Creamy Poblano Chicken Enchiladas Your New Family Favorite

Creamy Poblano Chicken Enchiladas are the perfect comforting dish for busy weeknights, featuring a rich roasted poblano sauce.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 6 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 tablespoon Unsalted Butter Adds richness; substitute with olive oil for a dairy-free option.
3 cloves Garlic Provides aromatic flavor; can use garlic powder (1 teaspoon) as a substitute.
2 Poblano Peppers Mild chiles that add distinctive flavor; substitute with Anaheim peppers.
1/4 cup All-Purpose Flour Used for thickening the sauce; gluten-free flour can be an alternative.
1 1/4 cups Chicken Broth Forms the base of the sauce; can substitute with vegetable broth.
1 1/4 cups Whole Milk Adds creaminess; unsweetened oat milk can replace for a dairy-free version.

For the Filling

4 cups Shredded Rotisserie Chicken Provides protein; any cooked chicken can work.
1 teaspoon Kosher Salt Enhances flavors; adjust based on broth's saltiness.
1/2 cup Cilantro Adds freshness; use spinach if cilantro is unavailable.

For Assembly

12 Corn Tortillas Serve as the base; can substitute with flour tortillas.
8 ounces Shredded Pepper Jack Cheese Adds flavor and gooey texture; Cheddar cheese can be an alternative.
1/2 Juice of Lime Adds acidity; fresh lemon juice can be used if lime is unavailable.
1 tablespoon Chopped Cilantro For garnish.

Equipment

large pan
Baking Dish
Immersion blender

Method

Step-by-Step Instructions

In a large pan over medium heat, melt 1 tablespoon of unsalted butter. Add three minced garlic cloves and two chopped poblano peppers, cooking for about 10 minutes or until softened and fragrant.
Stir in 2 tablespoons of butter and 1/4 cup of all-purpose flour, cooking for 1 minute to form a thick paste. Gradually whisk in 1 and 1/4 cups of chicken broth, mixing well until no lumps remain, then purée with an immersion blender until smooth.
Stir in 1 and 1/4 cups of whole milk and let simmer over low heat for about 5 minutes or until thickened.
Remove from heat and mix in 1/2 cup of chopped cilantro and 1 teaspoon of kosher salt.
Preheat your oven to 375°F (190°C). Spread a thin layer of the poblano sauce in a baking dish. Fill each of the 12 corn tortillas with about 1/3 cup of shredded rotisserie chicken, rolling tightly and placing seam-side down in the dish.
Pour the remaining poblano sauce over the enchiladas and sprinkle 8 ounces of shredded pepper jack cheese on top. Bake for 15-20 minutes, or until the cheese is bubbly and golden.
After baking, squeeze the juice of half a lime over the top and garnish with chopped cilantro. Serve hot.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 35gProtein: 27gFat: 25gSaturated Fat: 15gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 3mg

Notes

Ensure to use fresh ingredients for the best flavor. Consider warming tortillas before filling to avoid tearing. If desired, double the sauce recipe for extra richness.

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