Creamy Poblano Chicken Enchiladas
Creamy Poblano Chicken Enchiladas are a comforting and delicious dish that will impress your family and friends. This recipe features tender shredded chicken wrapped in warm corn tortillas, all smothered in a rich poblano sauce made creamy with milk and herbs. Enhanced by fresh cilantro and zesty lime, every bite is a flavor-packed delight. Using rotisserie chicken allows for a quick assembly, making this meal perfect for busy weeknights or gatherings. Serve it alongside your favorite sides for a complete dinner experience that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add garlic and chopped poblano peppers; cook until softened.
- Stir in the remaining butter, then sprinkle the flour to form a paste. Gradually incorporate chicken broth while stirring to avoid lumps.
- Blend the sauce until smooth (if desired) and bring it to a simmer before mixing in whole milk. Cook until thickened.
- Preheat your oven to 375°F. Lightly coat a baking dish with some sauce, fill tortillas with shredded chicken, roll them up, and place them in the dish.
- Pour the remaining sauce over the enchiladas and top with shredded cheese.
- Bake uncovered for 15 to 20 minutes until bubbling and golden.
Nutrition
- Serving Size: 2 enchiladas (approximately 300g)
- Calories: 540
- Sugar: 5g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg
Find it online: https://goldenrecipetime.com/creamy-poblano-chicken-enchiladas/