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Looking down at three rolled corn tortillas topped with creamy green sauce, shredded chicken, melted pepper jack cheese, and fresh cilantro.

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Mexican
Calories: 790
Ingredients Method

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

Method
 

Poblano Cream Sauce

  1. 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.

  2. 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.

  3. 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

  1. 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.

  2. Cover with Sauce and Cheese:

    Cover tortillas with remaining sauce. Evenly distribute cheese on top.

  3. 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.