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Creamy Poblano Chicken Enchiladas

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
These creamy poblano chicken enchiladas are a flavorful and comforting dish, perfect for a satisfying dinner with a smoky kick.

Ingredients

Butter

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

Instructions 

  • Melt 1 tablespoon of butter in a large pan, cook garlic and peppers until softened (~10 min).
  • Add 2 tablespoons of butter, stir in flour, cook for 1 min, then add broth and blend until smooth. Simmer, add milk, and thicken. Stir in cilantro and salt.
  • Preheat oven to 375°F. Assemble enchiladas by filling tortillas with chicken, rolling, and placing in a baking dish. Cover with sauce and cheese.
  • Bake uncovered for 15-20 min until bubbly and cheese melts. Squeeze lime juice over and garnish with cilantro before serving.

Notes

For a smoky flavor, char the poblano peppers before chopping.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Enchiladas, Poblano