Spicy Poblano, Chicken and Potato Enchiladas

by katerina on August 19, 2013

Here is a lean and mean recipe for chicken enchiladas with a quick homemade enchilada sauce.

Chicken poblano enchilada recipe

Do be cautious when making this as fresh poblanos will make it very spicy. If you enjoy milder food I suggest instead using a mix of tomatillos or bell peppers and and poblanos.

Print Recipe

Poblano, Chicken and Potato Enchiladas

(6 enchiladas)

3 medium yukon or red potatoes
3 fresh poblano peppers
1 small onion
1 lime juiced
2 teaspoon olive oil, divided
1 lb ground chicken breast
salt and freshly ground pepper
1 teaspoon cumin seeds
3 green onions, sliced
1 handful cilantro, roughly chopped
6 tortillas
1/2 cup grated cheddar cheese

1. Heat oven to 450F.

2. Wash the potatoes, cut into halves and simmer in boiling, salted water until tender. Drain and dice.

3. Place the poblanos on a cookie sheet. Remove the skin from the onion, cut in half and add to the cookie sheet. Coat the vegetables with the vegetable oil and transfer to the oven. Keep an eye on the vegetables and cook until the skin begins to blister, turn if necessary to blister evenly. Remove and place in a bowl covered in plastic wrap. Allow to sit for 10 minutes to help the skins steam off and cool enough to handle.

4. Once cool enough put on some gloves and peel and deseed the peppers. Add the skinned peppers, the onion and the lime juice to a blender or food processor. Pulse until smooth, add salt to taste.

5. Reduce oven temperature to 375F.

6. Heat a medium skillet to medium high heat. Add the teaspoon of olive oil and the ground chicken.

7. Finely grind the cumin in a mortar and pestle and add to the chicken along with a big pinch of salt and some freshly ground pepper. Stir and cook the chicken until it just starts to cook through.

8. Add in the potato, the sliced green onion and 1/4 cup of the poblano sauce, cook for 2 minutes to allow the flavours to blend. Remove from heat and stir in the cilantro. Taste and correct for seasoning.

9. Assemble the enchiladas: In a baking casserole spread a few tablespoons of the poblano sauce over the bottom of the casserole. In each enchilada place a small sprinkle of cheese and a1/4 cup of the chicken mixture. Roll up and place in the baking pan. Continue until you run out of mix. Top with more poblano sauce* and remaining cheese.

10. Transfer to the oven and bake until golden and bubbly (about 15 minutes). Serve hot.

*Note: the poblano sauce is very spicy, taste it before you use all of it and make sure it is too your taste, if you know your family doesn't like spicy food you may want to substitute something else for all the poblanos, i.e. 3 tomatillos & 1 poblano or something of that nature.


Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time:60 minutes
Calories(approximate per serving): 280



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