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4.34 from 12 votes

Chicken Enchiladas with Poblano Sauce

I prepared the poblano sauce for these enchiladas in my vitamix, but you can also use a regular blender or food process. Just puree the ingredients until smooth (juice the lime instead of adding it whole) and heat the sauce in a pan until warm. I added a jalapeño because I like things spicy, but you can leave it out if you don't want the extra heat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 517kcal

Ingredients

For the Enchiladas:

  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon green chili powder
  • 1 tablespoon olive oil
  • 1 cup chicken stock
  • 8 enchilada size flour tortillas
  • 4 ounces Monterey Jack cheese shredded
  • red onion and cilantro for garnish if desired

For the Poblano Sauce

  • 2 cups chicken stock
  • 2 poblano peppers stem and seeds removed
  • 2 cloves garlic
  • 1 jalapeño pepper stem and seeds removed (optional)
  • 1 lime peeled
  • 1 cup light sour cream
  • cup cilantro
  • salt 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 reduced 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

Calories: 517kcal | Protein: 41.8g | Fat: 24.8g | Fiber: 1.5g