Roasted poblano enchiladas

Lynn Socko


My take on a reduced carb enchilada.
NOTE: Prep time does not include time spent cooking the meat.


☆☆☆☆☆ 0 votes

30 Min
5 Min
No-Cook or Other


  • 8-12
  • 2 c
    shredded cooked chicken
  • 1 c
    sour cream
  • 2 c
    shredded mexican melting cheese, i use asadero
  • 8 oz
    diced green chiles
  • 1/2 c
    diced sweet onion
  • 1 c
    salsa verde, any green salsa will work
  • 1 c
    chicken broth
  • 2 Tbsp
  • 2 Tbsp

How to Make Roasted poblano enchiladas


  1. Roast poblanos under a low broiler. Place in a paper bag to steam. Remove skin and slit down one side and remove seeds. Lay flat on parchment paper till ready to use.
  2. Use your choice of cooked beef, chicken or pork and your favorite melting cheese, grated. I used rotisserie chicken and Asadero cheese. In a mixing bowl place shredded chicken, green chiles, sour cream and 1 cup of grated cheese, add salt and pepper to taste. Mix together by hand.
  3. This will make 8-12 poblano enchiladas depending on the size of your poblanos. If you don't have enough poblanos, make the rest with corn or flour tortillas. Place enough chicken mixture on one side of the poblano to fill it up heaping, now roll poblano.
  4. In a 8x8 baking dish spoon in enough salsa to barely cover bottom. Place poblanos seam side down.
  5. In a small skillet melt butter, add flour to make a roux. Add chicken broth and remaining salsa, simmer for 10 min. Pour over poblanos, top with remaining grated cheese and bake 400° for 20 min or till cheese is melted.
  6. Garnish with Cotija cheese, pico de gallo.

Printable Recipe Card

About Roasted poblano enchiladas

Course/Dish: Chicken Beef Roasts
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Low Fat Low Sodium Low Carb
Other Tags: Quick & Easy Healthy

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