Creamy Poblano Chicken Enchiladas

Creamy Poblano Chicken Enchiladas are a delightful and comforting dish that brings the vibrant flavors of Mexican cuisine to your table. These enchiladas are stuffed with tender chicken and smothered in a rich poblano-cilantro sauce, making them perfect for family dinners or festive gatherings. The creamy sauce, enhanced by fresh herbs and lime juice, adds a unique twist that will impress your guests. Plus, using store-bought rotisserie chicken allows for quick preparation without sacrificing flavor.

Why You’ll Love This Recipe

• Quick and Easy: With rotisserie chicken and minimal prep time, these enchiladas can be on the table in just 35 minutes.
• Flavor Explosion: The creamy poblano sauce combined with fresh cilantro and lime juice creates a balanced flavor profile that is both rich and refreshing.
• Versatile Dish: These enchiladas make an excellent main course for any occasion, from casual weeknight dinners to festive celebrations.
• Crowd-Pleaser: With 12 servings, this recipe is perfect for feeding a crowd or meal prepping for the week ahead.
• Customizable: Feel free to swap out ingredients or add your favorite toppings like avocado or sour cream for extra flair.

Tools and Preparation

Having the right tools makes preparing Creamy Poblano Chicken Enchiladas easier and more enjoyable. Here’s what you’ll need.

Essential Tools and Equipment

• skillet
• immersion blender
• 9×13 baking dish
• measuring cups and spoons
• spatula

Importance of Each Tool

• Skillet: Ideal for sautéing garlic and poblano peppers until they’re perfectly softened.
• Immersion Blender: This tool helps create a smooth sauce without transferring it to a blender, saving time and cleanup.
• Baking Dish: A 9×13 dish provides ample space for all 12 enchiladas while ensuring even cooking.

Ingredients

For the Creamy Sauce

• 3 tablespoons unsalted butter (divided)
• 3 cloves of garlic (peeled and smashed)
• 2 poblano peppers (seeds and stems removed and chopped)
• 1/4 cup all-purpose flour
• 1 1/4 cup chicken broth
• 1 1/4 cup whole milk
• 1/2 cup chopped cilantro
• 1 teaspoon kosher salt

For the Enchiladas

• 4 cups shredded rotisserie chicken
• 12 corn tortillas (warmed)
• 8 ounces shredded pepper jack cheese
• Juice of 1/2 lime

For Garnish

• 1 tablespoon chopped cilantro (for garnish)

this recipe

How to Make Creamy Poblano Chicken Enchiladas

Step 1: Prepare the Sauce

In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and chopped poblano peppers. Cook them in the butter until they’ve softened, about 10 minutes.

Step 2: Thicken the Sauce

Add two tablespoons of butter to the pan. Once melted, sprinkle flour over the top of the mixture. Stir continuously for about a minute until it forms a thick paste that coats the veggies.

Step 3: Blend the Mixture

Pour in chicken broth while stirring until there are no clumps. Use an immersion blender to puree this mixture until smooth. Bring it to a simmer before adding milk while stirring continuously. Maintain a low simmer until thickened; it should coat the back of a spoon.

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F. Lightly coat the bottom of a 9×13 baking dish with some sauce. Take a warmed tortilla, place some shredded chicken onto it, roll it up tightly, and place it seam-side down in the baking dish. Repeat with remaining tortillas.

Step 5: Bake

Once all enchiladas are arranged in the baking dish, pour remaining sauce over them evenly. Sprinkle shredded pepper jack cheese on top. Bake uncovered for about 15 to 20 minutes or until cheese is melted and bubbly.

Step 6: Serve

Before serving, squeeze fresh lime juice over the top of your enchiladas. Garnish with chopped cilantro for an added touch of freshness! Enjoy your delicious Creamy Poblano Chicken Enchiladas!

How to Serve Creamy Poblano Chicken Enchiladas

Serving Creamy Poblano Chicken Enchiladas can elevate your dining experience. These enchiladas are rich and flavorful, making them a fantastic centerpiece for any meal. Here are some serving suggestions to complement this delicious dish.

With Fresh Sides

• Mexican Rice – A classic side that pairs well with the creamy sauce and adds a hearty element to the meal.
• Black Beans – Seasoned black beans provide a protein boost and balance the richness of the enchiladas.

Topped with Garnishes

• Chopped Cilantro – Fresh cilantro adds brightness and enhances the flavor profile of the dish.
• Sour Cream – A dollop of sour cream brings creaminess and tang, perfect for cutting through the spice.

Accompanied by Salads

• Guacamole Salad – Creamy avocado mixed with fresh veggies offers a refreshing contrast.
• Corn Salad – Sweet corn salad brings a crunchy texture that complements the soft enchiladas.

How to Perfect Creamy Poblano Chicken Enchiladas

To achieve the best results with your Creamy Poblano Chicken Enchiladas, follow these tips for perfection.

