POBLANO CHICKEN ENCHILADAS

Easy recipe with rotisserie chicken and a homemade creamy poblano sauce

Poblano Chicken Enchiladas

YIELD

4

TYPE

Dinner

TIME

35 minutes

LEVEL

Beginner

LEARN MORE

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

INGREDIENTS

Cook the Peppers

1

Cook the poblano peppers and garlic in butter until softened. 

Add the Flour

2

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

3

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!

Assemble

4

Spread some sauce in the baking dish. Roll each tortilla with shredded chicken and place on top of the sauce

Bake!

5

Pour the sauce over the top of the enchiladas. Sprinkle cheese over the top and bake for 20 minutes at 375°F.

Recipe Reviews!

"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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