Creamy Poblano Chicken Enchiladas

Creamy Poblano Chicken Enchiladas: A Flavorful and Comforting Dinner

If you’re craving a rich and comforting meal, look no further than these Creamy Poblano Chicken Enchiladas. This dish is bursting with flavor thanks to the smoky poblano peppers, tender rotisserie chicken, and a creamy homemade sauce that ties everything together. Topped with melted pepper jack cheese and a squeeze of lime, these enchiladas are a true delight for dinner any night of the week.

Ingredients:

• 3 tbsp unsalted butter, divided
• 3 cloves garlic, peeled and smashed
• 2 poblano peppers, seeds and stems removed, 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 tsp kosher salt
• 4 cups shredded rotisserie chicken
• 12 corn tortillas, warmed
• 8 oz shredded pepper jack cheese
• Juice of 1/2 lime
• 1 tbsp chopped cilantro, for garnish

Instructions:

1. Prepare the Sauce:
   • In a large pan, melt 1 tablespoon of butter over medium heat. Add the smashed garlic and chopped poblano peppers. Cook for about 10 minutes until softened and fragrant.
   • Add the remaining 2 tablespoons of butter to the pan. Once melted, sprinkle the flour over the garlic and peppers. Stir and cook for about 1 minute, forming a thick paste.
   • Gradually pour in the chicken broth while stirring continuously to avoid any clumps of flour. Using an immersion blender, puree the mixture until smooth and creamy.
   • Bring the sauce to a simmer, then add the whole milk, stirring frequently. Keep the sauce at a low simmer for about 5 minutes until it thickens.
   • Stir in the chopped cilantro and salt, then turn off the heat and set the sauce aside.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Assemble the Enchiladas:
   • Coat the bottom of a 9×13-inch baking dish with a light layer of the prepared poblano sauce.
   • Place a portion of the shredded rotisserie chicken in each warmed tortilla, roll them up tightly, and place them seam-side down in the baking dish.
   • Once all the tortillas are filled and placed in the dish, pour the remaining poblano sauce evenly over the top of the enchiladas.
4. Add Cheese & Bake:
   • Sprinkle the shredded pepper jack cheese evenly over the enchiladas.
   • Bake, uncovered, in the preheated oven for 15-20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
5. Garnish & Serve:
   • After baking, squeeze fresh lime juice over the enchiladas and garnish with additional chopped cilantro.
   • Serve warm and enjoy with your favorite side dishes like Mexican rice, refried beans, or a fresh salad.

Tips:

• If you like a little more heat, feel free to add diced jalapeños to the filling or sauce.
• For added flavor, you can toast the tortillas briefly in a dry skillet before filling them with chicken.

Quick Facts:

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: 480 kcal per serving

These Creamy Poblano Chicken Enchiladas are sure to become a family favorite. The combination of smoky poblano peppers, tender chicken, and melted cheese wrapped in warm tortillas creates a truly satisfying meal. Plus, they’re easy to make and come together in under an hour, making them perfect for weeknight dinners or casual gatherings. Enjoy!

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