Recipe

Earthy Chicken Enchiladas

Cozy chicken enchiladas with a roasted mushroom and poblano sauce, melty cheese, and crisped edges that taste like they took all day, but did not.

By Matt Campbell

•

4.8

A baking dish of earthy chicken enchiladas topped with melted cheese, sliced green onions, and a roasted poblano and mushroom sauce

Jump to Recipe

Some enchiladas are loud. These are the ones that pull you in close. Think savory roasted mushrooms, smoky poblano, and a sauce that tastes like it has been quietly building character on the stove for hours. Spoiler: it is mostly your sheet pan doing the work.

This is my go-to when I want something satisfying but not fussy. We are using easy-to-find ingredients, a simple blender sauce, and rotisserie chicken if you want to keep it weeknight-friendly. The payoff is huge: creamy, earthy, gently smoky enchiladas with cheese bubbles, crisp tortilla corners, and a squeeze of lime at the end that makes everything wake up.

A cutting board with shredded cooked chicken, sliced mushrooms, diced onion, and a roasted poblano pepper ready for enchiladas

Why It Works

Deep, earthy flavor without weird ingredients: mushrooms and poblano bring that savory, almost meaty richness.
A sauce that actually tastes like something: roasting first concentrates flavor, then blending makes it smooth and spoonable.
Great texture: tender filling, melty cheese, and those crispy edges where the sauce meets the pan.
Flexible for real life: use rotisserie chicken, swap cheeses, or make it ahead and bake later.

Pairs Well With

Mexican rice or cilantro lime rice
Black beans with a squeeze of lime
Simple shredded lettuce salad with avocado
Fresh pineapple or mango for something bright

Storage Tips

Refrigerate: Store baked enchiladas in an airtight container for up to 4 days. If you can, keep any extra sauce separate so the tortillas do not get too soft.

Reheat: For the best texture, reheat in a 350°F oven for 15 to 20 minutes, covered with foil. Microwave works too, but the edges will be softer.

Freeze: Freeze unbaked enchiladas tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10 to 15 minutes if still cold in the center.

Pro tip: If you know you are freezing, use corn tortillas and warm them well before rolling. They hold up better after thawing.

Common Questions

Can I use flour tortillas instead of corn?

Yes. Flour tortillas roll easily and are kid-friendly. Corn tortillas give more classic enchilada flavor. If using corn, warm them first so they do not crack.

What makes these “earthy”?

Roasted mushrooms plus poblano create a savory, grounded flavor that feels rich without being heavy. A little cumin and smoked paprika seal the deal.

Do I have to roast the vegetables?

Roasting is the shortcut to big flavor. If you are in a rush, you can saute the mushrooms and onion until deeply browned and blister the poblano in a dry skillet. It will still be great.

How do I keep enchiladas from turning soggy?

Do not drown them. Spread a thin layer of sauce in the pan, fill and roll, then spoon sauce over the top. Leave a few tortilla edges peeking out so they can crisp. Also bake uncovered for the last 5 to 10 minutes.

Can I make this ahead?

Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready, adding about 5 to 10 minutes if the dish is cold.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan
Blender or food processor
Large skillet
9x13-inch baking dish
Small saucepan (optional for warming sauce)
Foil

The first time I made a mushroom-forward enchilada sauce, I was fully in the “I wonder if…” phase. I wanted something cozy and savory, but I was bored of the same red sauce routine. I roasted a pile of mushrooms with onion and poblano, blended it with broth, and tasted it straight from the blender like a kitchen gremlin. It was smoky, rich, and shockingly comforting. Now it is one of my favorite ways to make enchiladas feel a little more grown-up without getting precious about it. Also, the crisp edges around the pan are non-negotiable. I will fight for them.

Earthy Chicken Enchiladas

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 6

Ingredients

Roasted poblano mushroom sauce

1 poblano pepper
12 oz cremini mushrooms, sliced
1 medium yellow onion, sliced
3 garlic cloves, unpeeled
2 tbsp olive oil
1 1/2 tsp kosher salt, divided
1 tsp ground cumin
1/2 tsp smoked paprika
2 cups low-sodium chicken broth
1/2 cup sour cream or Mexican crema
1 tbsp lime juice, plus more to finish

Filling and assembly

2 1/2 to 3 cups cooked shredded chicken (rotisserie is perfect)
1 (4 oz) can diced green chiles (optional but recommended)
2 cups shredded Monterey Jack or Oaxaca cheese, divided
1/2 cup shredded sharp cheddar (optional for extra punch)
10 to 12 corn tortillas (or small flour tortillas)
Neutral oil or cooking spray, for the baking dish

To finish

Sliced green onions or chopped cilantro
Pickled red onions (optional)
Extra sour cream or crema
Lime wedges

Instructions

1) Roast the vegetables

Heat the oven to 425°F. Place the poblano, mushrooms, onion, and garlic (leave the cloves unpeeled so they do not burn) on a rimmed sheet pan. Drizzle with olive oil and season with 1 tsp salt, cumin, and smoked paprika. Toss well.
Roast for 18 to 22 minutes, stirring once, until mushrooms are browned and the poblano is blistered in spots.

2) Blend the earthy sauce

When cool enough to handle, peel the roasted garlic. Remove and discard the poblano stem, then scrape out the seeds (a few stragglers are fine). Transfer the roasted vegetables to a blender. Add chicken broth and blend until smooth. Taste and add the remaining 1/2 tsp salt if needed.
Pour the sauce into a saucepan over medium-low heat. Stir in sour cream and lime juice until creamy and warmed through. Do not boil.

3) Prep filling and tortillas

In a bowl, combine shredded chicken, green chiles (if using), and 1/2 cup shredded cheese. Add 1/4 cup of the sauce to loosen it up. Stir.
Warm tortillas so they roll without cracking. For corn tortillas, wrap in a damp paper towel and microwave 30 to 45 seconds, or warm them in a dry skillet.

4) Assemble

Lightly oil a 9x13-inch baking dish. Spread about 1/2 cup sauce on the bottom.
Fill each tortilla with a few spoonfuls of chicken mixture, roll, and place seam-side down in the dish.
Spoon enough sauce over the top to coat, but let a few tortilla edges peek out for crisping. Sprinkle with remaining cheese.

5) Bake

Bake at 425°F for 18 to 22 minutes until bubbly and lightly browned. For extra crisp edges, bake uncovered the whole time. If the cheese is browning too fast, loosely tent with foil.
Rest 5 minutes. Finish with green onions or cilantro, a squeeze of lime, and whatever toppings make you happy.

A close-up of a spatula lifting a saucy chicken enchilada with melted cheese from a baking dish

Nutrition information is estimated.

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