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Chicken Enchiladas

A mixture of chicken thigh meat, roasted poblano peppers, and Monterey Jack cheese tossed in jalapeño cream gravy, rolled into fresh tortillas and baked. Top with creamy salsa verde sauce before serving. 
Cook Time 25 minutes
Servings 24


  • 48 Pioneer® White Wings® Tortilla De Oro (Golden Tortilla) Dough (213975) pieces, prepared
  • 1 bag Pioneer ® Roasted Jalapeño Cream Skillet Gravy Mix (214161), prepared 
  • 8 cups Enchilada sauce or salsa verde
  • 40 Chicken thighs, cooked, shredded
  • 16 Poblano peppers, roasted, peeled, seeded
  • 8 cups Monterey Jack cheese, shredded
  • 4 cups Half-and-half
  • 1 cup Sour cream


  • Preheat oven to 350°F. 
  • For the filling: In a large bowl, combine chicken, poblano peppers, cheese, and prepared gravy. 
  • In a saucepot, whisk together enchilada sauce or salsa verde, half-and-half, and sour cream. 
  • Slowly bring to a simmer over medium-low heat. 
  • Prepare enchiladas by placing ¼ cup of the filling in each prepared tortilla. Roll up the tortilla to contain the filling inside. 
  • Place the tortilla seam side down in baking dish. Repeat with the rest of the tortillas. 
  • Bake 10 – 15 minutes or until warmed through. 
  • Top with prepared sauce and serve.