The Best Creamy Chicken Enchiladas Recipe

Made with smoky charred poblano salsa, tender braised chicken thighs, and plenty of pepper Jack and crema.

A serving of chicken enchilada, next to the baking dish where it's taken from.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese. J. Kenji Lopez-Alt

Why It Works

  • Roasting green chiles until blackened and then using the peeled skin to flavor the enchilada sauce lends deep, smoky flavors to the final dish.
  • Dipping just one side of the tortillas in the enchilada sauce and stacking them for assembly keeps their coating of sauce thin, despite the thick consistency of the sauce.
  • The chicken is deeply browned before being shredded, adding savory goodness to the filling.
  • Adding pepper Jack cheese and crema to the filling results in extra creamy enchiladas.

The enchiladas of my childhood came in two forms. The first was the creamy, cheese-packed enchilada casserole that my mom used to make. I'm fairly certain it was created by combining chicken thighs with some canned green chiles, a tub of sour cream, a pack of grated Jack cheese, and a packet of tortillas, all layered into a casserole dish and baked. It was delicious and comforting, for sure, but hardly sophisticated fare.

The other form was the enchiladas suizas at Fiesta Mexicana, the hot-plate Mexican joint up in Morningside Heights that closed down after a fire perhaps 20 years ago. For my birthday, we'd pile into the old Volvo station wagon and park it on a side street (where its radio would inevitably get stolen). My older sister would order the taquitos al carbón while my little sister would order the "Ranch Burger" without the ranchero sauce (which we later realized was the same as ordering a regular old cheeseburger, but cost $1 more). My enchiladas were a trio of soft corn tortillas stuffed with pulled chicken meat, smothered in a creamy green sauce specked with smoky bits of charred skin and swirled with crema and cilantro.*

*Enchiladas suizas—Swiss-style enchiladas—are so-named for the creamy sauce they're covered with. Swiss immigrants in Mexico were known for their dairies.

Close-up of creamy chicken enchiladas being eaten with a fork.

Serious Eats / J. Kenji López-Alt

While the pizza cognition theory allows for only a single progenitor that defines pizza in the mind of each individual, I'd posit that with enchiladas, your primary exposures can mesh into one perfect dish in your head. For me, the perfect green chicken enchiladas combine elements from both of my early memories. I want my corn tortillas bathed in a smoky chile-tomatillo sauce with bright, fresh, flavors. I want the spice and the complexity. I want tender pulled chicken meat, sure, but I also want the rich creaminess of my mom's casserole.

In short, I'm after the whole enchilada, which is exactly what this recipe delivers.

Salsa and Cream

While both my mom's enchilada casserole and classic enchiladas suizas make use of a green sauce that's enriched with cream and cheese, no matter how much I tweaked a creamy salsa recipe, I just couldn't get one that I found to be tastier than a classic green tomatillo salsa. So instead of trying to cram dairy into the sauce, I decided to incorporate the creamy elements elsewhere in the dish, while focusing on developing clean, complex flavors in the basic salsa.

Fortunately, with several recipes for great green chile sauces under my belt, it was easy to adapt them to this variation.

A pile of unprepared ingredients for the green sauce: Poblanos, tomatillos, garlic, onion, and serranos. A hand holding a kitchen knife menaces them.

Serious Eats / J. Kenji López-Alt

I started with roughly chopped onions, whole tomatillos, poblano and Serrano peppers, and garlic, which I placed on a rimmed baking sheet to set under the broiler.

A foil-lined baking sheet with whole Poblanos, serranos, and tomatillos along with some peeled garlic and quartered onion.

Serious Eats / J. Kenji López-Alt

The goal is to soften the vegetables completely, all while giving them a nice smoky char. As the vegetables cooked and charred, I flipped them, making sure to give every side a go at the direct heat. You'll probably find that your tomatillos will char and soften long before any of your other vegetables. I found that transferring the tomatillos to a bowl as soon as they were completely softened was the best way to prevent them from burning while the other vegetables finished cooking.

The peppers in particular need to be well-cooked in order to ensure that they peel easily.

Peeling Peppers

As anyone who's grown up in or around Hatch, NM can tell you, charred peppers, with their sweet, tender, smoky flesh, are one of god's greatest culinary gifts to mankind, but boy, can those papery, sticky skins be a pain in the butt to peel.

Lazy folks might be tempted to peel them under running water, but purists will scoff, rightfully pointing out that the smoky flavor you worked so hard to achieve with the charring ends up going right down the drain.

So what's a pepper-lover to do?

I turned to a technique that I first developed when working on the recipe for crispy braised chicken with chile verde: peel the peppers in a bowl of water or stock, then reincorporate that liquid into your recipe.

Charred chiles are peeled in a bowl of water.

Serious Eats / J. Kenji López-Alt

By doing this, you not only get the ease of peeling chiles under liquid, but you also maximize flavor in your dish as the charred skins steep in the liquid. Once strained, the liquid forms a flavorful base for the salsa.

