Description
Savory poblano chicken enchiladas bring Mexican comfort to dinner tables with silky sauce and melted cheese. Spicy peppers and tender chicken wrapped in tortillas create a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 cups shredded rotisserie chicken
- 8 ounces (226 grams) shredded pepper jack cheese
Vegetables and Seasonings:
- 2 poblano peppers, seeds and stems removed, chopped
- 3 cloves garlic, peeled and smashed
- ½ cup chopped cilantro
- 1 tablespoon chopped cilantro, for garnish
- 1 teaspoon kosher salt
- Juice of ½ lime
Liquids and Binding Ingredients:
- 3 tablespoons unsalted butter, divided
- ¼ cup all-purpose flour
- 1 ¼ cups chicken broth
- 1 ¼ cups whole milk
- 12 corn tortillas, warmed
Instructions
- Craft a velvety poblano sauce by gently melting butter in a spacious skillet over medium warmth, introducing smashed garlic and chopped poblano peppers to soften and release their aromatic essence.
- Incorporate additional butter into the pan, then dust with flour, creating a luxurious roux that envelops the vegetables, stirring meticulously to prevent burning.
- Gradually introduce chicken broth while whisking continuously, eliminating potential flour lumps and transforming the mixture into a silky foundation using an immersion blender.
- Allow the sauce to gently simmer, integrating whole milk and stirring attentively until the consistency thickens and transforms into a creamy landscape, then fold in fresh cilantro and salt before removing from heat.
- Warm the oven to 375°F, preparing a 9×13-inch baking vessel with a delicate layer of poblano sauce to prevent sticking.
- Tenderly nestle shredded rotisserie chicken within each tortilla, rolling them into tight cylindrical parcels and positioning them seam-side downward in the prepared dish.
- Cascade the remaining poblano sauce generously over the enchiladas, ensuring complete coverage and flavor saturation.
- Lavishly crown the dish with pepper jack cheese, creating a molten blanket of dairy decadence.
- Slide the baking dish into the preheated oven, allowing the enchiladas to transform for 15-20 minutes until the cheese melts and the sauce bubbles enthusiastically.
- Finish the dish with a vibrant squeeze of fresh lime juice and a sprinkle of additional cilantro, creating a bright, herbaceous counterpoint to the rich, creamy enchiladas.
Notes
- Elevate your enchiladas by using freshly shredded rotisserie chicken for maximum flavor and convenience.
- Blend the poblano sauce thoroughly to create a silky-smooth texture that coats every inch of the tortillas.
- Control sauce thickness by simmering and stirring frequently, ensuring a perfect creamy consistency.
- Warm tortillas before filling to prevent cracking and make rolling easier for a professional-looking dish.
- Pepper jack cheese adds a spicy kick and melts beautifully, creating a golden, bubbling top layer.
- Fresh lime juice and cilantro garnish brighten the rich, creamy enchiladas with a zesty, herbal finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg