Poblano Chicken Enchiladas

Its the green team, Poblano, Jalapenos, Cilantro and tomatillo salsa!

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half-and-half cream
1 bunch fresh cilantro, chopped1
8 ounces fresh crimini mushrooms, sliced
2 ounces sour cream
12 (6-inch) corn tortillas
4 cups shredded mozzarella cheese
Herdez Green salsa for serving


COURSE: Casseroles and One Pots

CUISINE: Mexican

Prep Time: 15 min

Cooking Time: 1 hrs 0 min

Total Time: 1 hrs 15 min


  1. Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut the chicken into cubes.
  2. Preheat oven to 350 degrees F (175 degrees C).
    Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
  3. Assemble the tortillas: lay a tortilla on your working surface and spoon about 3/4 cup of the above mixture into the tortilla. Sprinkle with about 1/4 cup cheese. Place in a 9x13 inch baking dish, seam side down. Repeat 5 times. Pour the cilantro sauce evenly over the tortillas. Top with remaining cheese.
  4. Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.