CANNABIS-INFUSED SKILLET CHICKEN ENCHILADAS WITH ROASTED POBLANO CREAM

Hearty Tex-Mex comfort built from scratch. Soft corn tortillas wrapped around shredded chicken and cheese, baked in red enchilada sauce, then finished with a smoky roasted poblano cream enriched with cannabis cilantro butter. Deep flavor, family-table energy, and a cast-iron presentation that still feels polished.

Terpene Pairing

Caryophyllene + Limonene — peppery warmth and bright citrus lift that pair perfectly with chiles, roasted poblano, and rich enchilada sauce.

Suggested Strains

Sour Diesel • Jack Herer • Lemon Haze

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Cilantro Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
2 tbsp chopped cilantro
½ tsp black pepper
1 small garlic clove, minced

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, cilantro, pepper, and garlic.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — From-Scratch Red Enchilada Sauce

Ingredients

2 tbsp olive oil
2 tbsp flour
3 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
½ tsp oregano
2 cups chicken stock
6 oz tomato paste
1 tsp salt
½ tsp black pepper

Instructions

1. Heat olive oil in a saucepan over medium heat.
2. Whisk in flour and cook 1 minute.
3. Add chili powder, cumin, garlic powder, and oregano.
4. Whisk in chicken stock and tomato paste.
5. Add salt and pepper.
6. Simmer 8–10 minutes until smooth and slightly thickened.

Step 4 — Chicken Filling

Ingredients

2 cups shredded cooked chicken
1 cup shredded Monterey Jack
1 cup shredded sharp cheddar
½ cup diced onion
1 tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet.
2. Cook onion 3 minutes until softened.
3. Add chicken, cumin, paprika, salt, and pepper.
4. Stir in ½ cup Monterey Jack and ½ cup cheddar.
5. Remove from heat.

Step 5 — Roasted Poblano Cream

Ingredients

2 poblano peppers
1 cup heavy cream
¼ cup sour cream
1 tbsp cannabis cilantro butter
Salt and black pepper to taste

Instructions

1. Roast poblanos over flame or under broiler until charred.
2. Cover and steam 10 minutes.
3. Peel skin and remove seeds.
4. Blend poblanos with heavy cream until smooth.
5. Pour into saucepan and simmer 3–4 minutes.
6. Stir in sour cream and cannabis cilantro butter.
7. Season with salt and pepper.

Step 6 — Assemble and Bake

Ingredients

10 corn tortillas
Red enchilada sauce
Chicken filling
Remaining cheese

Instructions

1. Preheat oven to 375°F.
2. Warm tortillas so they stay flexible.
3. Fill each tortilla with chicken mixture and roll tightly.
4. Arrange seam-side down in a cast iron skillet or baking dish.
5. Pour red enchilada sauce over top.
6. Sprinkle with remaining cheese.
7. Bake 20–25 minutes until bubbling and golden.

Step 7 — Finish and Plate

Ingredients

Roasted poblano cream
Fresh cilantro
Cracked black pepper

Instructions

1. Spoon or drizzle roasted poblano cream over enchiladas.
2. Finish with cilantro and black pepper.
3. Serve family-style in the skillet.