Poblano Chile Enchiladas

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Poblano Chile Enchiladas – rich and spicy enchiladas filled with roasted poblano chiles and topped with a salsa verde-sour cream sauce – are a must-make for your meal plan this week!

Poblano Chile Enchiladas | Life as Mom

One way to enjoy great food and save a ton of money is to focus your dishes on rich flavors that can make up for a lack of more expensive ingredients. These are those random, but rich ingredients that make the rest of your pantry zing with flavor. Think vinegar, soy sauce, ethnic sauces, chile peppers, rich cheeses, and the like. Some of these items may be a little pricier than other pantry staples, but they pack a punch of flavor. Usually a little goes a long way.

One of my very favorite dinners in the whole wide world is this one, which just so happens to be BURSTING with the rich flavors I’m talking about. In the early years of our marriage, I discovered a recipe called, “Chile Relleno Enchiladas.” It was very similar to this one, except that it called for red salsa. Red salsa mixed with sour cream looked a little too much like Pepto Bismol. Not really that appetizing. So, as with most recipes, I started tweaking.

The result has been a family favorite for over 20 years! This is the one dish that FishPapa and I “fight over.” That is to say, I keep track. We divide them, even-Steven. They are that good.

When they were little, the kids didn’t really care for them, and that was totally okay with me. More for us! Woe is me, though, the kids are starting to love them, too. I now need to make two pans. Not that that is a bad thing….

Poblano Chile Enchiladas | Life as Mom

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

Tools I use to make it EASY:

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Poblano Chile Enchiladas
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Poblano Chile Enchiladas - rich and spicy enchiladas filled with roasted poblano chiles and topped with a salsa verde-sour cream sauce - are a must-make for your meal plan this week!
Course: Main Course
Cuisine: Mexican
Keyword: enchiladas
Servings: 12 servings
Calories: 206 kcal
Author: Jessica Fisher
  • 16 ounces sour cream
  • 1 jar salsa verde I use Trader Joe’s
  • 1 dozen corn tortillas preferably homemade
  • 6 poblano chiles roasted, and cut in half
  • 2 to 3 cups shredded cheese
  1. Preheat the oven to 350°. Spray a 9×13 inch pan with nonstick spray.

  2. In a large mixing bowl, combine the sour cream and salsa verde. Whisk until smooth. Spread 1/4 cup sauce over bottom of prepared dish.
  3. Soften tortillas by warming them briefly. Roll each enchilada by placing half a chile and a small handful of cheese inside each tortilla. Roll and place seam side down in pan. Continue rolling until all twelve enchiladas are assembled.
  4. Pour sauce over the top. Sprinkle with remaining cheese.
  5. Bake for 20-30 minutes until heated through and starting to bubble.
Recipe Notes

Here are some of the strategies you can use to make this recipe more economical:

Nutrition Facts
Poblano Chile Enchiladas
Amount Per Serving
Calories 206 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 34mg11%
Sodium 297mg13%
Potassium 258mg7%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 4g4%
Protein 7g14%
Vitamin A 700IU14%
Vitamin C 49mg59%
Calcium 163mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Poblano Chile Enchiladas | Life as Mom

Updated April 22, 2017.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. The enchiladas look fantastic! We love mexican here so this is a keeper, thanks!

  2. I’m thinking your enchiladas will be dinner for us on Friday night… YUM! Can’t wait to make them!

  3. Oops. I must have misread the list and thought this week was Tomatoes. Guess I’ll have to bring the tomatoes back next week….now, let’s see, what can I share this week?

  4. Hmmm… I think this would be a grown-ups only dish at our house as well. Maybe we’ll try it for our stay-at-home date night!

  5. Michelle Z. says

    I make something really similar with leftover chicken or turkey. All the ingredients are the same except for the poblanos. We always make them the day after Thanksgiving with leftover turkey.

  6. Those enchiladas sound really good. I love how it have only a handful of ingredients.

  7. That looks tasty!!

  8. Brandi says

    Awesome! But why don’t you make your own salsa verde? It’s so easy! Take 10-12 tomatillos, remove husks and place in sauce pan with enough water to cover. Boil for about 10-12 minutes. Remove tomatillos with slotted spoon & place in food processor (keep water!). Take 1/4 white or sweet onion and put chunks into food processor bowl. Put large handful of cilantro and approx 1 Tbsp salt into bowl. Depending on how hot you want it, add either 1 jalepeno or 1 serrano pepper, with or without seeds, to bowl. Process all and add water from tomatillos as necessary to make it the right consistency. So yummy!

    • Jessica Fisher says

      I made it once when we lived in Kansas and every store was out of salsa verde. But, we didn’t like it as well. But, I’m thinking of trying it again. Thanks for the suggestion.

  9. Looks easy. I wonder, if I could make it several hours before dinner and refrigerate it until needed.

    • Jessica Fisher says

      Yes, you can do it several hours ahead. You might want to store the sauce separately.

  10. Micah says

    I love the recipe– I think I’ll try it with some leftover turkey I’ve been needing to use. Thanks!

