Creamy Poblano Chicken Enchiladas
A comforting baked enchilada recipe with tender chicken, roasted poblanos, and a rich creamy sauce.
Equipment
- Large skillet
- Baking dish
- Whisk
- Mixing spoon
Ingredients
- 3 tablespoons unsalted butter divided
- 3 cloves garlic peeled and smashed
- 2 poblano peppers seeded and chopped
- 1/4 cup all-purpose flour
- 1 1/4 cups chicken broth
- 1 1/4 cups whole milk
- 1/2 cup cilantro chopped
- 1 teaspoon kosher salt
- 4 cups shredded cooked chicken
- 12 corn tortillas warmed
- 8 ounces pepper jack cheese shredded
- 1/2 lime juiced
- 1 tablespoon cilantro for garnish
Instructions
- Preheat the oven and lightly prepare a baking dish.
- Cook the garlic and poblanos in butter until softened.
- Whisk in the flour, broth, and milk until the sauce thickens.
- Stir in cilantro and salt, then set the sauce aside.
- Fill each tortilla with chicken, roll, and arrange in the dish.
- Top with sauce and cheese, then bake until bubbling.
- Finish with lime juice and garnish with cilantro before serving.
Notes
- Use rotisserie chicken for convenience.
- Warm tortillas before rolling to prevent cracking.
- Adjust the sauce thickness with a little more broth if needed.
- Nutrition values are approximate.