Shredded chicken enchiladas covered in a mildly spicy, creamy poblano sauce. Make plenty, because they’re even better the next day!
Remember that time I gave away a Vitamix blender, despite not actually owning one myself? Well, the nice people at Vitamix saw my post and decided that they should remedy that situation. They sent me my very own Vitamix 5200, along with the challenge of using it in healthy recipes every day for a week so that I could get used to it and learn how versatile it is. I’ve had it for about two weeks now, and I’m definitely loving it! Even reading through the cookbook that it came with was exciting – there are so many things that this little machine can do, it almost feels like it’s straight out of The Jetsons or something. I’ve found myself reaching for it way more often than I ever imagined I would. (For example, all those onions I wrote about over the weekend? They’re chopped up and packed away neatly in my freezer, where they’re taking up far less space.)
This week, I thought I’d share a few of the recipes that I made last week. Don’t worry – you don’t need a Vitamix to make them yourself, a regular blender or food processor will work, too (there might be a few tweaks needed, but I’ll make sure to point them out in the recipes.)
After breaking the blender in with a batch of frozen margaritas, I settled down and decided to make some actual food. These enchiladas covered in a mildly spicy, creamy poblano sauce, were inspired by some that I recently had at a restaurant. The sauce whips up easily in the blender while the chicken cooks on the stove, then it gets popped into the oven just long enough to melt some cheese on top. I was really excited by the idea that the Vitamix is so powerful that it can heat food up, so I used it to get my sauce piping hot. Since most blenders won’t be able to do that, you can transfer the sauce to a pot and heat it up on the stove, or add another 15-20 minutes to the baking time to ensure that the sauce is heated through.
(Speaking of being able to make things hot, if you have a Vitamix and haven’t made hot chocolate in it yet, what are you waiting for?! I’ve been making this Vitamix hot chocolate from Nutmeg Nanny just about every night. It’s so delicious, and even skim milks ends up getting a super frothy cappuccino-like foam on top.)
Looking for more enchilada recipes? Try Butternut Squash Enchiladas with Easy Mole // Green Chile Sour Cream Sauce // Stacked Chicken Enchiladas Verdes // Homemade Red Enchilada Sauce // Spinach, Poblano, and Cheese Enchiladas
Chicken Enchiladas with Poblano Sauce
Ingredients
For the Enchiladas:
- 2 pounds [b]boneless, skinless chicken breasts[/b]
- 1 tablespoon [b]green chili powder[/b]
- 1 tablespoon [b]olive oil[/b]
- 1 cup [b]chicken stock[/b]
- 8 [b]enchilada size flour tortillas[/b]
- 4 ounces [b]Monterey Jack cheese[/b], shredded
- [b]red onion[/b] and [b]cilantro[/b] for garnish, if desired
- [br]
For the Poblano Sauce
- 2 cups[b] chicken stock[/b]
- 2 [b]poblano peppers[/b], stem and seeds removed
- 2 cloves [b]garlic[/b]
- 1 [b]jalapeño pepper[/b], stem and seeds removed (optional)
- 1 [b]lime[/b], peeled
- 1 cup [b]light sour cream[/b]
- 1/3 cup [b]cilantro[/b]
- [b]salt[/b] to taste
Instructions
- Heat your oven to 350ºF. Rub the chicken breasts with chili powder.
- Heat the olive oil in a large, deep sided skillet. Add the chicken and cook until just browned, 1-2 minutes per side. Add the chicken stock and let the chicken simmer for 10 minutes or until cooked through and the liquid has reduce to about 2 tablespoons. Cool and shred.
- While the chicken cooks, prepare the poblano sauce by adding the chicken stock, poblano, garlic, jalapeño (if using), and lime to a vitamix blender. Blend on high for 4-5 minutes, or until steam starts to escape from the lid. Add the sour cream and cilantro; blend another 1 to 2 minutes. Season to taste with salt. (You can also use a different blender or food processor to blend the ingredients until smooth, then heat the sauce in a pan.)
- Pour about 1/2 cup of poblano sauce into the bottom of a baking pan.
- Divide the chicken between the tortillas and roll; place into the prepared pan. Pour the remaining sauce over the enchiladas. Top with cheese.
- Bake for 10 minutes or until cheese is melted. Top with finely diced red onion and jalapeno, if desired.
Nutrition Information
Amount Per Serving Calories 517 Total Fat 24.8g Fiber 1.5g Protein 41.8g
A Concerned Enchilada Lover says
02/17 at 9:53 pmFor anyone who wanders here from Google, this recipe is not good. Sorry. I love poblano sauce, but this is way too thin and just makes soggy tortillas.
Also, did they buy bots to leave good comments?
Lauren Keating says
02/18 at 10:27 amNo, I definitely didn’t pay “bots” or anyone else. I’m sorry the recipe didn’t come out for you. I’m not sure why your sauce was thin – it should be around the consistency of heavy cream, maybe even a little thicker than that (and reduces further in the oven). Did you substitute any ingredients or use fat-free sour cream instead of light by any chance?