A peeled green chile is flattened and laid out on a cutting board. A santoku has scraped the seeds and placenta from the interior surface.

Serious Eats / J. Kenji López-Alt

If you want to be overly detail-oriented, you can scrape away any remaining seeds and membranes after peeling the chiles.

Pickin' Chicken

Both my mom and the restaurant used pulled chicken thigh meat for their enchiladas, and I saw no reason to do any different. It's more juicy and flavorful than breast meat; provided you cook it right, it's more tender as well.

Chicken thighs are seasoned on a cutting board.

Serious Eats / J. Kenji López-Alt

Using bone-in, skin-on thighs was the easiest route, not just because they're inexpensive and more widely available than boned, skinless thighs, but because that skin provides protection for the meat underneath, keeping it juicy as the chicken cooks.

Chicken thighs are placed skin side-down in a Dutch oven to brown.

Serious Eats / J. Kenji López-Alt

I started by laying the thighs skin side-down in a hot Dutch oven with just a little bit of oil. If you aren't the type of person who enjoys a bit of pain with their pleasure in the form of hot chicken fat splashing all over your body, I strongly suggest you very gently lay the thighs down in the hot pot.*

*and if you are that type of person, shoot me a line, I have some offline activities we can chat about.

The browned chicken thighs are turned over with a pair of tongs to cook on the other side.

Serious Eats / J. Kenji López-Alt

Cooking that skin until it's a deep brown means it's developed flavor that will make it into your final dish. And by brown, I mean brown. Rich, golden, fully rendered, and crisp throughout.

As the chicken cooked, I noticed that it released a lot of fat and juices. The fat I discarded—it was very hard to get it to emulsify into a lean, green salsa—but the juices, I kept. The easiest way to do this was to simply tip the pot out into a separate container, pouring off the top layer of fat until just the browned juices underneath remained, then discarding the excess fat in the garbage.

The broiled and peeled green chiles, tomatillos, etc. are transferred to the Dutch oven and puréed with an immersion blender.

Serious Eats / J. Kenji López-Alt

Once the chicken was browned on both sides and the fat skimmed off, I added all of my roasted vegetables to the pot along with a cup of cilantro leaves and the reserved chile-skin-infused stock. I blended it all with a stick blender into a rough sauce. Back went the chicken for a short simmer until it had just cooked through, allowing the sauce to pick up some more flavor from the browned skin.

A stack of corn tortillas are wrapped in foil.

Serious Eats / J. Kenji López-Alt

Meanwhile, I packed up some soft corn tortillas in an aluminum foil pouch and transferred them to an oven preheated to 375°F (190°C). This is how you make sure they'll be nice and pliable when it comes time to stuff them. Nobody likes a stiff tortilla. At least, nobody you should trust.

Cooked chicken is shredded in a bowl by hand.

Serious Eats / J. Kenji López-Alt

Once the chicken was cool enough to handle, I picked it into bite-size shreds, tossing the bones and discarding the skins (which I certainly did not eat directly off each thigh while leaning over the kitchen sink like a hungry rat). Here's where most chicken enchilada recipes would have you start stuffing the tortillas with the shredded chicken, perhaps adding a bit of cheese to the mix.

But me? Like I said, that extra-creamy texture from my mom's casserole is a built in taste memory for me, so I wanted to make sure that I got a good dose of it. I combined my chicken with both grated pepper Jack cheese (man, do I have a weakness for pepper Jack!), along with a healthy dose of Mexican crema, a small upgrade from the sour cream my mom used (though you can use a mixture of sour cream and milk if you can't find Mexican crema).

Enchiladas, Assemble!

From here on out, everything is pretty much straightforward construction (and you can make both the sauce and the chicken mixture at least a few days ahead of time).

Sauce, chicken filling, and tortillas are arranged next to a baking dish, the bottom of which has been covered in a thin layer of sauce.

Serious Eats / J. Kenji López-Alt

I started by laying down a base of salsa in the bottom of a large casserole dish. Next, I coated my warm tortillas with the salsa. With a thick sauce like this, it was a bit of a pain to get a really thin, even coat of sauce on my tortillas (it ended up being too thick unless I carefully scraped off the excess on the side of the bowl). The solution? Dip just the bottom of one tortilla in the salsa, then transfer it to a cutting board. Repeat this over and over, stacking the tortillas as you go, and you'll end up with a stack of tortillas separated by thin layers of sauce, effectively coating both sides.

It took years of training and discipline to beat the habit of over-stuffing everything that could potentially be overstuffed (see: tacossushi, dumplings, and Dumpling, exhibits A, B, C, and D), and I know that for a chronic overstuffer, no level of admonition is going to help, but I'll do it anyway. Keep the filling to a minimum!

Just a couple of tablespoons of the chicken mixture should suffice.

A sauced and filled tortilla is rolled up.

