Creamy Poblano Chicken Enchiladas
Creamy Poblano Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish filled with tender shredded chicken and melted cheese, all wrapped in soft corn tortillas. The enchiladas are covered in a rich, creamy poblano sauce with garlic and fresh cilantro, creating a mildly smoky and savory flavor that makes this dish perfect for a satisfying dinner.
Ingredients
For the Sauce
3 tablespoons unsalted butter, divided
3 cloves garlic, peeled and smashed
2 poblano peppers, seeds and stems removed and chopped
1/4 cup all-purpose flour
1 1/4 cups chicken broth
1 1/4 cups whole milk
1/2 cup chopped cilantro
1 teaspoon kosher salt
For the Enchiladas
4 cups shredded rotisserie chicken (or cooked shredded chicken)
12 corn tortillas, warmed
8 ounces shredded pepper jack cheese
Juice of 1/2 lime
1 tablespoon chopped cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped poblano peppers and smashed garlic. Cook for about 4–5 minutes until softened and fragrant.
- Transfer the cooked peppers and garlic to a blender. Add the chopped cilantro and a small splash of chicken broth. Blend until smooth and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Whisk in the flour and cook for about 1 minute to form a light roux.
- Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens.
- Stir in the blended poblano mixture and add the salt. Simmer for 3–4 minutes until the sauce is creamy and well combined.
- In a bowl, mix the shredded chicken with the lime juice and half of the shredded cheese.
- Spoon a portion of the chicken mixture into each warmed tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour the creamy poblano sauce evenly over the enchiladas.
- Sprinkle the remaining cheese over the top.
- Bake for 20–25 minutes until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Find it online: https://tastyandfast.com/creamy-poblano-chicken-enchiladas/