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Creamy Poblano Chicken Enchiladas

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These Creamy Poblano Chicken Enchiladas are packed with tender shredded chicken, roasted poblano peppers, a rich creamy sauce, and melted pepper jack cheese. Wrapped in warm corn tortillas and finished with fresh lime and cilantro, they make a comforting and flavorful dinner that’s easy enough for a weeknight.

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, peeled and smashed
  • 2 poblano peppers, seeds and stems removed and chopped
  • ¼ cup all-purpose flour
  • 1¼ cups chicken broth
  • 1¼ cups whole milk
  • ½ cup chopped cilantro
  • 1 teaspoon kosher salt
  • 4 cups shredded rotisserie chicken
  • 12 corn tortillas, warmed
  • 8 ounces shredded pepper jack cheese
  • Juice of ½ lime
  • 1 tablespoon chopped cilantro, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the garlic and chopped poblano peppers. Cook for 5 to 7 minutes, stirring occasionally, until the poblanos soften.
  3. Transfer the cooked poblano mixture to a blender. Add the chicken broth, whole milk, chopped cilantro, and kosher salt. Blend until smooth and creamy.
  4. Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute to form a smooth roux.
  5. Gradually pour the poblano mixture into the skillet while whisking. Cook for 3 to 5 minutes, stirring frequently, until the sauce thickens slightly.
  6. Remove the sauce from the heat and stir in the lime juice.
  7. Spread a thin layer of the creamy poblano sauce across the bottom of the prepared baking dish.
  8. Fill each warmed corn tortilla with shredded chicken and a small amount of pepper jack cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
  9. Pour the remaining creamy poblano sauce evenly over the enchiladas. Sprinkle the remaining pepper jack cheese over the top.
  10. Bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
  11. Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped cilantro and serve warm.

Notes

  • Warm the corn tortillas before rolling to help prevent them from cracking.
  • For a smoother sauce, blend the poblano mixture thoroughly until completely creamy.
  • Rotisserie chicken makes this recipe quick, but leftover roasted or grilled chicken can also be used.
  • For extra heat, leave some of the poblano seeds in or add a small amount of jalapeño.
  • Freshly shredded pepper jack cheese melts especially well and gives the enchiladas a creamy finish.
  • Let the enchiladas rest for a few minutes after baking so the sauce settles before serving.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat until hot.

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