This Creamy Poblano Sauce is perfect for enchiladas, pasta, or smothered over chicken. It's rich, creamy, and a little spicy. Ready in just 30 minutes, this sauce will add a kick of flavor to your weeknight meals.
Sauteing the poblanos and onions in a skillet instead of roasting them keeps the flavors fresh and makes the process quicker and easier with fewer dishes to clean up!
I absolutely love this sauce! The poblano and jalapeño peppers give it a vibrant, fresh Mexican flavor. I love to use in for poblano pasta, poblano smothered chicken, and for chicken enchiladas.
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Ingredients & Substitutions
- Poblano Peppers - You'll need either two large poblano peppers, three medium poblanos, or four small poblanos. Make sure they're fresh with no bruises or spots.
- Onion - Use white onions, yellow onions, or Vidalia onions-whichever you have on hand will work just fine. Avoid red onions, as they may give the sauce a strange color.
- Garlic Cloves - No fresh garlic? Swap it for ½ teaspoon of garlic powder.
- Jalapeño Peppers - I used ½ of a jalapeño, including ½ of the jalapeño seeds. This gives the poblano pepper sauce a medium spice level. You can reduce the spice by using only ¼ of a jalapeño or not using a jalapeño at all.
- Chicken Broth - If you don't have chicken broth, use chicken stock, vegetable broth, or vegetable stock. Avoid beef broth as it can overpower the poblano flavor.
- Heavy Cream - This gives the sauce its rich, creamy texture. Milk can be used, but the sauce won't be as thick. You can also leave it out and add an extra ¼ cup of broth.
- Butter - The butter helps to sauté the vegetables. You can swap the butter for olive oil.
- Flour - The flour works as a thickening agent, creating a smooth and creamy sauce. If you're gluten-free, you can substitute it with a gluten-free flour blend or cornstarch. Just make sure to cook the flour for about a minute to remove the raw taste before moving on to the next step.
Full ingredient list with quantities in the recipe card below
How to Make Creamy Poblano Sauce
Step 1 | Cook Poblanos and Onions
Melt butter in a large skillet over medium heat. Add the diced onion, poblano peppers, and jalapeño (if using). Sauté for about 8 minutes, until softened and fragrant.
Add the garlic and cook for another minute. Stir in the flour and cook for one more minute.
Step 2 | Blend
Transfer the vegetable mixture to a blender or food processor. Add your broth, heavy cream, and salt to the blender. Blend until smooth. If you are using this sauce for enchiladas, add ¼ cup more of broth.
Step 3 | Thicken Sauce
Pour the blended sauce back into the skillet and cook over low heat, stirring occasionally, for about 3-5 minutes, until it thickens. Season with freshly cracked black pepper.
Tips & Notes
- Adjusting the Thickness - If your sauce is too thick, add a splash of water or broth to thin it out. If it's too thin, simmer it a little longer to reduce, or add a sprinkle of parmesan to help thicken.
- Small Blender Hack - If your blender is too small, blend the veggies with just a bit of broth and leave out the cream. Once back in the skillet, stir in the rest of the broth and cream to finish the sauce.
- Spice Level - This recipe has a medium kick with ½ a jalapeño and seeds. For less heat, go with ¼ jalapeño or omit it for a milder taste.
Variations
- Add Cilantro - Add ¼ cup of fresh cilantro to the blender before you blend the sauce. This will give the creamy sauce a more herby, fresh taste.
- Add Parmesan - Give the suces more of an alfredo feel with ½ cup of parmesan cheese.
- Lime Juice- Add juice from half a lime to brighten up your sauce.
Why You'll Love This Recipe
- Versatile - It's perfect for smothering enchiladas, tossing with pasta, or spooning over chicken.
- Quick and Easy - Made with simple ingredients and ready in just 30 minutes, it's an easy way to add a gourmet touch to your weeknight dinners.
- Customizable - You can easily adjust the heat level and make it as mild or as spicy as you like.
How Much Sauce Should I Make?
A full batch of this poblano sauce recipe makes 2.5 cups of sauce.
- For Enchiladas - Make a full batch of this sauce; it's the perfect amount of for saucy enchiladas.
- For Pasta - Make a full batch for 1 pound and half a batch for 8oz.
- For Chicken - Make a half batch of this sauce for 2 pounds of chicken.
Ways to Use Poblano Sauce
- Enchiladas: This creamy poblano sauce coats your chicken or beef enchiladas for a rich and creamy dish. Top them with Monterey Jack cheese or Oxxaca Cheese.
- Poblano Pasta: Pairing this sauce with pasta will give you an easy weeknight meal.
- Taco Sauce: Drizzle it over your favorite tacos or burritos.
- Vegetable or Taquito: Only use 1 ¼ cups of chicken broth for a thick and creamy dip
Storage Tips
Storing in Fridge - This sauce will keep for 3-4 days in an airtight container in the fridge.
Storing in Freezer - Store it in an airtight container and freeze for up to 2 months. When you're ready to use it, thaw and reheat.
Reheating - Warm it slowly over low heat to keep the sauce smooth and avoid curdling.
Refreshing the sauce - If your leftover poblano cream sauce thickens up after being stored, just stir in a little broth, cream, or water to loosen it back up.
Common Question
It has a medium spice level thanks to the half jalapeño we used. For a milder version, use only ¼ of the jalapeño or leave it out completely.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Creamy Poblano Sauce
Ingredients
- 3 medium poblano chilies 4 small or 2 large
- ½ onion diced
- 3 tablespoons butter
- ½ jalapeño*
- 2 garlic cloves minced
- 3 tablespoons flour
- 1 ¾ cups chicken broth for enchilada sauce use 2 cups of chicken broth
- ¼ cup heavy cream
- ½ teaspoon salt
- freshly cracked black pepper
Instructions
- In a large skillet over medium heat, melt the butter. Add the diced onion, poblano peppers, and jalapeño (if using). Sauté for about 8 minutes, until softened and fragrant. Add the garlic and cook for another minute.
- Stir in the flour and cook for 1 minute. Transfer the vegetable mixture to a blender.
- Add your broth, heavy cream, and salt to the blender. Blend until smooth.
- Pour the blended sauce back into the skillet and cook over low heat, stirring occasionally, for about 3-5 minutes, until it thickens. Season with freshly cracked black pepper.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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