Description
Creamy Poblano Chicken Enchiladas are the perfect blend of comfort and flavor. Tender rotisserie chicken is wrapped in warm corn tortillas and smothered in a luscious creamy poblano sauce, creating a dish that is both satisfying and delicious. Ideal for busy weeknights or festive family gatherings, these enchiladas are quick to prepare and sure to impress any crowd. With fresh cilantro adding a burst of color and taste, this recipe makes for a delightful meal that everyone will love.
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
- Prepare the creamy poblano sauce by sautéing garlic and chopped poblano peppers in butter until softened. Stir in flour, then gradually add chicken broth and milk while mixing until smooth. Blend until silky, then stir in cilantro and salt.
- Preheat the oven to 375°F (190°C). Lightly coat a baking dish with some sauce.
- Fill warmed tortillas with shredded chicken, roll them tightly, and place them seam-side down in the baking dish.
- Pour remaining sauce over the enchiladas, sprinkle with pepper jack cheese, and bake uncovered for 15-20 minutes until bubbly.
- Serve with lime juice squeezed over top and garnish with cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg