Chicken Enchilada’s with Poblano Cream Sauce

by Chef Nana on August 15, 2011| 7114 Pageviews

Chicken Enchilada’s with Poblano Cream Sauce

Chicken Enchilada’s with Poblano Cream Sauce


    For the Sauce
  • 2 poblano peppers
  • 1 jalepeno pepper (Optional)
  • 2 tablespoons (1/4 stick) unsalted butter
  • 3/4 cup chopped onion
  • 1 cup skim milk
  • 4 oz (1/2 brick) low-fat cream cheese
  • For the Enchilada's
  • 8 - 6in (small fajita) flour tortilla's
  • 3/4 cup chopped onion
  • Meat from 1 rotisserie chicken removed from bone and chopped to bite size pieces
  • 2 1/2 cups grated monterey jack cheese


  1. Preheat oven to 350
  2. Spray a 11 x 7 inch glass baking dish with non-stick cooking spray
  3. For the Sauce
  4. Char the peppers. I do mine on the gas grill so my kitchen doesn't smell like charred peppers. Many people use the open flame of a gas stove burner. Peppers can also be charred in the oven. You're looking for the pepper skin to be black and have a blistered appearance. Once charred, place the peppers in a bowl covered with plastic wrap and let sit for a few minutes. Remove and wipe skin off using a paper towel. Remove the stem, seeds and membranes then dice the peppers. I know this sounds complicated but, its really simple and you'll love the flavor.
  5. Melt the 2 tablespoons of butter in a large skillet with 2 inch sides. Add the onions and cook until translucent.
  6. Next, add the peppers and cook an additional 1-2 minutes.
  7. Add the skim milk and cream cheese and stir to melt the cream cheese.
  8. Simmer mixture over medium heat until it thickens (about 4-6) minutes.
  9. Mixture can now either be cooled and processed in a blender OR you can use an immersion blender directly in the skillet you used to heat the mixture. Either way you're looking for creamy sauce consistency.
  10. Salt and Pepper to taste.
  11. For the Enchilada's
  12. Fill each tortilla with a little of the remaining onion, monterey jack cheese and chicken. Reserve some cheese to top enchilada's
  13. Tightly roll filled tortillas and transfer to prepared pan. Be sure to put the seam side down. Note: Should be a pretty snug fit
  14. Pour prepared sauce over the enchilada's and top with remaining cheese.
  15. Cover with foil and bake for 25-30 minutes.
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Serve with mexican rice and a little guacamole and you’ve got the makings for a real fiesta for your family.


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{ 10 comments… read them below or add one }

Rachel Tiller August 17, 2011 at 2:11 pm

Those look delicious!!


Lola August 22, 2011 at 5:03 am

I didn’t know where to find this info then kaobom it was here.


Vickie August 19, 2011 at 11:56 pm

This looks so yummy…Love Mexican…and heat too…add to my faves.


Vickie August 19, 2011 at 11:58 pm

Also looked at all your recipes dropdown…and, I am guessing your Kitchen site is under construction or new…as not many recipes…or I am not finding a way to navigate to find more yummy recipes…like the ones you have on page one.


Chef Nana August 20, 2011 at 2:02 pm

Yes, we’ve only just starting to add recipes to the site. Check back often to see what’s new.


Wendy Keegan August 30, 2011 at 7:49 pm

Can I ask how spicy they are. I’m not the chicken (no punn intended) my hubby doesn’t like anything too spicy. However he does enjoy pepper jack cheese. They look delicious.


Chef Nana August 30, 2011 at 9:05 pm

If you leave the jalapeno out you should be OK. You might try it without the jalapeno the first time and if you think you can stand a little more heat try adding one the next time. That way you can make them as spicy as you like.


Lionel Dickeson October 13, 2011 at 6:17 pm

Wow, fantastic blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your website is great, as well as the content!


Denise@BeBetsy January 10, 2013 at 1:41 am

Now that is some great comfort food for a chilly night.


Consumer Queen August 28, 2011 at 8:00 pm

Thanks Merissa!


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