Description

These Creamy Poblano Chicken Enchiladas are the perfect blend of tender shredded chicken, smoky poblano peppers, and creamy cheese wrapped in soft corn tortillas. The rich poblano sauce with a creamy bechamel-style base is the star, offering a mild heat that’s comforting and delicious. Ideal for dinner, these enchiladas are easy to make, especially with rotisserie chicken.

Ingredients

For the Sauce:

Unsalted butter

Garlic

2 poblano peppers, seeded and chopped

2 tbsp all-purpose flour

1 ½ cups chicken broth

1 cup whole milk

Fresh cilantro, chopped

Salt to taste

For the Enchiladas:

8–10 corn tortillas

2 cups shredded cooked chicken (rotisserie chicken works great)

1 ½ cups shredded pepper jack cheese (or any cheese of your choice)

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Instructions

Prepare the Poblano Sauce:
In a skillet, sauté the poblano peppers and garlic in butter until softened, about 5 minutes.
Add the flour to form a paste, then slowly pour in the chicken broth while stirring to prevent lumps. Let it simmer for a few minutes.
Blend the sauce until smooth, then stir in the milk and chopped cilantro. Simmer for an additional 10-15 minutes until the sauce thickens to a creamy consistency. Season with salt to taste.
Assemble the Enchiladas:
Warm the corn tortillas in a dry skillet or microwave.
Fill each tortilla with shredded chicken, then roll up the tortillas and place them seam-side down in a greased baking dish.
Top and Bake:
Pour the creamy poblano sauce over the rolled tortillas, ensuring they’re all well-coated. Sprinkle shredded cheese on top.
Bake at 375°F (190°C) for 15-20 minutes until the cheese is melted and the sauce is bubbling.
Finish and Serve:
Garnish with fresh cilantro and a squeeze of lime juice before serving.

Notes

Variations:

Cheese Swap: Use cheddar, Monterey Jack, or even a mix of cheeses for a different flavor profile.

Vegetable Add-ins: Add sautéed veggies like onions, bell peppers, or mushrooms to the chicken filling for extra flavor and texture.

Storage/Reheating:

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the microwave or oven until hot.