This recipe comes together in a few simple steps - first we char our poblanos then make the green sauce. Then we prep and mix together our filling. Next we assemble and arrange our enchiladas in a dish and top with sauce + cheese. Then its time to bake!
The first time you make these it might take more than 30 minutes of prep time, getting everything out and measuring (mis en place) will help! After you’ve done it once muscle memory will kick in and this could be an easy weeknight dinner.
We’re only using half of a rotisserie chicken - use the other half for spicy chicken caesar wraps, chicken salad, chicken noodle soup, coconut curry, or a chicken pot pie.
Prep Time: 30 minutes
Cook Time: 25–30 minutes
Total Time: About 1 hour
Servings: 8 enchiladas (approximately 4 servings)
Ingredients
Chicken & Corn Filling
2 cups cooked rotisserie chicken, finely diced or shredded (approximately 1 breast and 1 thigh)
1 cup corn kernels, fresh or frozen
1 medium sweet onion, finely diced
½ jalapeño, finely diced
8 oz Oaxaca cheese, shredded
⅓ cup prepared green sauce (recipe below)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil, for sautéing
Roasted Poblano Green Sauce
1 cup sour cream
2 small poblano peppers (or 1 large)
1 can (4 oz) diced green chiles
2 green onions, roughly chopped
⅓ cup fresh cilantro
3 tablespoons olive oil
Juice of 1 lime
1 teaspoon salt, plus more to taste
For Assembly
8 flour tortillas
8 oz low-moisture mozzarella cheese, shredded (approximately 1½–2 cups, depending on the shred)
Instructions
1. Prepare the Roasted Poblano Green Sauce
Heat a dry skillet over medium-high heat. Add the whole poblano peppers and cook, turning occasionally, until the skins are blistered and charred on all sides.
Transfer the peppers to a bowl and cover with a plate or lid. Allow them to steam for approximately 10 minutes to loosen the skins.
Once cool enough to handle, remove the stems, seeds, and papery outer skins. A few remaining bits of char are perfectly fine and will add flavor.
Transfer the roasted poblanos to a blender along with the sour cream, canned green chiles, green onions, cilantro, olive oil, lime juice, and salt.
Blend until smooth and creamy. Taste and adjust the seasoning as needed. Set aside.
2. Prepare the Chicken & Corn Filling
Finely dice or shred the rotisserie chicken and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the finely diced sweet onion and jalapeño. Sauté for approximately 5–7 minutes, stirring occasionally, until softened and fragrant.
If using frozen corn, thaw and drain it before adding to the filling.
In a large mixing bowl, combine the chicken, corn, sautéed onions and jalapeño, shredded Oaxaca cheese, and ⅓ cup of prepared green sauce.
Season with a pinch of salt and freshly ground black pepper, then gently fold everything together until evenly combined.
3. Assemble the Enchiladas
Preheat your oven to 375°F.
Spread a thin layer of green sauce across the bottom of a baking dish, just enough to lightly coat the surface.
Place approximately ½–⅔ cup of the chicken filling into the center of each flour tortilla. Roll tightly and place seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling, arranging the enchiladas snugly alongside one another.
Note: Depending on the size of your tortillas and the amount of filling used, you may have a little filling left over. Continue assembling until your baking dish is full or you’ve used all the ingredients.
Pour the remaining green sauce evenly over the enchiladas, making sure to cover the exposed tortillas.
Sprinkle the shredded mozzarella evenly over the top.
4. Bake
Transfer the baking dish to the middle rack of your preheated oven.
Bake uncovered at 375°F for approximately 20 minutes, or until the sauce is bubbling around the edges and the cheese has melted.
For a lightly golden finish, increase the oven temperature to 425°F and bake for an additional 3–5 minutes. Alternatively, switch to the broiler for 1–2 minutes, watching carefully to prevent burning.
The enchiladas should be hot throughout, with melted cheese and a lightly golden top.
5. Rest & Serve
Remove the enchiladas from the oven and allow them to rest for 5–10 minutes before serving.
Garnish with additional cilantro, sliced jalapeños, green onions, or a squeeze of fresh lime juice, if desired.
Serve warm and enjoy!
Recipe Notes
Rotisserie Chicken: Using a combination of breast and thigh meat adds flavor and keeps the filling tender. Leftover cooked chicken also works beautifully.
Poblano Peppers: Roasting brings out their natural sweetness and adds a subtle smoky flavor to the green sauce. Removing the papery skins creates a smoother consistency.
Corn: Fresh or frozen corn works well. If using frozen, thaw and drain before mixing into the filling to avoid adding excess moisture.
Cheese: Oaxaca cheese melts beautifully into the filling, while low-moisture mozzarella creates a bubbly, lightly golden topping. Monterey Jack is a good substitute for either.
Make Ahead: The sauce and filling can be prepared separately up to one day in advance and refrigerated. Assemble just before baking for the best tortilla texture.