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Roasted Poblano Chicken Enchiladas with creamy green sauce

Yields6 ServingsPrep Time45 minsCook Time40 minsTotal Time1 hr 25 mins

RECIPE | Roasted Poblano Pepper Chicken Enchiladas with creamy green sauce |

I N G R E D I E N T S //
 1.50 lbs chicken breast
 7 oz diced green chilis (1 can)
 2 tsp salt
 2 tbsp minced garlic
 1 medium onion, sliced
 1.50 cups chicken broth
 2 poblano peppers, deseeded & with 1 cut in half lengthwise & the other julienned
 1 cup low fat cottage cheese
 1 tsp cumin
 16 oz Pepperjack Shredded Cheese
 10 tortillas
Topping Ideas:
 fresh cilantro
 sliced avocado
 shredded lettuce
 sliced tomatoes
D I R E C T I O N S//

First, you'll need to cook the chicken in the crockpot for 4 - 6 hours on high! In the crockpot, add in the chicken breast, all the chicken broth, both the poblano peppers, 1 tsp salt, the diced green chilis, all of the sliced onion and 1 Tbls. minced garlic (or about 4 garlic cloves minced). Turn it on to cook on high for 6 hours.
TIP: If you're preparing this and then plan to leave it while away for the day, it should have enough liquid to be fine on a low 8 hour cooking setting.


Once the chicken is done cooking in the crockpot, carefully shred it all up. Then remove the whole poblano halves that have roasted, along with about a 1/2 cup of the onions. Set them aside in a bowl to make the creamy green sauce.

PRO TIP: You can make this chicken ahead of time and save in the fridge until you're ready to assemble and bake the enchiladas later in the week.


Preheat your oven to 400 degrees before you begin making the sauce and assembling the enchiladas. Also, grease a large baking dish such as a 9" x 14".


For the creamy green sauce, add into a food processor or blender the poblano pepper halves and onions you previously set aside, the cottage cheese, cumin, 1 tsp salt, 1 tbsp minced garlic, blend well until creamy and smooth like the photo.

RECIPE | Roasted Poblano Pepper Chicken Enchiladas with creamy green sauce |


Now you're ready to assemble! Take a tortilla, fill it with about 1/4 a cup + a scoop or so extra. (Just eyeball it. You want them full enough to make a nice sized enchilada). Then sprinkle in a little cheese and then roll up the tortilla leaving both ends open and place it into your greased baking dish. Repeat until you've filled up your dish. I made about 11 fit into my dish and that also used up all my meat.

Once all the tortillas are in, pour all the creamy green sauce all over the top of them using a spoon to spread it over all the nooks & crannies. Sprinkle the remaining Pepper Jack Cheese over the top and cover in foil.


Finally, bake for 30 minutes covered in foil. Remove the foil and bake another 10 minutes or until the top is bubbly and starting to get a golden crust.

Nutrition Facts

Serving Size 2 enchiladas

Servings 0