Smoked Chicken & Poblano Creamy Verde Enchiladas
These creamy verde enchiladas are one of those recipes that has been on my family's dinner table for as long as I can remember. It's a recipe turned around from my mama, and after having my son, it was the one meal I asked her to stock my freezer with. They're creamy, comforting, easy to make ahead, and somehow taste even better the next day.
While the original recipe was already a family favorite, my husband suggested smoking the chicken after trying a wood-fired chicken enchilada dish at one of his favorite Colorado restaurants. That one change took these enchiladas to a whole new level. Don't worry if you don't have a smoker, though—I've included grilling and oven instructions too.
Ingredient Notes
Chicken
Boneless, skinless chicken breasts are my favorite for this recipe. After smoking, the chicken is diced into bite-sized pieces instead of shredded, giving you hearty chunks of juicy chicken in every bite. Smoking the chicken adds incredible flavor that pairs perfectly with the creamy verde sauce, and it's what makes these enchiladas stand out.
If you're short on time, you can substitute a rotisserie chicken, but I honestly don't think they're nearly as good. If you have the time, smoking (or even grilling) the chicken is well worth the extra effort.
Barbecue Seasoning
McCormick Barbecue Seasoning is one of my favorite all-purpose seasonings because it adds flavor without overpowering the creamy verde sauce. Any mild barbecue or all-purpose seasoning will work.
Poblano Peppers
Smoking or roasting the poblano peppers adds another layer of smoky flavor that pairs perfectly with the chicken. They're usually mild, making them perfect for the whole family, but every now and then you'll find one with a little extra heat.
Cream of Chicken Soup
I love a homemade recipe, but I also love a good shortcut. Mixing cream of chicken soup with green enchilada sauce creates an incredibly creamy sauce in just a few minutes, making this an easy weeknight dinner.
Green Enchilada Sauce
Any green enchilada sauce or salsa verde will work in this recipe. We usually reach for Casa Martinez because it's easy to find and has a great flavor, but don't be afraid to use your favorite brand. You can even substitute my Chile de Tomatillo Salsa for a more homemade version with a similar flavor profile.
Cheese
Freshly shredding your cheese will always give you the smoothest, meltiest results. I like using half sharp cheddar and half white cheddar for the perfect balance of flavor and that irresistible cheese pull. I use an attachment for my food processor (see link in the post) to shred the cheese super quick!
Corn Tortillas
Corn tortillas give these enchiladas a more traditional flavor and keep the dish from feeling too heavy. They can crack while rolling, but don't let that stress you out. Dipping them into the warm sauce softens them and makes rolling much easier. Once they're covered with sauce and cheese, you'll never notice the small tears.
If you prefer flour tortillas, they'll work too, but they'll make for a slightly heartier enchilada.
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Step-by-Step Instructions
Step 1: Cook the Chicken and Poblanos
Season the chicken generously with barbecue seasoning.
For the best flavor, smoke the chicken at 300°F for 35–40 minutes, adding the poblano peppers during the last 20–25 minutes until they're lightly charred.
No smoker? Grill the chicken over medium heat until it reaches 165°F, then char the poblanos over direct heat. You can also bake the chicken at 400°F while roasting the poblano peppers until blistered.
Allow everything to cool slightly before dicing the chicken into bite-sized pieces. Peel the skin from the poblanos, remove the seeds if desired, and finely chop.
Tip: It's perfectly okay if the chicken is slightly overcooked. Once it's baked in the creamy verde sauce, it absorbs moisture from the sauce and stays incredibly tender.
Step 2: Make the Creamy Verde Sauce
In a large skillet, combine the cream of chicken soup and green enchilada sauce over medium-low heat until smooth and warmed through.
Reserve about 1 cup of the sauce before assembling the enchiladas.
Tip: Warming the sauce isn't just for flavor—it softens the corn tortillas, making them much easier to roll without cracking.
Step 3: Mix the Filling
In a large bowl, combine:
- Diced smoked chicken
- Chopped poblano peppers
- About 1 cup of the prepared sauce
- Half of the shredded cheese
Mix until everything is evenly coated.
Step 4: Roll the Enchiladas
Lightly grease a 9x13-inch baking dish.
Dip each corn tortilla into the warm sauce, coating both sides before adding about ⅓ cup of filling.
Roll tightly and place seam-side down in the baking dish.
Continue until all of the tortillas are filled.
If you have extra filling, spoon it around the edges of the baking dish rather than trying to overfill another tortilla.
Tip: Corn tortillas almost always crack a little while rolling. Don't worry—once they're baked under all that creamy sauce and melted cheese, no one will ever know.
Step 5: Add the Sauce and Cheese
Pour the remaining creamy verde sauce evenly over the enchiladas, making sure every tortilla is covered.
Top with the remaining shredded cheese.
Cover tightly with foil.
