebla – Enchiladas Poblanas (Poblano Enchiladas)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 12 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 boneless skinless chicken breasts, cooked and shredded, approx. 12 oz (340 g) cooked
- 12 corn tortillas, 6-inch (12 tortillas)
- 4 large poblano peppers, roasted, peeled, and seeded, approx. 1 lb (450 g)
- 1 medium white onion, about 8 oz (225 g), divided (1/2 for sauce, 1/2 thinly sliced for garnish)
- 3 cloves garlic, minced (approx. 9 g)
- 1 1/2 cups (360 ml) low-sodium chicken broth, divided
- 1/2 cup (120 ml) Mexican crema (or sour cream)
- 4 oz (115 g) queso fresco or queso Oaxaca, crumbled or shredded, divided (about 3 oz for sauce, 1 oz for topping)
- 1 tbsp (8 g) masa harina (corn flour) or all-purpose flour
- 2 tbsp (30 ml) vegetable oil, plus more for shallow frying tortillas
- 1 tbsp (15 g) unsalted butter (optional, for richness)
- 1/2 tsp ground black pepper
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

Short Description:
Enchiladas Poblanas are corn tortillas filled with shredded chicken and covered in a silky roasted poblano pepper sauce finished with crema and queso fresco — a classic hearty main course from Puebla.

Regional Notes:
This Puebla version highlights roasted poblano chiles blended into a creamy, slightly smoky sauce (not a red mole). Typical regional touches include the use of Mexican crema and queso fresco or queso Oaxaca to finish the sauce, and gently frying tortillas so they roll without breaking. It differs from nearby green-salsa enchiladas by the dominant roasted poblano flavor and cream-enriched sauce.

1. Prepare the chicken (if not already cooked): place raw chicken breasts in a saucepan, cover with water, add 1/4 of the onion (quartered), 1 clove garlic, and a pinch of salt. Bring to a simmer and poach gently until cooked through, about 12–15 minutes. Remove, cool slightly, and shred with two forks. Reserve 1/2 cup (120 ml) of the poaching liquid and discard solids. (If using pre-cooked chicken, skip to step 2.)
2. Roast the poblanos: char the poblano skins over a gas flame, broiler, or hot skillet, turning until blackened on all sides, about 6–10 minutes total. Transfer to a bowl and cover tightly (or into a sealed plastic bag) for 10 minutes to steam; this loosens the skin. Peel off skins, remove stems and seeds, and roughly chop the flesh.
3. Make the poblano sauce: in a blender, combine roasted poblano flesh, 1/2 of the remaining raw onion (roughly chopped), minced garlic, 1 cup (240 ml) chicken broth, and 3 oz (85 g) of the queso fresco. Blend until smooth. Strain the mixture through a fine sieve into a bowl if you prefer an extra-smooth sauce.
4. Cook and thicken the sauce: heat 1 tbsp (15 ml) vegetable oil and butter (if using) in a skillet over medium heat. Add the strained poblano purée and simmer 3–4 minutes. Whisk masa harina (or flour) into the remaining 1/2 cup (120 ml) chicken broth until smooth, then stir into the simmering sauce. Cook, stirring, until slightly thickened, about 4–6 minutes. Reduce heat to low and stir in the Mexican crema and the remaining 1 oz (30 g) queso fresco; season with salt and pepper to taste. Keep warm but do not boil.
5. Prepare tortillas: pour vegetable oil into a shallow skillet to a depth of about 1/8 inch (3 mm) and heat over medium-high until shimmering. Quickly fry each tortilla 10–15 seconds per side to make pliable (do not let them crisp). Drain on paper towels and keep wrapped in a clean kitchen towel to stay warm and flexible.
6. Fill and roll: place about 2–3 tbsp (30–45 g) shredded chicken down the center of each tortilla (divide chicken evenly). Roll tortillas tightly and place seam-side down in a 9x13-inch (or equivalent) baking dish or ovenproof platter.
7. Dress and bake: pour the warm poblano sauce evenly over the rolled enchiladas, making sure they are well coated. Sprinkle the remaining crumbled queso fresco over the top. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, until hot throughout and cheese begins to soften.
8. Finish and serve: remove from oven and drizzle additional Mexican crema if desired. Garnish with thinly sliced onion, chopped cilantro, and lime wedges. Serve immediately with extra crema and lime on the side.