Looking for a delicious and comforting Mexican-inspired dish? These Shrimp or Chicken Poblano Enchiladas are packed with smoky, creamy flavors and topped with a rich poblano sauce. Perfect for a family dinner or a gathering with friends!

Ingredients:

For the Filling:

• 2 cups cooked shredded chicken or cooked shrimp, chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 poblano pepper, roasted, peeled, and chopped
• Salt and pepper, to taste
• 1/2 cup sour cream or crema
• 1 cup shredded Monterey Jack or Oaxaca cheese

For the Poblano Sauce:

• 2 poblano peppers, roasted, peeled, and deseeded
• 1 cup heavy cream or milk
• 1/2 cup chicken or vegetable broth
• 2 tbsp butter
• 2 tbsp flour
• 1/2 tsp garlic powder
• Salt and pepper, to taste

For Assembly:

• 8-10 corn or flour tortillas
• 1 cup shredded cheese (Monterey Jack, Oaxaca, or cheddar)
• Chopped cilantro, for garnish
• Sour cream, for serving

Instructions:

1. Roast the Poblanos: Place poblano peppers over an open flame or under the broiler, turning until all sides are charred. Transfer to a covered bowl for 10 minutes, then peel off the skin, remove seeds, and chop.
2. Make the Filling: In a skillet over medium heat, heat olive oil. Sauté onions and garlic until softened. Add the chopped poblano, salt, and pepper. Stir in the cooked chicken or shrimp, followed by sour cream and cheese. Remove from heat.
3. Prepare the Sauce: Blend the roasted poblanos with cream and broth until smooth. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in the poblano mixture, add garlic powder, and simmer until thickened. Adjust seasoning as needed.
4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Warm tortillas to make them pliable. Fill each tortilla with the chicken or shrimp mixture, roll tightly, and place in a greased baking dish seam-side down.
5. Bake: Pour the poblano sauce over the enchiladas and top with shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and slightly golden.
6. Serve & Enjoy: Garnish with chopped cilantro and serve with sour cream. Enjoy your creamy, smoky poblano enchiladas!