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Creamy Poblano Chicken Enchiladas

Creamy Poblano Chicken Enchiladas
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Creamy Poblano Chicken Enchiladas are a delightful, hearty dish that combines tender rotisserie chicken with a rich, velvety poblano sauce. Wrapped in warm corn tortillas and topped with gooey pepper jack cheese, these enchiladas are perfect for any occasion, from family dinners to festive gatherings. The creamy poblano-cilantro sauce infuses every bite with fresh flavors, enhanced by a squeeze of lime. Easy to prepare and incredibly satisfying, this recipe brings the comforting taste of Tex-Mex cuisine right to your table.

Ingredients

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

Instructions

  1. In a large pan, melt 1 tablespoon of butter over medium heat. Add garlic and chopped poblano peppers; cook until softened (about 10 minutes).
  2. Stir in the remaining butter and sprinkle flour over the mixture to create a thick paste.
  3. Gradually whisk in chicken broth until smooth and bring to a gentle simmer; then add milk and stir until thickened. Mix in chopped cilantro and salt before removing from heat.
  4. Preheat the oven to 375°F. Spread a layer of sauce on the bottom of a baking dish.
  5. Fill warmed tortillas with shredded chicken, roll them up tightly, and place seam-side down in the dish.
  6. Pour remaining sauce over rolled tortillas and top with shredded cheese.
  7. Bake for 15-20 minutes or until cheese is melted and bubbly. Garnish with lime juice and additional cilantro before serving.

Nutrition

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