Creamy Poblano Chicken Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, and cook until softened.
• STEP 3.Add diced cooked chicken, roasted and diced poblano peppers, cumin, salt, and pepper to the skillet. Stir to combine and cook for a few minutes.
• STEP 4.In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
• STEP 5.Gradually whisk in chicken broth and milk, and cook until the sauce thickens.
• STEP 6.Remove the saucepan from heat and stir in sour cream and shredded cheese until melted and smooth.
• STEP 7.Pour a small amount of the sauce into the bottom of a baking dish.
• STEP 8.Spoon the chicken mixture onto tortillas, roll them up, and place them seam-side down in the baking dish.
• STEP 9.Pour the remaining sauce over the enchiladas, spreading it evenly.
• STEP 10.Bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
• STEP 11.Garnish with chopped cilantro and serve the Creamy Poblano Chicken Enchiladas with rice, beans, and guacamole.

Storage and Serving

• Store any leftover Creamy Poblano Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve with your favorite Mexican sides, such as rice, beans, and salsa.