Gluten-Free Creamy Poblano Chicken Enchiladas
Delicious and creamy enchiladas made with poblano peppers and chicken, perfect for a gluten-free diet.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 poblano peppers, roasted and peeled
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a blender, combine roasted poblano peppers, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Blend until smooth.
- In a large bowl, mix the shredded chicken with half of the poblano cream sauce.
- Warm the corn tortillas in a skillet until pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
- Pour the remaining poblano cream sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Serve hot and enjoy!
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Notes
- For extra flavor, add spices like cumin or chili powder to the chicken mixture.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg