poblano sauce

The sauce for all your Mexican food wants and needs. It's creamy, loaded with flavor, and totally versatile. So delicious! | pinchofyum.com

Creamy Spinach and Roasted Poblano Sauce

olive oil

garlic cloves,

onion,

poblano peppers, cut into large strips

butter

flour

milk (warm)

chicken broth (warm)

salt

spinach leaves

Preheat the oven to 375 degrees. Wrap the garlic in foil with a little bit of oil. Toss the poblano and onion with the remaining oil. Place all three items on a baking sheet and roast for 30 minutes or until very soft.

Meanwhile, melt the butter in a saucepan and whisk in the flour to form a thick paste. Cook for a few minutes. Slowly whisk in the warm milk and chicken broth. If they are cold, it will be more difficult to achieve a smooth texture. Whisk/simmer until smooth and thick, 5-10 minutes.

Add half of the creamy mixture to a blender or food processor with the roasted vegetables from step one. Add the spinach. Pulse until mostly smooth. Taste and adjust with additional salt, pepper, or other seasoning.

Transfer to the saucepan and combine with remaining creamy sauce base. Season with additional salt and pepper. Use on enchiladas, burritos, veggie bowls, quesadillas, eggs, breakfast hash, or anything else that you want. Sauce for life!

Okay...I knew we had an enchilada recipe coming our way...but a PHOTO without recipe?! Cruel and unusual punishment...good thing we will all be back anyway ;)
So excited to use this on my Chipotle style burrito bowl this weekend...YESSSS.

Oh yum! Can I just drink it with a straw? :D Seriously, this is so much better than regular enchilada sauce, thanks so much for sharing!

This sauce is fantastic!
It’s bubbling away on top of a half dish of enchiladas in the oven. 
Does it freeze well?

We had the sauce served over oven-baked pork chops and black sweet rice.  It was fantastic with the rice.  Mixed reviews on how well it went with the chops, but we all agreed that it was a really good sauce.   We like spicy food, so I added a small amount of red pepper flakes.

DELICIOUS. Seriously, so good. We added this as a sauce on top of some chicken and jalapeno enchiladas and it was perfect. We already loved the enchiladas, but adding this sauce made it over the top good! Your recipes never fail, so thank you!

Chicken rolled up in corn tortillas and topped with a creamy poblano-cilantro sauce. The richness of the sauce is balanced by the fresh herbs and squeeze of lime juice just before serving. A store-bought rotisserie chicken makes these easy to make.

Creamy Poblano Chicken Enchiladas

unsalted butter, divided

garlic,

poblano peppers, seeds and stems removed and chopped

all-purpose flour

chicken broth

milk

cilantro

chicken

corn tortillas, warmed (see note)

shredded pepper jack cheese

lime

cilantro,

In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook them in the butter until they’ve softened, about 10 minutes.

Add 2 tablespoons of butter and, once it’s melted, sprinkle the flour over the top of the peppers and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.

Add chicken broth and stir until there are no clumps of flour. Using an immersion blender (see note), puree the mixture until smooth. Bring the mixture to a simmer. Add the milk and stir. Keep the sauce at a low simmer (don’t let it boil) and stir until it’s thickened. You know it’s ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro and salt, stir, and turn off the burner.

Preheat the oven to 375°F. While the oven is preheating, assemble the enchiladas. Coat the bottom of a 9&#215;13&#8243; baking dish with a light layer of sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish. Repeat with the rest of the tortillas and chicken.

Pour the sauce over the top of the tortillas in the baking dish. Sprinkle the shredded cheese in an even layer on top. 

Bake the enchiladas, uncovered, for 15 to 20 minutes or until the cheese has melted and the sauce is bubbling. Squeeze lime juice over the top of the enchiladas and garnish with cilantro before serving.

We had guests and family over for dinner and you knocked out of the park with this one. I followed the recipe exactly and wouldn’t change a thing. Everyone went on and on about how good it was.

Don’t plan on this recipe being completed in 35 minutes. It takes more than 20 minutes just to simmer the sauce down to the prescribed thickness. And if you double the sauce it will take even longer. Good flavor, but plan on 1 1/2 hours to get it on the table.

Soo Delicious! It was a hit with EVERYONE. I roasted the peppers, not sure if that made a difference, and used chicken bone broth. FABULOUS dish, am definitely keeping. I did fry the tortillas. Will make for other family members.

These were incredible! I was looking for a dupe for the real good foods poblano chicken enchiladas that were discontinued and these were spot on.  I can't wait to eat these again for lunch today.

Made these today exactly as written. Magnificent! On a gourmet level for sure. A definite keeper that I look forward to preparing again soon.

If you guys are sick of average chicken dinner after average chicken dinner, let me introduce you to our new best friend: Creamy Poblano Chicken with Cilantro Rice Pilaf. We sear chicken breasts in a little bit of butter, then simmer them in a ridiculously delicious poblano cream sauce studded with caramelized onions and sliced poblano peppers.

Creamy Poblano Chicken

poblano peppers

chicken breasts

garlic cloves, minced

low-sodium chicken stock, plus a little bit more if needed

tsp kosher salt, divided

cilantro leaves

heavy cream

lime juice

tsp honey

butter oil

small onion, diced (about 1/2 cup)

jasmine rice

orzo (regular

chicken stock

tsp kosher salt

cilantro, chopped

Slice one poblano pepper into thin strips. 

