Creamy Poblano Chicken Enchiladas
Creamy poblano chicken enchiladas feature shredded rotisserie chicken rolled in corn tortillas with a rich poblano cream sauce and melted pepper jack cheese.
Ingredients
Poblano Cream Sauce
- 3 tablespoons unsalted butter split
- 3 cloves garlic peeled and crushed
- 2 poblano peppers seeded, stemmed, and diced
- 1/4 cup all-purpose flour 30g
- 1 1/4 cup chicken broth
- 1 1/4 cup whole milk
- 1/2 cup chopped cilantro
- 1 teaspoon kosher salt
Enchiladas
- 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
Poblano Cream Sauce
Sauté Garlic and Peppers:
In a large skillet, heat 1 tablespoon butter over medium heat. Add garlic and peppers; sauté until tender, roughly 10 minutes.Make Roux with Vegetables:
Add the remaining 2 tablespoons butter; once melted, dust flour over the vegetables. Stir and cook for 1 minute, creating a thick paste that coats the veggies.Simmer and Puree Sauce:
Add chicken broth and stir until smooth. Use an immersion blender to puree until uniform. Bring to a simmer. Pour in milk and stir; keep at a gentle simmer (avoid boiling) until thickened, about 5-7 minutes, or until a spatula drawn across the pan bottom leaves a clear trail. Mix in chopped cilantro and salt; take off heat.
Enchiladas
Assemble Enchiladas:
Preheat oven to 375°F (190°C). Lightly coat the bottom of a 9x13-inch baking dish with some sauce. Place shredded chicken onto each tortilla, roll tightly, and arrange seam-side down in the dish.Cover with Sauce and Cheese:
Cover tortillas with remaining sauce. Evenly distribute cheese on top.Bake and Garnish:
Bake uncovered until cheese bubbles and sauce is hot, 15-20 minutes. Squeeze lime juice over top and garnish with cilantro before serving.