Name: Creamy Poblano Chicken Enchiladas Recipe
Total time: 35 min
Yield: 12
Cuisine: Mexican

Protein

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Fats

Sugar

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Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Chicken rolled up in corn tortillas and topped with a creamy poblano-cilantro sauce. The richness of the sauce is balanced by the fresh herbs and squeeze of lime juice just before serving. A store-bought rotisserie chicken makes these easy to make.

How to make Creamy Poblano Chicken Enchiladas Recipe

April Anderson

Crawler

Mexican

<p>Chicken rolled up in corn tortillas and topped with a creamy poblano-cilantro sauce. The richness of the sauce is balanced by the fresh herbs and squeeze of lime juice just before serving. A store-bought rotisserie chicken makes these easy to make.</p>

Non Vegetarian

Unsalted butter,  divided

Cloves of garlic,  peeled and smashed

Poblano peppers,  seeds and stems removed and chopped

All purpose flour

Chicken

Whole milk

Chopped cilantro

Kosher salt

Shredded rotisserie chicken

Corn tortillas,  warmed

Shredded pepper jack cheese

Juice lime

Chopped cilantro,  for garnish

In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook them in the butter until theyve softened, about 10 minutes.

step 1

Add 2 tablespoons of butter and, once its melted, sprinkle the flour over the top of the peppers and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.

step 2

Add chicken broth and stir until there are no clumps of flour. Using an immersion blender (see note), puree the mixture until smooth. Bring the mixture to a simmer. Add the milk and stir. Keep the sauce at a low simmer (dont let it boil) and stir until its thickened. You know its ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro and salt, stir, and turn off the burner.

step 3

Preheat the oven to 375f. While the oven is preheating, assemble the enchiladas. Coat the bottom of a 913 baking dish with a light layer of sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish. Repeat with the rest of the tortillas and chicken.

step 4

Pour the sauce over the top of the tortillas in the baking dish. Sprinkle the shredded cheese in an even layer on top.

step 5

Bake the enchiladas, uncovered, for 15 to 20 minutes or until the cheese has melted and the sauce is bubbling. Squeeze lime juice over the top of the enchiladas and garnish with cilantro before serving.

step 6

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