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Roasted Poblano Chicken Enchiladas

Go traditional with these chicken enchiladas. Add poblano peppers and our HERDEZ® Roasted Poblano Cremosa Salsa for that spicy kick.

30 minutes
1 hour 10 minutes


  • 4 cups finely shredded cooked chicken
  • Salt to taste
  • 2 large roasted poblano peppers, peeled and sliced into strips Salt to taste
  • 1 (16-ounce) jar of HERDEZ® Roasted Poblano Cremosa Salsa, divided
  • ½ cup grapeseed or canola oil
  • 12-14 corn tortillas
  • 1/2 cup crumbled or finely grated Cotija cheese
  • ½ cup Mexican crema
  • 2 cups diced and fried potatoes
  • Shredded cabbage or lettuce
  • 1 tomato, sliced thin
  • 1 avocado, sliced or diced
  • Lime wedges


  1. In medium bowl, combine chicken, 6 ounces salsa, and pepper strips. Season to taste with salt.
  2. In large skillet over medium heat, heat oil. Fry tortillas 25 to 30 seconds per side, or until softened. Transfer tortillas to a paper towel lined plate. Keep tortillas covered.
  3. In small sauce pan, warm remaining salsa. Heat the reserved chicken on the stove top or in the microwave.
  4. To assemble, dip tortilla in warm roasted poblano salsa cremosa. Place onto center of serving platter or plate, fill with chicken and fold over. Repeat with remaining tortillas and filling.
  5. Place fried potatoes on one side. Place cabbage, tomatoes and onions on the other side. Sprinkle on cotija cheese to enchiladas and drizzle with Mexican crema.
  6. Serve with avocado and lime wedges. Rice and beans make great sides for enchiladas!