White Chicken Poblano Enchiladas.

Bubbling, cheesy, and creamy, these white chicken enchiladas are layered with smoky poblanos, shredded chicken, and a blend of Mexican cheeses. A creamy white salsa verde sauce seeps into the warm flour tortillas, keeping them soft and tender inside while the edges crisp and brown in the oven. Finished with fresh cilantro, a squeeze of lime, and a pinch of flaky sea salt. Easy enchiladas that work any night of the week.

We eat a lot of tacos in this family. Tacos, chili, and lately, I’ve been on a serious enchilada kick. We didn’t grow up eating enchiladas, so they’re easy for me to forget about—but once I start making them, I’m always reminded just how good they are.

Over the years, I’ve shared skillet enchiladas and even an enchilada casserole, but somehow my go-to white chicken enchiladas never made it onto the site. These are what I make when I have leftover shredded chicken and a pack of flour tortillas hanging around. I’ve made them more times than I can count over the past few months. Once I realized I didn’t have anything quite like them here on the site, I knew it was time to finally share.

I also love where this recipe comes from. My mom has this old cookbook with a shiny yellow cover, a cracked plastic spine, and pages barely hanging on. It’s one of those garden club–style family cookbooks—a collection of recipes from my Nonnie, friends, family, and even a few from my mom herself.

It’s very old, very worn, and I absolutely love it. There are some real gems tucked inside, including these enchiladas. Every recipe in the book feels easier than the last, and this might be one of the simplest of all. Store-bought shredded chicken, salsa, cheese, and tortillas—nothing fancy, just the perfect easy, family-style dinner.

These are the details

Ingredients 

• shredded chicken
• shredded Monterey Jack cheese
• poblano peppers
• chili powder
• smoked paprika
• ground cumin
• chipotle chile powder
• flour tortillas – (taco size)
• salsa verde
• cream cheese
• whole milk
• shredded white cheddar or pepper jack cheese

For Serving

• fresh chopped cilantro
• limes or lime juice
• avocado

What you’ll need from the kitchen

You’ll need a 9×13-inch baking dish, a large mixing bowl, a small bowl for the sauce, a whisk or spoon, and a skillet or open flame to char the poblanos. A sharp knife and a cutting board for prep, and foil for easy baking and cleanup.

The Steps

Step 1: Mix the chicken

Start by preheating the oven and preparing your baking dish. I like to use a rectangular casserole dish.

In a bowl, mix together the shredded chicken, chopped poblanos, spices, salt, pepper, and a portion of the cheese until everything is well combined.

Step 2: Assemble the enchiladas

Spread the salsa verde evenly across the bottom of the prepared baking dish. Fill each tortilla with the chicken mixture, roll it up, and tuck it seam-side down into the dish so it’s snug and ready to bake.

Step 3: Make the verde sauce

In a separate bowl, stir together the cream cheese, remaining salsa verde, and milk until smooth and creamy. Pour the sauce evenly over the enchiladas, then sprinkle the remaining cheese over the top

Step 4: Bake and finish

Bake until the enchiladas are bubbling, the cheese is melted, and the tortilla edges are lightly crisp. Remove from the oven and finish with fresh cilantro, a squeeze of lime, and avocado if you like.

I love serving these with extra toppings—sliced avocado, more cilantro, a squeeze of lime juice, and a spoonful of plain Greek yogurt.

Looking for other dinners with a little kick? Here are a few ideas: 

Creamy White Chicken Chili

Healthy Slow Cooker Turkey and White Bean Chili

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Healthy Chipotle Chicken Sweet Potato Skins

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Crockpot Chipotle Queso Chicken Chili

Lastly, if you make these Creamy White Chicken Poblano Enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy White Chicken Poblano Enchiladas

4.04 from 30 votes

6

by Tieghan Gerard

calories 622kcal

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Prep20 minutes mins

Cook20 minutes mins

Total40 minutes mins

Smoky poblanos, shredded chicken, creamy salsa verde, and melty cheese—enchilada night done right!

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Ingredients 

1x2x3x

• ▢ 2 cups shredded chicken
• ▢ 2 cups shredded Monterey Jack cheese
• ▢ 2 poblano peppers, chopped, (I char mine, then chop)
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon cumin
• ▢ 1/2 teaspoon chipotle chile powder
• ▢ salt and pepper
• ▢ 20 flour tortillas , (taco size)
• ▢ 3 cups salsa verde
• ▢ 8 ounce cream cheese, at room temperature
• ▢ 1/3 cup whole milk
• ▢ 1 cup shredded white cheddar or pepper jack cheese

For Serving

• ▢ fresh chopped cilantro
• ▢ limes/lime juice
• ▢ avocado

Instructions 

• 1. Preheat the oven to 400°F.

  2. In a bowl, mix the chicken, peppers, 1 cup Monterey Jack, chili powder, paprika, cumin, chipotle, and season with salt and pepper.

  3. Spread 1/2 cup salsa verde in a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.

  4. Soften the cream cheese, stir with the remaining salsa verde and milk, then pour over the enchiladas. Top with the remaining cheeses.

  5. Bake 15–20 minutes, until melted and bubbly. Finish with cilantro, lime, and flaky sea salt.

Nutrition

Calories: 622kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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