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Creamy Poblano Chicken Enchiladas

Creamy Poblano Chicken Enchiladas
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Creamy Poblano Chicken Enchiladas are a delightful and comforting dish that will impress your family and friends. Made with tender shredded chicken wrapped in warm corn tortillas and smothered in a rich poblano-cilantro sauce, this recipe strikes a perfect balance between creamy indulgence and fresh zest. Whether you’re hosting a gathering or enjoying a cozy night in, these enchiladas are sure to be a hit. The ease of using rotisserie chicken makes preparation quick, while the vibrant flavors keep everyone coming back for more. Dive into this satisfying dish and elevate your dinner experience!

Ingredients

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

Instructions

  1. In a large pan, melt one tablespoon of butter over medium heat. Add garlic and chopped poblano peppers; sauté for about 10 minutes until softened.
  2. Stir in remaining butter, then sprinkle flour over the mixture, cooking for one minute to create a paste.
  3. Gradually add chicken broth, stirring until smooth. Use an immersion blender to puree the sauce until silky. Bring to a simmer, then mix in milk and cook until thickened.
  4. Preheat oven to 375°F. Spread some sauce on the bottom of a baking dish. Fill each tortilla with shredded chicken, roll tightly, and place in the dish.
  5. Pour remaining sauce over enchiladas and top with cheese. Bake uncovered for 15-20 minutes until bubbly.

Nutrition

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

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