Serious Eats / J. Kenji López-Alt

I rolled up the enchilada nice and tight like a cigar...

The filled and rolled tortillas are placed in the baking dish.

Serious Eats / J. Kenji López-Alt

...then arranged it in the dish, making sure to keep the seam side down.

Sauce is spooned over the tortillas.

Serious Eats / J. Kenji López-Alt

There's something to be said for enchiladas that are baked near-nude until they get crispy, browned tops, but for this recipe, I prefer the tender creaminess you get from sauce-smothered tortillas, so I'm not skimpy with the salsa.

Finally, a layer of grated Jack spread across just the center of each row adds rich creaminess without masking the smoky flavor of the salsa underneath.

The baking dish of enchiladas is covered with foil.

Serious Eats / J. Kenji López-Alt

To get the cheese to melt without drying the enchiladas out, I covered the whole dish with foil before baking, removing the foil for the last 10 to 15 minutes to encourage just a touch of browning on the cheese. As soon as the enchiladas came out of the oven, I drizzled them with more of the crema and a handful of chopped cilantro leaves.

A plate of the finished enchiladas, topped with a drizzle of crema and chopped cilantro.

Serious Eats / J. Kenji López-Alt

If your neighborhood dogs don't show up at your doorstep right around now with plaintive, hungry looks in their eyes, then something must have gone seriously wrong, because this s*&t should smell irresistible.

With their bright, smoky flavor and tender, creamy filling, I've finally brought the hybrid enchiladas of my dreams to life.

A forkful of the enchiladas is raised to the camera.

Serious Eats / J. Kenji López-Alt

Don't get me wrong: Like any rational human, I love to stuff my face with tacos al carbón (with my friends or when I'm all alone). But chicken enchiladas are my true fascination.

December 2014

Recipe Facts

4.5

(14)

Active: 60 mins
Total: 90 mins
Serves: 6 servings

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Ingredients

  • 3 poblano peppers

  • 1 large onion, roughly chopped

  • 1 1/2 pounds tomatillos, husks removed

  • 2 serrano peppers

  • 3 medium cloves garlic

  • 2 cups homemade or store-bought low-sodium chicken stock

  • 1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish

  • Kosher salt and freshly ground black pepper

  • 2 pounds bone-in, skin-on chicken thighs (see notes)

  • 1 tablespoon vegetable oil

  • 16 soft corn tortillas

  • 8 ounces shredded pepper Jack cheese, divided

  • 1 cup Mexican-style crema, divided (see notes)

Directions

  1. Adjust broiler rack to 8 inches below element and preheat broiler to high. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until tomatillos are completely softened and lightly charred, about 10 minutes. Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil. Continue broiling until onion, serranos, and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside.

    Salsa ingredients have been broiled on one side and are being turned with a pair of tongs.

    Serious Eats / J. Kenji López-Alt

  2. Adjust oven rack to middle position and set oven to 375°F (190°C). Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain the stock through a fine-mesh strainer into the bowl with the tomatillo/pepper mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside.

    The chile-peeling liquid has been poured through a fine mesh strainer.

    Serious Eats / J. Kenji López-Alt

  3. Season chicken pieces on all sides with salt and pepper. Heat oil in a large Dutch oven over high heat until shimmering. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving any brown liquid.

    Chicken thighs are turned to brown on their second side in a Dutch oven.

    Serious Eats / J. Kenji López-Alt

  4. Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, purée mixture into a chunky sauce. Season to taste with salt and pepper. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm.

    The chicken thighs are simmered in the puréed salsa.

    Serious Eats / J. Kenji López-Alt

  5. When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper.

    Picked and shredded chicken is combined in a bowl with shredded cheese and crema.

    Serious Eats / J. Kenji López-Alt

  6. Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).

    The chicken filling is spooned onto sauce-coated tortillas.

    Serious Eats / J. Kenji López-Alt

  7. Spread remaining sauce on top of enchiladas and lay remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.

    Shredded pepper Jack is sprinkled over the sauced enchiladas.

    Serious Eats / J. Kenji López-Alt

  8. Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.

    The finished enchiladas are served directly from the baking dish.

    Serious Eats / J. Kenji López-Alt

Special Equipment

Dutch oven, immersion blender, 13 by 9-inch baking dish

Notes

Split chicken breasts can be substituted for thighs.

Mexican-style crema can be found in most Hispanic grocery stores or in the refrigerated dairy section of many supermarkets. If unavailable, substitute with 3/4 cup sour cream whisked together with 1/4 cup milk and 1/4 teaspoon salt.

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Nutrition Facts (per serving)
710 Calories
43g Fat
42g Carbs
43g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 710
% Daily Value*
Total Fat 43g 56%
Saturated Fat 19g 95%
Cholesterol 213mg 71%
Sodium 1374mg 60%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 26%
Total Sugars 8g
Protein 43g
Vitamin C 25mg 126%
Calcium 412mg 32%
Iron 4mg 20%
Potassium 955mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)