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Creamy Chicken and Poblano Enchiladas with Coconut Milk

This dish features shredded cooked chicken rolled into corn tortillas, topped with a smoky poblano pepper sauce blended with coconut milk, and baked until bubbly and golden. The final texture is richly creamy with crispy edges on the cheese and tender filling inside, creating a satisfying, layered casserole appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken preferably poached or roasted
  • 8 small corn tortillas warm to prevent cracking
  • 2 large poblano peppers roasted, peeled, and chopped
  • 1 cup coconut milk full-fat for richness
  • 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp cumin ground
  • to taste salt and pepper

Equipment

  • Oven
  • Blender
  • Skillet
  • Shallow baking dish
  • Cooking spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Roast the poblano peppers until charred and blistered, then transfer to a bowl and cover to steam. Once cooled, peel off the skins, remove the stems and seeds, and chop the peppers finely.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes—smelling warm and slightly caramelized.
  3. Add cumin, salt, and pepper to the skillet, stirring for about 30 seconds until spices become aromatic. Then, stir in the chopped poblano peppers and cook for another 2 minutes to marry the flavors.
  4. Transfer the pepper mixture to a blender, add coconut milk, and blend until smooth and creamy—this forms your smoky sauce with a velvety texture. Taste and adjust seasoning if needed.
  5. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable. This helps prevent tearing when rolling.
  6. Spread a thin layer of the poblano sauce on a clean work surface or plate. Place a tortilla on it, then spoon shredded chicken along the center. Roll up the tortilla tightly to form a enchilada, then place seam-side down in a baking dish.
  7. Repeat filling and rolling with the remaining tortillas, arranging them closely in the baking dish. Pour the remaining poblano sauce evenly over the assembled enchiladas.
  8. Sprinkle shredded cheese over the top of the sauced enchiladas, aiming for a generous, even layer. Bake in the preheated oven until bubbling and golden around the edges, about 20-25 minutes.
  9. Remove the dish from the oven once the cheese is melted and bubbly. Let it rest for a few minutes to settle, then serve hot, garnished with fresh herbs if desired.

Notes

For a vegetarian version, replace chicken with roasted vegetables or beans. You can also add a dash of hot sauce to the sauce for extra spice.