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Creamy Poblano Chicken Enchiladas for Cozy Nights In

Creamy Poblano Chicken Enchiladas

Creamy Poblano Chicken Enchiladas for Cozy Nights In deliver a comforting dish that's rich in flavor and easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce and Filling
  • 3 tablespoons Unsalted Butter
  • 3 cloves Garlic minced
  • 2 pieces Poblano Peppers chopped
  • 1/4 cup All-Purpose Flour
  • 1 1/4 cups Chicken Broth
  • 1 1/4 cups Whole Milk
  • 1/2 cup Chopped Cilantro
  • 1 teaspoon Kosher Salt
  • 4 cups Shredded Rotisserie Chicken
Assembly
  • 12 pieces Corn Tortillas
  • 8 ounces Shredded Pepper Jack Cheese
  • 1/2 of a Lime juiced
  • 1 tablespoon Chopped Cilantro for garnish

Equipment

  • Skillet
  • Baking Dish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, melt the butter and sauté the garlic until fragrant.
  3. Add the chopped poblano peppers and cook until softened.
  4. Stir in the flour to make a roux.
  5. Gradually whisk in the chicken broth and milk until smooth.
  6. Add cilantro and salt, and mix well.
  7. Combine the shredded chicken with some of the sauce in a separate bowl.
Assembly and Baking
  1. Fill each tortilla with the chicken mixture, roll, and place in a baking dish.
  2. Pour the remaining sauce over the enchiladas.
  3. Top with shredded cheese.
  4. Bake until bubbly and golden, about 20-25 minutes.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15g

Notes

Feel free to customize the filling with beef or veggies and adjust the spice level with different peppers or cheese.

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