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Creamy Poblano Chicken Enchiladas

Creamy Poblano Chicken Enchiladas
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Creamy Poblano Chicken Enchiladas are a delightful twist on a classic dish, combining tender shredded chicken and roasted poblano peppers wrapped in soft corn tortillas. Topped with a rich and creamy poblano-cilantro sauce, these enchiladas are perfect for any occasion — from family dinners to festive gatherings. The vibrant flavors and comforting textures come together effortlessly, making it a favorite among both kids and adults. Easy to prepare and packed with wholesome ingredients, this recipe is sure to impress your guests while satisfying your cravings for authentic Mexican cuisine.

Ingredients

Scale
  • 4 cups shredded rotisserie chicken
  • 12 corn tortillas
  • 2 poblano peppers
  • 3 tablespoons unsalted butter (divided)
  • 3 cloves of garlic (peeled and smashed)
  • 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
  • 8 ounces shredded pepper jack cheese
  • Juice of 1/2 lime
  • 1 tablespoon chopped cilantro (for garnish)

Instructions

  1. In a large pan, melt one tablespoon of butter over medium heat. Sauté garlic and chopped poblanos until softened (about 10 minutes).
  2. Add two tablespoons of butter and sprinkle in flour, stirring for one minute to create a thick paste.
  3. Gradually pour in chicken broth while stirring to avoid lumps. Use an immersion blender to achieve a smooth consistency. Simmer, then add milk until the sauce thickens (5-7 minutes).
  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 seam-side down in the dish.
  5. Pour remaining sauce over the enchiladas and sprinkle with cheese.
  6. Bake uncovered for 15-20 minutes until cheese is melted and bubbly. Drizzle with lime juice before serving.

Nutrition

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