  11. Jena says

    Fun swap! Love that linky thingy. 🙂 I’m always looking for what to cook, so this is great! thank you!!

  12. Shelah says

    I have 2 jars of salsa verde from a bean enchilada that tasted horrible. These jars have been having over my head and making me feel guilty. I bought them and now I need to use them, by gone!

    Perfect timing! Since we cook so similarly (though you wouldn’t know that since I don’t write a blog and we don’t actually know each other…bummer), I’m sure I’m going to love it. And what husband wouldn’t love something made with sour cream and cheese…I mean!

    • @Shelah, 😉

      Just be careful with the salsa verde. I made a mistake buying a store brand last year and it was terribly, terribly sweet. It made these enchiladas awful. AWFUL. I threw some out, they were so bad.

  13. My family loves Mexican food … though we tend to go light on the spice. Your recipe looks delicious!

  14. Tanya says

    Ugh. I was trying to link up to your Frugal Friday linky and I ended up linking here…….I’m a dork. I pushed the tab button and something funny happened with that – I think that is where I messed up. Anyway, I’m sorry! Feel free to remove me from this link-up since I don’t have a recipe to share!

  15. Thank you so much for sharing this super enchilada recipe! My dd27 made it for us tonight and it is great!

    I have an Italian Green Bean recipe on my site at present.

    Thank you so much for sharing and your courtesy. : ) Blessings!

    • Jessica Fisher says

      So glad you liked it! I’m thinking of making it again for my birthday this week. Yum.

  16. I LOVE enchiladas and am always onthe prowl for new ways to make them. These look scrumptious!!

  17. Nicole says

    Hi Fishmama!

    I made this tonight and they are delicious! I substituted fat-free greek yogurt for sour cream and added some leftover chicken to the insides. Really yummy and decadent! Thanks for sharing!!

  18. Lindsay says

    OMG!!! I tried these tonight and they were A-Mazing! Thank you for this recipe. I was a little intimidated by roasting the peppers but it wasn’t hard at all : )

  19. centsability says

    I just made these tonight. They are sooo tasty and super easy to make. They were perfect on a hot night. A question about roasting the poblanos: What is the purpose of poking a hole in them before roasting? Because I realized afterwards that I forgot to do it but didn’t notice any issues (like exploding chiles). Just wondering for next time. Thanks!

  20. Malinda says

    This looks so wonderful and just the thing to treat my husband to this weekend. We had an abundance of poblanos in our garden last year and ate them for several weeks straight and occasionally pulled one or two out of the freezer over the winter (huzzah for roasted/frozen poblanos). Our yield this fall isn’t anything like last year, but I can surely eek out six peppers from our garden for this! 😀

  21. Becky says

    These look delicious! How spicey are they? I’m a wimp and can’t handle anything above mild.

    • Jessica Fisher says

      @Becky, that is hard to say. Sometimes our chiles haven’t been hot at all. Other times they are super spicy. You could just taste the chile and then add less if it’s too spicy for you.

  22. Zane says

    Adding these items to my grocery list now, but what type of cheese do you use (the shredded one)? Thanks!

    • Jessica Fisher says

      Usually cheddar or jack. Pepper jack ensures some spiciness because not all chiles are created equal.

  23. Kurtzmama says

    Do you freeze these?

    • I don’t freeze the enchiladas. There are too many things in here that could go wrong (homemade tortillas, sour cream) upon freezing. I often buy a load of peppers, roast, peel, and freeze those so that putting the enchiladas together is much easier.

  24. chantel says

    I made your Mexican Rice and Poblano Chile Enchiladas recipes for lunch today. Both were fantastic! These will be going in to my family favs notebooks. LOVE it when you can find recipes that are super easy, cheap and yummy to boot.
    Thanks for sharing.

  25. Angela says

    We had these for dinner tonight and they were outstanding! My only issue is I don’t think I roasted the peppers long enough or did something wrong in the steaming process. I roasted them on a foil lined sheet and then double wrapped them in foil once they were done. Only a few peeled well….but it didn’t effect the flavor. 4 of 7 of us voted to have them again very soon. I used up the rest of the sauce as dip for chips before dinner and my 14 year old licked the bowl clean! Thanks for the great recipe, its a keeper!

  26. Tiffany Matthews says

    I’ve followed you for years & have this recipe printed out for as long. My husband & I made it once before but it’s been years ago. I saw Poblano’s at the store the other day & bought some with this recipe in mind…but I screwed up the recipe!!!! Hahaha! In the craziness that dinnertime brings I had glanced over the recipe & thought it said to put the sour cream, salsa verde & cheese ALL together in the bowl – so that’s what I did…OOPS! Well, let me just say my husband said it was better than any restaurant (& he’s a “Foodie”)! I used low carb tortilla’s, because that was what we had, & smeared my concoction down the middle of the tortilla, then the chile & a little shredded cheese….lined them all up in their pan and put the rest on top & baked them for 20 minutes like you said….DELICIOUS!

    So this to say, that this recipe is SOOOOO good that you can even screw it up & it comes out well!! Thanks, Jessica!

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