Poblano Chicken Enchiladas - Kraft Recipes Top
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Poblano Chicken Enchiladas

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8 servings

Spice up dinnertime with Poblano Chicken Enchiladas from KRAFT Recipes. Pair this enchilada recipe with Spanish rice and refried beans!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Heat oil in large skillet on medium heat. Add chiles and onions; cook and stir 5 min. or until crisp-tender. Remove from heat; stir in chicken and cheese.
  • Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of 1 tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining enchilada sauce.
  • Bake 20 to 25 min. or until heated through. Serve topped with sour cream.

Special Equipment Needed

Make Ahead

Prepare enchiladas the night before, cover with plastic wrap and refrigerate. Remove plastic wrap before baking as directed.

How to Roast Peppers

Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 290
Total fat 12g
Saturated fat 4.5g
Cholesterol 60mg
Sodium 340mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 4g
Protein 20g
% Daily Value
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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