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Creamy Poblano Chicken Enchiladas

Creamy Poblano Chicken Enchiladas
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Creamy Poblano Chicken Enchiladas are a delightful and satisfying dish that brings the rich flavors of tender chicken and a creamy poblano-cilantro sauce to your table. This recipe is perfect for busy weeknights or family gatherings, as it can be prepared in just 35 minutes using rotisserie chicken for convenience. The unique combination of the creamy sauce, fresh cilantro, and melted pepper jack cheese creates a comforting meal that appeals to both kids and adults alike. These enchiladas are versatile enough to be served for any occasion, making them a must-try in your recipe repertoire.

Ingredients

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  • 3 tablespoons unsalted butter
  • 3 cloves garlic
  • 2 poblano peppers
  • 1/4 cup all-purpose flour
  • 1 1/4 cup chicken broth
  • 1 1/4 cup whole milk
  • 4 cups shredded rotisserie chicken
  • 12 corn tortillas
  • 8 ounces shredded pepper jack cheese
  • Juice of 1/2 lime
  • Chopped cilantro for garnish

Instructions

  1. In a large pan, melt one tablespoon of butter over medium heat. Add garlic and chopped poblano peppers; cook until softened (about 10 minutes).
  2. Stir in two more tablespoons of butter; once melted, sprinkle with flour and mix into a thick paste.
  3. Gradually add chicken broth while stirring to avoid lumps. Blend until smooth using an immersion blender, then simmer on low heat while adding milk until thickened.
  4. Preheat oven to 375°F. Coat the bottom of a baking dish with sauce. Fill each warmed tortilla with shredded chicken, roll up, and place in the dish.
  5. Pour remaining sauce over the rolled tortillas and top with cheese. Bake uncovered for 15 to 20 minutes until cheese is melted and bubbly.
  6. Squeeze lime juice over enchiladas before serving and garnish with cilantro.

Nutrition

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