Chicken Enchiladas with Fire Roasted Poblano Peppers are made with pull-apart chicken, fire roasted poblano peppers, topped in a creamy poblano sauce.
We love grilling these tortillas right on top of the electric grill, hence the circle marks. You could also grill them in a grill pan. No oil is needed. We grill them as it gives them another layer of flavor and also makes them a little toasty and helps them hold up when they are stuffed with the creamy and delicious chicken poblano mixture.