Description
Mexican cuisine shines through this creamy poblano chicken enchiladas recipe, showcasing rich flavors and comforting textures. Delicious ingredients blend seamlessly, creating a memorable meal you’ll savor with family and friends.
Ingredients
Scale
- 4 cups shredded rotisserie chicken
- 8 oz (226 g) shredded pepper jack cheese
- 2 poblano peppers, seeds and stems removed, chopped
- 3 cloves garlic, peeled and smashed
- 1 ¼ cups whole milk
- 1 ¼ cups chicken broth
- ½ cup chopped cilantro
- 3 tbsps unsalted butter, divided
- ¼ cup all-purpose flour
- 12 corn tortillas, warmed
- 1 tbsp chopped cilantro, for garnish
- 1 tsp kosher salt
- Juice of ½ lime
Instructions
- Sauce Creation: Melt butter in a skillet over medium heat, sautéing garlic and poblano peppers until softened and fragrant, releasing their deep, earthy aroma.
- Roux Development: Add remaining butter and flour, whisking meticulously to form a smooth base, carefully preventing any scorching while creating a rich foundation for the sauce.
- Liquid Integration: Pour chicken broth gradually, using an immersion blender to eliminate potential lumps, transforming the mixture into a silky, uniform sauce with elegant consistency.
- Sauce Refinement: Simmer the sauce, incorporating whole milk and stirring until it thickens luxuriously, then fold in fresh cilantro and salt before removing from heat, creating a velvety poblano cream.
- Oven Preparation: Preheat the oven to 375°F and line a 9×13-inch baking dish with a thin layer of poblano sauce to prevent sticking and enhance flavor absorption.
- Enchilada Assembly: Fill tortillas with shredded rotisserie chicken, rolling them into compact cylinders and positioning seam-side down in the prepared baking dish, ensuring tight, uniform placement.
- Sauce and Cheese Finale: Pour remaining poblano sauce over enchiladas, completely coating them, then generously sprinkle pepper jack cheese to create a molten, golden topping.
- Baking and Serving: Bake for 15-20 minutes until cheese melts and sauce bubbles vibrantly, then garnish with fresh lime juice and additional cilantro to brighten the rich, creamy ensemble.
Notes
- Sauce Consistency Check: Whisk continuously to prevent lumps and achieve a smooth, velvety texture that coats the back of a spoon.
- Pepper Preparation Tip: Roast poblano peppers beforehand for enhanced smoky depth and more intense flavor profile.
- Cheese Selection Wisdom: Choose freshly grated pepper jack for superior melting and richer taste compared to pre-shredded varieties.
- Leftover Storage Hack: Refrigerate enchiladas in an airtight container for up to 3 days, reheating gently to maintain sauce’s creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 370
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg