Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo

 Here’s a recipe for Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo—a delicious, smoky, and fresh take on classic chicken enchiladas, with roasted poblano salsa and a light cucumber pico de gallo topping.

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Ingredients

For the Roasted Poblano Salsa

2 poblano peppers

1/2 medium onion, quartered

2 cloves garlic, unpeeled

1 can (14 oz) fire-roasted tomatoes

1 tbsp olive oil

1 tbsp lime juice

1/4 tsp cumin

Salt and pepper, to taste

For the Chicken Enchiladas

3 cups cooked, shredded chicken (rotisserie chicken works well)

10-12 corn or flour tortillas

1 cup shredded cheese (Mexican blend, Monterey Jack, or Cheddar)

1/2 cup sour cream or Greek yogurt (optional, for creaminess)

1 tbsp olive oil

Salt and pepper, to taste

For the Cucumber Pico de Gallo

1 large cucumber, peeled, seeded, and diced

1 medium tomato, diced

1/4 red onion, finely chopped

2 tbsp fresh cilantro, chopped

1 tbsp lime juice

Salt and pepper, to taste

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Instructions

1. Roast the Poblano Peppers

Preheat your oven's broiler to high.

Place the poblano peppers, onion quarters, and garlic cloves (still in their skins) on a baking sheet.

Broil for 5-8 minutes, turning occasionally, until the peppers and onion are charred and softened.

Remove from the oven, cover the vegetables with a towel or plastic wrap, and let them steam for 5 minutes.

Peel the skins off the poblanos, onion, and garlic.

In a blender or food processor, combine the roasted poblano peppers, onion, garlic, fire-roasted tomatoes, lime juice, cumin, salt, and pepper. Blend until smooth. Set aside.

2. Prepare the Chicken Enchiladas

Preheat your oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add the shredded chicken and sauté for 2-3 minutes, just to warm it through. Season with salt and pepper.

Warm the tortillas slightly in the microwave or on a dry skillet to make them pliable.

Spread a small amount of roasted poblano salsa on the bottom of a baking dish.

Fill each tortilla with a portion of the shredded chicken, a spoonful of sour cream (if using), and a sprinkle of cheese. Roll up the tortillas and place them seam-side down in the baking dish.

Pour the remaining roasted poblano salsa over the top of the enchiladas and sprinkle with the remaining cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

3. Make the Cucumber Pico de Gallo

In a medium bowl, combine the diced cucumber, tomato, red onion, and cilantro.

Add lime juice and season with salt and pepper to taste. Mix well and set aside for a few minutes to allow the flavors to meld.

4. Serve

Once the enchiladas are done baking, remove them from the oven.

Top the enchiladas with the fresh cucumber pico de gallo just before serving.

Garnish with extra cilantro, if desired, and serve with lime wedges.

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Tips

If you want a spicier kick, you can add a seeded jalapeño pepper to the roasted vegetables before blending the salsa.

For a creamier topping, you can mix some sour cream or Mexican crema into the roasted poblano salsa before pouring it over the enchiladas.

If you’re looking for a lighter version, try using low-fat cheese or substituting Greek yogurt for sour cream.

Enjoy Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo, a flavorful and vibrant dish that’s perfect for any weeknight dinner or a crowd-pleasing celebration!