Debbie Praker says
04/25 at 1:28 pmHad a great flavor. my tortillas were soggy at the bottom in the on the side. Overall I will try this again
Jonelle says
09/13 at 8:50 amI loved the flavor of the poblano sauce, but thought it was too thin, and made too much.
Maybe I did something wrong. Next time I will reduce the amount of chicken broth or maybe thin it some. Delicious, though!
Jonelle says
09/14 at 7:44 pmI meant to say thicken the sauce, not thin it!
Rachael says
08/20 at 2:54 pmAny ideas about making these ahead? I want to have them for a big party at 3pm. Could i assemble them the day before, put them in the fridge and then heat them the next day?
Holly says
03/30 at 9:55 amI actually just made these last night (came across the recipe on Pinterest) and they are absolutely amazing! The only thing I did differently was add a little Adobo seasoning to the chicken while it was cooking! The only other thing was that there was definitely an excess of poblano sauce… which was so tasty so that wasn’t even a problem! Thanks for a great recipe!
Lauren Keating says
04/06 at 8:55 pmI’m so glad you liked it!
amos says
11/29 at 5:18 pmLove this but double the poblanos and try it!
Lauren Keating says
11/29 at 6:55 pmsounds great! Glad you like the recipe.
Stacy says
10/19 at 9:49 amI’ll bet these really are better the next day. I love recipes like that! Love that creamy sauce!
Becca from ItsYummi.com says
10/16 at 4:37 pmYour enchiladas look amazing, Lauren!
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Terri says
01/27 at 7:03 amMade there (alas, sans Vitamix) with poblanos that I roasted first. I could not find green chili powder so just used cumin, onion and and garlic powders. Very yummy and boy did the house smell good! So want a Vitamix!
Lindsay @ The Live-In Kitchen says
01/25 at 5:49 pmThese look delicious! Is it right that you only use 3 tortillas for 8 servings?
Lauren Keating says
01/25 at 6:04 pmoops- I meant to fix that before I hit publish. It should be 8 tortillas (and I did use 8 to calculate the nutrition information – that’s when I first found that typo). Thanks for bringing that to my attention!
Joanne says
01/21 at 10:28 pmI would like to drink that poblano sauce with a straw. Also, owning a Vitamix is a life goal of mine. A big one. Can’t wait for the giveaway!
Susan says
01/21 at 4:28 pmThese look so good and I like the sound of that poblano sauce. Now only if I had a vitamix to help make it. . .
Ashley | Spoonful of Flavor says
01/21 at 12:22 pmEnchiladas are one of my favorite weeknight meals. I’m looking forward to trying this version. Can’t wait for the giveaway!
Stephanie @ Girl Versus Dough says
01/21 at 12:16 pmOh my WORD, that poblano sauce sounds amazing! I’m dreaming of these enchiladas with a margarita on the side and hot chocolate for dessert (clearly I need to get my hands on a Vitamix, stat ;)).
Kirsten says
01/21 at 12:15 pmLauren,
This looks yummy! I’ve had my Vitamix for . . . well more than a dozen years for sure . . . and I’ve never made hot chocolate or enchilada sauce in it. So thanks for that!
Lauren Keating says
01/21 at 9:49 pmYou need to make the hot chocolate ASAP. It’s amazing!
Rhonda says
01/21 at 11:16 amThis recipe sounds delicious.
Your recipe calls for enchilada size tortillas but the ones that show in our photo look bigger than regular corn tortillas and maybe they are flour tortillas..can you please clarify. Thanks!
Lauren says
01/21 at 11:28 amThese are the exact ones I used in the photos: http://www.chichis.com/Tortillas-Chips/27-Tortillas-Flour-Corn-Enchilada-Style
I usually just buy whatever says “enchilada” on the bag. They’re not the super tiny ones, but they’re aren’t huge either. Sometimes they say fajita/enchilada size. (For size reference, I should point out that the green pan is definitely on the small side)
Wendy says
01/21 at 10:34 amI adore a green sauce on enchiladas 🙂
Paula - bell'alimento says
01/21 at 10:26 amI’m pretty sure I could tackle that whole pan all by myself .. wowzers!
Lauren Keating says
01/21 at 9:48 pmIf I didn’t know how filling these were, I’d say I could too. But I know better. 😉
Meredith In Sock Monkey Slippers says
01/21 at 9:49 amI’m a big fan of enchiladas! Delicious!
Ali @ Inspiralized says
01/21 at 8:40 amMmmm I love enchiladas, especially during the winter when I want something comforting! Great recipe. You can’t go wrong with a great poblano sauce.
mommycancook says
05/23 at 3:03 pmI love chicken enchiladas also Ali, I am going to make this tonight with my daughters, I am so excited to see how my dieting group likes this. I love the chili power on this recipe, chicken is also great for weight loss so I think my group is going to love this.