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Creamy Poblano Chicken Enchiladas

Creamy Poblano Chicken Enchiladas
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Indulge in the rich and flavorful experience of Creamy Poblano Chicken Enchiladas! This delightful dish features tender shredded chicken wrapped in warm corn tortillas, all smothered in a luscious poblano-cilantro sauce. The combination of creamy texture and vibrant flavors makes it an ideal choice for any occasion, from casual weeknight dinners to festive gatherings. With the convenience of rotisserie chicken, you can whip up this comforting meal quickly while still impressing your family and friends. Garnished with fresh cilantro and a squeeze of lime, these enchiladas are sure to become a favorite at your dinner table.

Ingredients

Scale
  • 3 tablespoons unsalted butter (divided)
  • 3 cloves of garlic (peeled and smashed)
  • 2 poblano peppers (seeds and stems removed and chopped)
  • 1/4 cup all-purpose flour
  • 1 1/4 cup chicken broth
  • 1 1/4 cup whole milk
  • 1/2 cup chopped cilantro
  • 1 teaspoon kosher salt
  • 4 cups shredded rotisserie chicken
  • 12 corn tortillas (warmed)
  • 8 ounces shredded pepper jack cheese
  • Juice of 1/2 lime
  • 1 tablespoon chopped cilantro (for garnish)

Instructions

  1. Sauté garlic and chopped poblano peppers in a large pan with melted butter until soft.
  2. Add flour to create a roux, then gradually stir in chicken broth and blend until smooth using an immersion blender.
  3. Simmer the sauce until thickened, then preheat the oven to 375°F.
  4. Warm tortillas, fill them with shredded chicken, roll them up, and place seam-side down in a greased baking dish.
  5. Pour remaining sauce over the rolled enchiladas, sprinkle with cheese, then bake uncovered for 15-20 minutes until bubbly.

Nutrition

Find it online: https://cookingwithmia.com/creamy-poblano-chicken-enchiladas/

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