Prepare for your taste buds to jump for joy!

Olga Gonzalez


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.

  • Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.

  • Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.

  • Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.

  • Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.

Nutrition Facts

443 calories; 21.5 g total fat; 87 mg cholesterol; 478 mg sodium. 31.1 g carbohydrates; 32.1 g protein; Full Nutrition

Reviews (247)

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304 Ratings
  • 5 star values: 218
  • 4 star values: 54
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 1
Rating: 5 stars
i have been eating making excellente enchiladas since i was a kid so i know exactly how they should taste (its one of my favorite foods). being obsessed with enchiladas i tried this recipe out and discovered that these enchiladas are the best i have ever made or tasted. SUPER GOOD and SUPER EASY puts my enchiladas to shame. i wish i could have all of her recipes this woman is a good chef. thank you for sharing this recipe with us please share more of your recipes with the world. xoxo Read More
Rating: 5 stars
This was great. I made a few changes. I didn't fry in the tortillas in oil. I placed the chicken and some cheese in the tortillas rolled them up and placed them in a baking dish topped with the sauce and cheese. I placed them under the broiler until the cheese was golden-brown. Yum! Read More
Rating: 5 stars
Soy del Sur de Mexico y nunca antes habia probado unas enchiladas con este sabor tan especial. Read More
Rating: 4 stars
Made this tonight it was good but I changed it a little after reading the others' suggestions. I browned the chicken breasts before adding the water and threw in some salt pepper and a little cumin. I skipped the tortilla-frying step as well just warmed them in the microwave. When the sauce was simmering I added more salt; not enough though the tortillas soak it up so next time I will keep this in mind. Like some others I also put these in a baking dish and threw them in the oven for about 15 minutes (@350) to melt the cheese. The enchiladas had a good flavor but hardly any heat (spiciness) so next time I will probably throw in a jalepeno. This would be a great potluck dish! Read More
Rating: 5 stars
I am going to have to agree with every other reviewer. These were awesome!!!!! By far the most authentic enchiladas I have ever made and I would venture a bet that they're the best on this entire site. I followed the recipe to a T with one exception...after rolling the enchiladas I covered them in sauce and cheese and then threw them in the oven for about 25 minutes. My mouth is watering at the thought of eating these for lunch today. Thanks Olga...I plan on making these babies over and over and over again! Read More
Rating: 5 stars
Delicious! I couldn't find the chiles so I used four cans of Old El Paso Green Chiles instead and they have worked beautifully every time. I love this recipe. Read More
Rating: 3 stars
While this could be phenomenal with some tweaks prepared as written this involves a fair amount of effort in preparation for lackluster results. I was worried about the poblano pepper sauce being even a little too spicy for Hubs but I needn t have worried. I can t believe I m saying this as Hubs and I have hyper alert taste buds but even we thought this had very weak flavor. Forget about spiciness or heat I don t care about that. I mean nondescript flat dull flavor. Salt helped some but even the garlic and onion I added to the sauce didn t do much. Nor did a garnish of fresh chopped cilantro. In addition we thought these were a little on the dry side and the mozzarella not the best choice for the cheese. Something with more character and complexity would have been better. Work with this to suit your tastes as I believe the sauce in particular has great promise. Read More
Rating: 4 stars
Great recipe! Added half a cup of chopped cilantro and half a teaspoon of salt to the poblano mixture in the blender as it seemed a little bland without it and used pepper jack cheese rather than mozzarella. Served with refried black beans and chips. Everyone loved it! Read More
Rating: 5 stars
These enchiladas deserve ten stars. My partner of ten years for whom I've been cooking steadily for ten years announced these enchiladas to be the best thing I've ever made. They were unbelievably delicious. I added cilantro and cumin to the blender with the poblanos and other ingredients and added several dried red chilies to crank up the heat. I also put shredded mexi-cheese inside the tortillas with the chicken poured leftover sauce and cheese over the top and baked at 350 uncovered for 20 minutes. Let me be clear: these enchiladas are perfection. Absolute perfection. Will become a staple in our household. Read More