POBLANO CHICKEN ENCHILADAS
Easy recipe with rotisserie chicken and a homemade creamy poblano sauce
Unsalted butter Garlic Chopped poblano peppers All-purpose flour Chicken broth Whole milk Chopped cilantro Kosher salt Shredded rotisserie chicken Corn tortillas Shredded pepper jack cheese Lime juice Chopped cilantro
Cook the Peppers
Cook the poblano peppers and garlic in butter until softened.
Add the Flour
Add flour which will help thicken the sauce. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.
Make the Sauce
Add chicken broth and puree the until smooth. Bring the mixture to a simmer. Add the milk and simmer the sauce until thickened. Add the cilantro and it's ready!
Spread some sauce in the baking dish. Roll each tortilla with shredded chicken and place on top of the sauce
Pour the sauce over the top of the enchiladas. Sprinkle cheese over the top and bake for 20 minutes at 375°F.
"Oh sooo good!! The flavors are amazing! I like to try different recipes and most of the time I end up not making again because they are. “Ok”. I’ve made this one 3 times already!" -Kim
"This was very delicious!" - Becky
"Absolutely delicious! I made these last night and my boyfriend & I thought they were excellent. After the first bite he said wow, these are amazing.” - Kelly
Make these Creamy Poblano Chicken Enchiladas for Dinner this Week!
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