Creamy Poblano Chicken Enchiladas
Shredded chicken wrapped in corn tortillas and baked under a smooth poblano pepper sauce and melted cheese.
Ingredients
- 3 tbsp unsalted butter divided, 42 g
- 3 cloves garlic peeled and smashed
- 2 poblano peppers seeds and stems removed, chopped
- 1/4 cup all-purpose flour 30 g
- 1 1/4 cups chicken broth 300 ml
- 1 1/4 cups whole milk 300 ml
- 1/2 cup chopped fresh cilantro plus 1 tbsp for garnish, 8 g
- 1 tsp kosher salt
- 4 cups shredded cooked chicken 500 g
- 12 corn tortillas warmed
- 8 oz shredded pepper jack cheese 225 g
- Juice of 1/2 lime
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Melt 1 tablespoon (14 g) of butter in a large skillet over medium heat. Add the smashed garlic and chopped poblano peppers. Cook for about 10 minutes until the peppers soften.
- Add the remaining 2 tablespoons (28 g) of butter to the skillet. Once melted, sprinkle the flour over the vegetables. Stir continuously for 1 minute to form a paste.
- Gradually whisk in the chicken broth to dissolve any flour clumps. Use an immersion blender to puree the mixture in the pan until smooth.
- Bring the pureed mixture to a gentle simmer. Stir in the whole milk. Cook at a low simmer, stirring often, until the sauce thickens enough to leave a trail when you scrape the bottom of the pan. Stir in 1/2 cup (8 g) of cilantro and the kosher salt, then remove from heat.
- Spread a thin layer of the poblano sauce across the bottom of the prepared baking dish. Place a portion of shredded chicken into each warmed tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining sauce evenly over the rolled tortillas. Scatter the shredded pepper jack cheese across the top.
- Bake uncovered for 15 to 20 minutes. The cheese should be melted and the enchiladas must reach a safe internal temperature of 165°F (74°C).
- Squeeze the lime juice over the warm enchiladas and sprinkle with the remaining 1 tablespoon of cilantro before serving.
Notes
Do not let the sauce boil after adding the milk, as it may curdle. Keep it at a gentle simmer.
If you are sensitive to heat, remove the inner white ribs from the poblano peppers along with the seeds.
Food safety reminder: All poultry, even when reheated, must reach a safe internal temperature of 165°F (74°C).