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A plate of Chicken Enchiladas smothered in vibrant green Poblano Cream Sauce, topped with a crema drizzle and radish slices, served with Mexican rice and black beans at Scofield Fruits. Loveland, CO
Scofield Fruits

Chicken Enchiladas with Poblano Cream Sauce

Transform your dinner table with our Chicken Enchiladas with Poblano Cream Sauce, a gourmet dish that’s a true Scofield Fruits favorite. These hearty enchiladas are smothered in a silky, sophisticated sauce made by blending fire-roasted Poblanos with caramelized Candy Onions and Purple Garlic. The result is a deep, savory flavor profile finished with a rich, velvety cream base that brings a sophisticated Colorado touch to every bite. Perfect for family gatherings or an elevated weeknight meal!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 with Leftovers!
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern / Colorado, Southwestern / Fusion
Calories: 1050
Ingredients Equipment Method Notes

Ingredients
  

  • Where to Get the Chiles ❄️ Seasonal Note: Our Loveland stand may be closed for the winter, but our freezer is stocked! We have our famous Fire-Roasted Poblanos frozen and ready for this recipe. If you need chiles today, text us at 970-622-8228 to coordinate a quick meet-up!
Poblano Cream Sauce
  • 6 Roasted Poblano Chilies Fire Roasted, cleaned and chopped
  • 1 Medium Yellow Candy Onion Yellow Onion or another sweet onion works!
  • 3 Cloves Purple Garlic - lightly mashed Substitute white garlic if needed
  • ⅓ cup Chicken stock
  • 1.5 cups Heavy cream
  • 1 Cup Mexican Crema Use sour cream if crema is not available
  • ⅜ tsp Salt 3 Pinches also works
  • ⅜ tsp Pepper 3 Pinches also works
  • ⅜ tsp Cumin 3 Pinches also works
  • 3 tbsp Butter
Chicken Enchiladas
  • 4 Chicken Breasts Boneless / Skinless
  • Salt
  • Pepper
  • Garlic Powder
  • Cumin
  • Smoked Paprika
  • 2 tbsp Olive Oil
  • Fresh Corn Tortillas

Equipment

  • Large Skillet
  • Blender (preferred) or Food Processor

Method
 

Poblano Cream Sauce
  1. Clean and chop Poblano Chilies, onion, and garlic.
    Fresh ingredients for Chicken Enchiladas with Poblano Cream Sauce from Scofield Fruits in Loveland, CO, featuring fire-roasted poblano chiles, a whole candy onion, purple garlic cloves, and Mexican crema.
  2. In a skillet, caramelize the onion in 2 tbsp. butter. Add garlic midway through the caramelization phase.
    Sliced yellow candy onions and purple garlic caramelizing in a silver skillet on a gas range for Scofield Fruits’ Poblano cream sauce.
  3. Add Chicken broth and reduce 1-2 minutes.
  4. Add Poblano Chilies, Heavy Cream, Salt, Pepper, and Cumin.
  5. Stir and simmer 10 minutes.
    Sliced roasted Poblano chiles, caramelized onions, and garlic simmering in a rich cream and spice mixture in a stainless steel skillet for Scofield Fruits' Poblano Cream Sauce.
Transfer to Blender (Preferred) or Food Processor
  1. Transfer contents to blender or food processor and add Mexican Crema.
    Sautéed Poblano chiles, onions, and garlic transferred from a skillet into a Hamilton Beach blender, ready to be processed into a savory base for Scofield Fruits' Poblano Cream Sauce.
  2. Blend on high until mixture is smooth.
    Blending fresh Mexican crema into roasted Poblano sauce to achieve a smooth, silky consistency for chicken enchiladas.
  3. Return to skillet or pot and simmer 1-2 minutes.
    Silky Poblano cream sauce being poured from a blender into a pot to simmer at Scofield Fruits in Loveland, CO. This rich green sauce is made with fire-roasted Poblanos, candy onions, and purple garlic.
  4. Serve over Chicken Enchiladas
  5. For added flavor, drizzle a little extra Mexican crema and sprinkle a little Cotija cheese over the top of your favorite dish.
Chicken Instructions
  1. Season chicken breasts lightly with salt, pepper, garlic powder, cumin, and smoked paprika
  2. Heat a large skillet over medium-high heat
  3. Add Olive Oil and chicken breasts to pan
  4. Sear chicken breasts on the bottom side for 1 minute
  5. Add enough Chicken Stock to the pan to submerge the breasts halfway
  6. Cover and reduce the temperature to medium / medium-low
  7. Poach the breasts until the internal temperature reaches 165°F with an instant-read thermometer (approx 10 min)
  8. Remove breasts and rest on a cutting board for 5 minutes
  9. Shred breasts using two forks to pull chicken away in the direction of the grain
  10. Gently toss or mix the shredded meat on the board to distribute the seasoning
Serve
  1. Warm 2-3 fresh corn tortillas per plate
  2. Fill with a little shredded chicken and roll up on a plate
  3. Smother Enchiladas with Poblano Cream Sauce
  4. Drizzle a little Mexican Crema over enchiladas and sprinkle a little Cotija cheese on top. Garnish with some thinly sliced radishes (optional)
  5. Serve with a side of Mexican rice and black beans. Sprinkle a little more Cotija over the beans for added flavor

Notes

Shop the Stand: To get that authentic flavor, we recommend using our Fire-Roasted Poblano Chilies.  If you are out of season, give us a text to see what we have in the freezer!
The use of Mexican Crema adds flavor to this sauce and is our go-to. Find it at any Mexican grocery store or Carniceria. You can also find crumbled Cotija cheese there as well.
Fresh corn tortillas, purchased from a tortilla factory or Carniceria, are best. If purchasing from a grocery store, find the softest corn tortillas available.
Pro Tip 1: Some Mexican stores or tortilla factories prepare Mexican rice daily. Purchase a quart of it there to reheat in the microwave when you are ready.
Pro Tip 2: When warming corn tortillas, add a very small drizzle of oil to the griddle or pan. It enhances the flavor of the tortillas.
Yield: About 1.5 quarts. Calories: Calculated per serving with 1 cup of sauce.