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.
If you like extra saucy enchiladas I recommend doubling the sauce!
To warm the tortillas, I like to spread them out on a baking sheet and warm them in a 200°F oven for 10 minutes or until they’ve warmed through.
To blend the sauce, I like to use an immersion blender. You can also transfer the sauce to a food processor or stand blender, but be sure to vent the heat while you blend it.
Recipe adapted from Rick Bayless
Keywords: chicken enchiladas, poblano sauce