Step 6: Bake
Bake at 400°F for 30 minutes covered with foil.
Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted and lightly golden. If you'd like extra color, broil for the final 2–3 minutes.
If you're already cooking on a smoker, simply increase the smoker temperature to 400°F and bake the enchiladas right on the smoker instead of moving them to the oven. It'll add another layer of smoky flavor while keeping the heat outside.
Allow the enchiladas to rest for 5–10 minutes before serving.
Tip: Letting the enchiladas rest helps the filling set, making them easier to serve while keeping every bite creamy and intact.
Variations
- Save time by using shredded rotisserie chicken, although smoked chicken is what really makes these enchiladas special.
- Swap the smoked chicken for grilled or baked chicken if you don't have a smoker.
- Add black beans, corn, or diced green chiles to the filling for extra texture.
- Use pepper jack cheese in place of some of the cheddar for a little extra heat.
- Substitute flour tortillas if preferred for a slightly heartier enchilada.
- Top with sliced avocado, cilantro, scallions, diced red onion, fresh lime, or my Chile de Tomatillo Salsa for even more fresh flavor.
Storage & Make Ahead
These enchiladas are one of my favorite meals to prep ahead.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Make Ahead: Assemble the enchiladas up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.
- Freeze: Assemble before baking, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Whether you're making them for a busy weeknight, stocking the freezer, or dropping off dinner to a friend, these Smoked Chicken & Poblano Creamy Verde Enchiladas are comfort food that's always worth making.
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Smoked Chicken & Poblano Creamy Verde Enchiladas
Equipment
- 9x13-inch baking dish
- Smoker, grill, or oven
- Large skillet or saucepan
- Large Mixing Bowl
- Cheese grater (if shredding your own cheese)
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts (about 4 breasts)
- 2 tablespoons McCormick Barbecue Spice or use blend below
Homemade BBQ Seasoning Substitute (Optional - see above)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon brown sugar
Enchiladas
- 2 poblano peppers
- 12 white corn tortillas
- 1 22.6-ounce can Campbell's Family Size Cream of Chicken Soup
- 2 12-ounce jars green enchilada sauce (24 ounces total)
- 16 ounces shredded cheese 8 ounces sharp cheddar + 8 ounces white cheddar
Optional Toppings
- Sliced avocado
- Fresh cilantro
- Sliced scallions
- Diced red onion
- Chile de Tomatillo Salsa
- Lime wedges
Instructions
Cook the Chicken & Poblanos
Smoker Method (preferred)
- Preheat the smoker to 300°F.
- Season the chicken generously on all sides.
- Smoke for 35-40 minutes, or until the chicken reaches 165°F.
- After about 20 minutes, place the poblano peppers on the smoker and cook for 20-25 minutes, turning occasionally, until blistered and lightly charred.
- Allow everything to cool. Dice the chicken into bite-sized pieces. Peel the skin from the poblanos, remove the seeds if desired, and finely chop.
Grill Method
- Preheat a grill to medium heat (375-400°F).
- Season the chicken and grill 6-8 minutes per side, or until it reaches 165°F.
- Grill the poblanos over direct heat, turning frequently, until charred on all sides (about 8-10 minutes). Place in a covered bowl for 10 minutes, then peel and chop.
- Dice the chicken.
Oven Method
- Preheat oven to 400°F.
- Season chicken and bake for 22-28 minutes, or until it reaches 165°F.
- Place poblanos on a baking sheet and roast for 20-25 minutes, turning halfway through, until blistered. Cover for 10 minutes before peeling and chopping.
- Dice the chicken.
Prepare the Sauce
- Reduce oven temperature (or smoker temperature) to 400°F if needed.
- In a large skillet, combine the cream of chicken soup and green enchilada sauce.
- Heat over medium-low until smooth and warmed through.
- Reserve about 1 cup of the sauce for the filling and tortilla dipping.
Make the Filling
- In a large bowl, combine:
- Diced chicken
- Chopped poblanos
- 1 cup prepared sauce
- 8 ounces shredded cheese
- Mix until evenly combined.
Assemble
- Lightly grease a 9x13-inch baking dish.
- Dip each tortilla into the warm sauce to soften both sides.
- Fill each tortilla with about ⅓ cup of the chicken mixture.
- Roll tightly and place seam-side down in the baking dish.
- Repeat until all tortillas are filled.
- Pour the remaining sauce evenly over the enchiladas.
- Sprinkle with the remaining 8 ounces of cheese.
Bake
- Cover tightly with foil.
- Bake for 30 minutes.
- Remove the foil and continue baking for 15-20 minutes, until the cheese is golden and bubbling.
- Broil for 2-3 minutes if you'd like extra browned cheese.
- Let rest for 5-10 minutes before serving.
- Top with avocado, cilantro, scallions, red onion, salsa, and a squeeze of fresh lime.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
