Creamy Poblano Chicken Enchiladas: Flavor That’ll Knock Your Socks Off!
If you’re craving a meal that’s both indulgent and fresh,
these creamy poblano chicken enchiladas are about to become your new go-to.
With a rich, smoky poblano sauce that’s loaded with flavor,
tender rotisserie chicken, and a gooey layer of melted cheese, each bite is a dream come true.
The best part? It’s all ready in just 35 minutes,
making it a quick dinner you’ll make again and again.
Trust me, this one’s a game changer!
For the Creamy Poblano Sauce:
- Unsalted Butter – Used to sauté the garlic and poblano peppers, adding richness to the sauce.
- Garlic – Provides a fragrant base of flavor.
- Poblano Peppers – These mild, smoky peppers are the star of the sauce, adding depth and flavor.
- All-Purpose Flour – Thickens the sauce and creates a creamy texture.
- Chicken Broth – Adds savory flavor and helps form the base of the sauce.
- Whole Milk – Makes the sauce rich and creamy.
- Chopped Cilantro – Adds freshness and balances out the richness of the sauce.
- Kosher Salt – Enhances the overall flavor and seasoning of the sauce.
For the Enchiladas:
- Shredded Rotisserie Chicken – A time-saver that provides juicy, flavorful chicken for the enchiladas.
- Corn Tortillas – These soft tortillas are perfect for rolling the enchiladas.
- Shredded Pepper Jack Cheese – Melts beautifully on top of the enchiladas and adds a creamy, slightly spicy flavor.
- Lime Juice – Adds a tangy brightness just before serving.
- Chopped Cilantro (for garnish) – A final touch of freshness to sprinkle on top.
Creamy Poblano Chicken Enchiladas
Ingredients
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, peeled and smashed
- 2 poblano peppers, seeds and stems removed, chopped
- ¼ cup all-purpose flour
- 1¼ cups chicken broth
- 1¼ cups whole milk
- ½ cup chopped cilantro
- 1 tsp kosher salt
- 4 cups shredded rotisserie chicken
- 12 corn tortillas, warmed (see note)
- 8 ounces shredded pepper jack chees
- Juice of 1/2 lime
- 1 tbsp chopped cilantro, for garnish
Instructions
- Prepare the Sauce: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the garlic and chopped poblanos, cooking until soft, about 10 minutes.
- Add the remaining 2 tablespoons of butter to the pan, and once melted, sprinkle the flour over the garlic and peppers. Stir for a minute to cook the flour into a paste.
- Gradually pour in the chicken broth, stirring until the flour dissolves completely. Puree the mixture with an immersion blender until smooth (alternatively, use a food processor or blender).
- Bring the sauce to a simmer. Stir in the milk and maintain a low simmer, stirring occasionally, until the sauce thickens. It’s ready when you can swipe a spatula across the bottom of the pan and see the pan for a moment before the sauce covers it again.
- Stir in the chopped cilantro and salt, then remove from heat.
- Assemble the Enchiladas: Preheat the oven to 375°F. Lightly coat the bottom of a 9x13-inch baking dish with some of the poblano sauce.
- Place a spoonful of shredded chicken onto each tortilla, then roll them up and arrange them in the prepared baking dish. Repeat for the remaining tortillas.
- Pour the remaining poblano sauce over the enchiladas, then top with the shredded pepper jack cheese.
- Bake: Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Squeeze lime juice over the enchiladas, then garnish with cilantro. Serve hot!
Notes
- Extra Sauce: For a more saucy enchilada experience, feel free to double the sauce recipe.
- Warming Tortillas: To warm tortillas, spread them on a baking sheet and heat in a 200°F oven for 10 minutes.
- Blending the Sauce: Use an immersion blender for smooth blending directly in the pan, or transfer the sauce to a blender, ensuring to vent the heat as you blend.
- Number of Servings: 12 enchiladas (serving size typically around 3 enchiladas per person)
1. Can I use store-bought rotisserie chicken to make this recipe faster?
Yes! Using rotisserie chicken is a fantastic shortcut. It’s already cooked, just shred it and you’re good to go. It makes this dish super quick and easy!
2. Can I skip roasting the poblano peppers?
While roasting the peppers gives the sauce a richer, smokier flavor, you can definitely skip it if you’re short on time. Just chop them and sauté with the garlic for a faster version.
3. What’s the best way to warm up the tortillas so they don’t break?
To warm your tortillas and keep them soft, wrap them in a damp paper towel and microwave for 30 seconds. This makes them nice and pliable, so they won’t tear when you roll them.
4. Can I make the sauce and chicken ahead of time?
Absolutely! You can make the sauce and shred the chicken ahead of time. Just store them separately in the fridge, and when you’re ready to assemble, simply reheat and proceed with the recipe.
5. What can I use if I don’t have pepper jack cheese?
No problem! Monterey Jack or cheddar cheese work just as well. They’ll melt beautifully and still add that gooey, cheesy goodness to your enchiladas.