Roast the other pepper: If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars – you want it black on all sides. If you don’t have a gas stove, turn your broiler on and roast the pepper on the top rack until it is blackened on all sides. Once the pepper is roasted, transfer to a large plastic bag and seal or a bowl covered with plastic wrap and let steam while you sear the chicken. Once the pepper has steamed for about 10 minutes, pull it out and peel the skin off. Take out the membranes and seeds as well. 

While the peppers steam: Heat a large skillet over a medium heat. Add two tablespoons butter or olive oil. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, about 4-5 minutes. Flip and do the same on the other side. Sear until golden brown, another 3-4 minutes. Take the chicken out and set aside. Don’t worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.

Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and sliced poblano peppers (the sliced peppers you did not roast and steam). Saute for about 5 minutes until softened. Season with a little salt . Add the garlic and cook another minute.

While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper mixture back into the skillet with the sliced peppers, onions, and garlic. Stir in the remaining 1/2 cup chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.

Heat a medium saucepan over a medium heat. Add butter. Add the onion and garlic. Saute 1-2 minutes until softened. Add the orzo and rice. Toast until slightly brown, about 2-3 minutes. Stir in chicken stock and 1/4 teaspoons salt. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes. Turn the heat off and let the rice steam for about 10-15 minutes. Fluff with a fork. Add cilantro and lime juice. Stir to combine. Season with salt and pepper.

Rice Pilaf

I'm a little dumb and I almost always accidentally roast both peppers so I just throw one in after the onions are done in the pan but the sauce is fantastic! It's SO good. It's one of my favorite meals on the rice so it can soak up all the flavor.

Made this tonight just as the recipe reads and this was so so delicious!

Made this for the first time. I love poblanos so used extra. This recipe is off the hook, very rich but so packed with flavor. Will go into my favorites folder for sure.

Oh man, this was sooo good! The ONLY change I made was using some seasoned salt on the chicken instead of regular. My kids and my husband and I all loved it! They don't like a lot of spice and it was perfectly flavored without too much heat. For my husband and I, I might add some seeds or membrane for heat but it was delicious with the rice too!

Really good.  Definitely does take longer than 30 mins, but I roast the poblano peppers in the morning and  prep so I am not taking too long to make dinner.

Loved this recipe! It’s a keeper on my Pinterest board and my digital recipe box. Definitely will make this again and invite friends/family next time.

Really good recipe! Was loved by  all the family.  Used thighs as we don’t care for breast meat. The next time I would add jalapeno for some heat. A keeper for sure. Thanks.

Excellent recipe.  My husband and I both loved it.  I roasted extra poblanos because I haven't mastered the art of peeling them yet - so I lost some in the process.  And I just love the extra poblano taste.

This was excellent! I had poblano and non spicy jalepenos from the garden that I mixed. Followed the recipe from there and did a pilaf. The only change I made was sauteing the (unrinsed) rice with onion, garlic and butter before adding the stock. So delicious!!!

This is very tasty, however, adding the extra half a cup of broth that wasn't blended makes the sauce thinner than it needs to be. With that said, this was quite tasty even though the sauce didn't act like a gravy. I'd make this again. The only deviations I made was keeping the seeds from the roasted pepper to kick up the heat and garnishing it with diced tomatoes to brighten it. And I cooked the onions for like 4 minutes and removed them before cooking the chicken, so that once I added them back in with the peppers they'd be precooked enough to carmelize. I'd make those same deviations next time, and I'd skip adding the broth that wasn't blended. Thanks for this, really yummy.

there is so little honey that it doesn't make it sweet 
keep the honey

This quick poblano sauce is the easiest way to add flavor to so many meals, such as enchiladas, pasta, and meats. With only a few ingredients like roasted poblanos, onions, garlic, and Mexican Crema, this will become your go-to sauce.  

Roasted poblano sauce

Large Poblano Peppers previously roasted and deveined

vegetable oil

onions

garlic garlic

milk ((or chicken broth))

Mexican crema (or heavy cream)

chicken bouillon

Salt and pepper,

For this recipe, I will show you how to roast the poblanos in your broiler, as this is an easier and less messy way to roast chiles poblanos. For other techniques, look into (How to roast poblanos in 5 different ways)

Brush your peppers with vegetable oil thoroughly and place them on the baking sheet. 

Broil them until you can see the skin blister and evenly roasted. 

Remove the poblanos and cover them with aluminum foil for about 10 minutes. 

Once they have cooled down enough to handle, peel the skin off of the peppers with your fingers. After peeling the peppers, make a slit cut lengthwise in each one. Remove seed, veins, and stem.

Roast the Poblano Peppers:

In a medium saucepan, heat the olive oil over medium heat.

Add the chopped onion and sauté for about 5 minutes, until it becomes soft and translucent.

Add the minced garlic and sauté for another 1-2 minutes until fragrant. Don&#39;t let them burn. 

Sauté the other ingredients:

Add the roasted poblano peppers, sautéed onions, and garlic in a blender. 

Pour in the milk (or chicken broth), Mexican crema, chicken bullion and blend until creamy.

Blend the Sauce:

Return the blended mixture to the saucepan over low heat.

2-3 minutes until the sauce is warmed through and slightly thickened.

Finish the Sauce:

I didn't have Mexican crema so used full fat greek yogurt. This recipe was AMAZING. OMG. It was a hit. Made enchiladas with it. I can't say enough how much my family enjoyed this. Thank you!

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Top 4 poblano sauce recipes from across the web

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Top Tags

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The most viewed poblano sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine