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:
- 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.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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!
Creamy Poblano Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 6 1x
Description
Creamy Poblano Chicken Enchiladas offer a delightful blend of bold flavors and creamy textures. The poblano peppers bring a mild heat that pairs beautifully with the rich, creamy sauce and tender shredded chicken. Each enchilada is topped with a generous layer of melted pepper jack cheese, creating a deliciously satisfying meal that’s perfect for weeknight dinners or gatherings.
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
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.
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 that coats the veggies.
Gradually pour in the chicken broth while stirring to avoid clumps of flour. Using an immersion blender, puree the mixture until smooth.
Bring the sauce to a simmer, then add the whole milk, stirring frequently. Keep the sauce at a low simmer until it thickens (about 5 minutes). Once thickened, stir in the chopped cilantro and salt. Turn off the heat.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Assemble the Enchiladas:
Coat the bottom of a 9×13-inch baking dish with a light layer of the poblano sauce.
Place a portion of the shredded rotisserie chicken onto each warmed tortilla. Roll them up tightly and place them seam-side down in the baking dish.
Once all tortillas are filled and placed in the dish, pour the remaining poblano sauce evenly over the top of the enchiladas.
Add Cheese & Bake:
Sprinkle the shredded pepper jack cheese evenly over the top of the enchiladas.
Bake, uncovered, in the preheated oven for 15-20 minutes, or until the cheese is melted and the sauce is bubbling.
Garnish & Serve:
After baking, squeeze fresh lime juice over the enchiladas and garnish with additional chopped cilantro. Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 480