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Creamy Poblano Chicken Enchiladas

Creamy Poblano Chicken Enchiladas are a delightful dish that combines rich, creamy flavors with a hint of spice, perfect for family dinners or cozy nights in.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 3 tablespoons unsalted butter (divided) This will add a rich, buttery flavor.
  • 3 cloves of garlic (peeled and smashed) The aromatic garlic gives a warm depth to the dish.
  • 2 pieces poblano peppers (seeds and stems removed and chopped) These provide a mild spice and a lovely color.
  • 1/4 cup all-purpose flour This gives the sauce its creamy texture.
  • 1 1/4 cup chicken broth A flavorful base for the sauce.
  • 1 1/4 cup whole milk Adds creaminess for a luscious sauce.
  • 1/2 cup chopped cilantro For a fresh, herbaceous crunch.
  • 1 teaspoon kosher salt Enhances the flavors.
For the Enchiladas
  • 4 cups shredded rotisserie chicken Juicy, tender chicken that saves time and effort.
  • 12 pieces corn tortillas (warmed) Soft, pliable tortillas that hold all the goodness.
  • 8 ounces shredded pepper jack cheese Melty, creamy cheese with a kick.
  • 1/2 piece lime (juiced) A zingy finish.
  • 1 tablespoon chopped cilantro (for garnish) To add a pop of color and freshness.

Method
 

Preparation of Sauce
  1. In a large pan, melt one tablespoon of butter over medium heat. Add the smashed garlic and chopped poblano peppers and sauté for about 10 minutes until softened.
  2. Add the remaining two tablespoons of butter, then sprinkle flour over the mixture. Stir and cook for about a minute to create a thick paste.
  3. Gradually pour in the chicken broth while stirring to prevent clumps. Use an immersion blender to puree the mixture until smooth. Bring to a gentle simmer, then stir in whole milk and simmer until thickened.
  4. Add chopped cilantro and kosher salt, stirring until well combined. Turn off the burner and let it rest.
Preparing the Enchiladas
  1. Preheat your oven to 375°F (190°C). Coat the bottom of a 9x13" baking dish with a layer of the creamy sauce.
  2. Take a warmed corn tortilla, place shredded chicken in the center, roll it up, and place seam-side down in the dish. Repeat with remaining tortillas.
  3. Pour remaining sauce over the tortillas and sprinkle shredded pepper jack cheese on top.
  4. Bake in the preheated oven for 15 to 20 minutes until the cheese is melted and bubbly. Finish with lime juice and garnish with chopped cilantro.

Notes

For a richer flavor, roast the poblano peppers before chopping. A high-quality rotisserie chicken enhances flavor. Add diced jalapeños for extra heat. To store, cool and refrigerate for up to 3 days or freeze for up to 2 months.