Poblano Chicken and Chorizo Enchiladas with Jalapeño Sour Cream Sauce
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 5 ounces chorizo
  • 2 poblano peppers, diced
  • 1 medium onion, chopped and divided
  • 2½ cups chicken
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 jalapeño
  • 2 cups low-sodium chicken stock, warmed up or room temp.
  • ¾ teaspoon salt
  • ¼ teaspoon cumin
  • 8 ounces sour cream
  • 1½ cups chihuahua cheese, divided (monterrey jack will also work)
  • 8 flour tortillas (fajita size, about 6 inches)
  • Cilantro, jalapeno and avocado for garnish
  1. Preheat oven to 350 degrees. Spray a 7x11 inch baking pan with non-stick cooking spray
  2. In a large non-stick skillet set over a medium-high heat, add chorizo, poblano and ¾ of the diced onions. Cook until chorizo is cooked through, and the peppers and onions are softened. Add shredded chicken, stir to combine and cook another minute. Remove from heat.
  3. Roast jalapeño pepper over an open flame on a gas grill or under a broiler until it's blackened on all sides. Place in a plastic baggie and seal. Let set for 5-10 minutes. Once the pepper has steam, remove skin and de-seed. Place the pepper in small food processor or blender along with ½ cup of the chicken stock. Pulse until pureed. Set aside.
  4. In a medium saucepan, melt butter over a medium heat. Whisk in flour. Very slowly whisk in chicken stock and jalapeño stock, make sure there are no lumps. Whisk in sour cream, salt and cumin. Bring mixture to a boil and then reduce to a simmer until thickened, about 5-7 minutes.
  5. Remove from heat and add in 1 cup of the shredded cheese. Season with salt and pepper if necessary.
  6. Add ½ cup of the sauce to the chicken and chorizo mixture, stir to combine. Add ½ cup sauce to the bottom of the baking dish.
  7. Evenly divide the filling between 8 tortillas. Roll up and place in the baking pan.
  8. Pour remaining sauce over enchiladas and top with remaining cheese. Bake for 25-30 minutes or until bubbling and cheese is starting to brown.
  9. Garnish with chopped avocado, jalapeño and cilantro.
Recipe by at https://www.ideahacks.com/?p=3260