This recipe elevates the classic comfort food with a symphony of bold flavors and textures, creating a dish that is both satisfying and unforgettable.
Imagine tender shredded chicken bathed in a creamy, smoky chipotle sauce, kissed with a hint of sweetness from honey and balanced by a touch of tangy lime. The sauce is incredibly rich and flavorful, with a depth of flavor that will linger on your taste buds long after the last bite. The roasted poblano peppers add a smoky and slightly sweet note, complementing the creamy sauce beautifully.
This recipe takes inspiration from Mexican cuisine, blending familiar flavors with a touch of creativity. The creamy chipotle sauce adds a modern twist to the traditional enchilada, while the roasted poblano peppers offer a unique and delightful depth of flavor.
These enchiladas are perfect for a satisfying weeknight dinner or a special occasion. They’re sure to impress your guests with their unique flavor combination and vibrant presentation. You can easily adjust the heat level by adding more or less chipotle peppers, making it perfect for any palate.
Whether you’re a seasoned cook or a culinary novice, this recipe is easy to follow and delivers incredible results. So gather your ingredients, fire up your oven, and get ready to embark on a culinary journey with these Creamy Chipotle Chicken Enchiladas with Roasted Poblano Peppers.
This recipe takes the classic chicken enchilada and elevates it with a creamy, smoky chipotle sauce, roasted poblano peppers, and a touch of sweetness from honey.
Ingredients:
For the Chicken Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1 (4 oz) can diced green chiles, drained
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Creamy Chipotle Sauce:
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chiles, drained
- 1 (1.25 oz) package chipotle peppers in adobo sauce, finely chopped
- 1/2 cup chicken broth
- 1/4 cup sour cream
- 1/4 cup Monterey Jack cheese, shredded
- 1 tablespoon honey
- 1 teaspoon lime juice
- For the Roasted Poblano Peppers:
- 2 large poblano peppers
- 1 tablespoon olive oil
For the Enchiladas:
- 12 corn tortillas
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup chopped cilantro
- 1/4 cup chopped red onion
Instructions:
Roast the Poblano Peppers: Preheat oven to 400°F (200°C). Place the poblano peppers on a baking sheet lined with parchment paper. Roast for 15-20 minutes, turning them halfway through, until the skin is blackened and blistered. Wrap the peppers in foil and let cool for 10-15 minutes. Once cool enough to handle, remove the skins and chop into ½-inch pieces.
Make the Chicken Filling: In a large skillet over medium heat, heat the olive oil. Add the onion, green pepper, and red pepper, and sauté for 5 minutes, or until softened. Add the shredded chicken, green chiles, cumin, chili powder, salt, and pepper, and cook for 5 minutes more. Stir in the chicken broth and cook until the filling is heated through.
Make the Creamy Chipotle Sauce: In a blender, combine the black beans, green chiles, chipotle peppers with adobo sauce, chicken broth, sour cream, shredded Monterey Jack, honey, and lime juice. Blend until smooth.
Assemble the Enchiladas: Spoon about ¼ cup of the chicken filling into each tortilla. Top with a generous spoonful of the creamy chipotle sauce and a sprinkle of roasted poblano peppers. Roll up the tortillas and place seam-side down in a lightly greased 9×13 inch baking dish. Top with the remaining cheese.
Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with cilantro and red onion before serving.
Tips:
For extra heat, add an extra chipotle pepper or a pinch of cayenne pepper to the creamy sauce.
If you prefer a milder flavor, use fewer chipotle peppers or omit them entirely.
You can also use corn tortillas for a gluten-free option.
To add a crunchy element, you can top the enchiladas with a sprinkle of toasted sesame seeds or chopped nuts.
Enjoy your creamy chipotle chicken enchiladas with roasted poblano peppers!