• Use Fresh Ingredients – Opt for fresh poblano peppers and cilantro to enhance flavor.
• Warm Tortillas – Warming corn tortillas makes them pliable and easier to roll without tearing.
• Blend Smoothly – Ensure your sauce is completely smooth before adding it back to heat for a velvety texture.
• Adjust Spice Levels – Feel free to add more or fewer poblano peppers based on your spice preference.
• Let Them Rest – Allow the baked enchiladas to rest for a few minutes before serving; this helps set the filling.

Best Side Dishes for Creamy Poblano Chicken Enchiladas

Pairing side dishes with your Creamy Poblano Chicken Enchiladas can create a balanced meal. Here are some great options to consider.

1. Spanish Rice – Fluffy rice cooked with tomatoes and spices, providing a flavorful base.
2. Refried Beans – Rich, creamy beans that add depth and protein to your plate.
3. Grilled Vegetables – Seasonal vegetables grilled until tender offer a healthy crunch.
4. Avocado Slices – Fresh slices of avocado enhance flavors and add healthy fats.
5. Tortilla Chips – Crispy chips served with salsa or guacamole make for an excellent starter or side.
6. Cabbage Slaw – A zesty slaw adds crunch and freshness, balancing out the dish’s richness.

Common Mistakes to Avoid

When making creamy poblano chicken enchiladas, it’s easy to overlook some key steps. Here are common pitfalls and how to steer clear of them.

• Skipping the roasting of poblanos: Roasting enhances the flavor of the peppers. Always roast your poblanos for a smoky taste before chopping.
• Not warming tortillas: Cold tortillas can crack when rolling. Warm them in a skillet or microwave to keep them pliable.
• Overcooking the sauce: A thick sauce is essential, but overcooking can lead to an unpleasant texture. Keep an eye on it while simmering.
• Ignoring seasoning: Under-seasoned sauce can dull flavors. Make sure to taste and adjust the salt and lime juice before serving.
• Rushing the assembly: Take your time when filling and rolling tortillas. Proper assembly ensures they hold together during baking.

Refrigerator Storage

• Store leftovers in an airtight container.
• They will last up to 3 days in the refrigerator.

Freezing Creamy Poblano Chicken Enchiladas

• Wrap enchiladas tightly in plastic wrap or aluminum foil.
• They can be frozen for up to 3 months for best quality.

Reheating Creamy Poblano Chicken Enchiladas

• Oven: Preheat the oven to 350°F. Place enchiladas in a baking dish, cover with foil, and heat for about 20 minutes.
• Microwave: Place a single enchilada on a microwave-safe plate, cover it, and heat for 1-2 minutes until warm.
• Stovetop: Heat a skillet over medium heat. Add enchiladas and cover, cooking for about 5-7 minutes until heated through.

Frequently Asked Questions

What is creamy poblano chicken enchiladas?

Creamy poblano chicken enchiladas are rolled tortillas filled with shredded chicken, topped with a rich poblano-cilantro sauce that adds great flavor.

Can I use other types of cheese?

Yes, feel free to experiment with different cheeses such as cheddar or Monterey Jack if you prefer something other than pepper jack.

How do I make this recipe vegetarian?

To make creamy poblano chicken enchiladas vegetarian, simply substitute shredded chicken with roasted vegetables or beans for protein.

Is this recipe spicy?

The spiciness level depends on the poblanos used. They are generally mild; however, you can add jalapeños for extra heat if desired.

Can I prepare these enchiladas ahead of time?

Absolutely! You can assemble them in advance and store them in the fridge until you’re ready to bake them.

Final Thoughts

Creamy poblano chicken enchiladas are a delightful blend of textures and flavors that everyone will love. This versatile dish allows for plenty of customization—feel free to add your favorite veggies or adjust the spice level. Try this recipe today and enjoy a comforting meal that’s perfect for any occasion!

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Creamy Poblano Chicken Enchiladas

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• Author: Sofia
• Total Time: 35 minutes
• Yield: Serves 12 1x

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Description

Creamy Poblano Chicken Enchiladas are a scrumptious and comforting dish that showcases the vibrant flavors of Mexican cuisine. Bursting with tender rotisserie chicken and enveloped in a creamy poblano-cilantro sauce, this recipe is perfect for family dinners or festive gatherings. The smooth sauce, accented by fresh herbs and lime juice, creates a delightful balance of richness and freshness that will leave your guests raving. With minimal prep time thanks to using store-bought rotisserie chicken, you can have this hearty meal ready in just 35 minutes. Whether you’re hosting a crowd or meal prepping for the week ahead, these enchiladas are versatile enough to satisfy any occasion.

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Ingredients

Scale 1x2x3x

• 3 tablespoons unsalted butter
• 3 cloves garlic
• 2 poblano peppers
• 1/4 cup all-purpose flour
• 1 1/4 cup chicken broth
• 1 1/4 cup whole milk
• 4 cups shredded rotisserie chicken
• 12 corn tortillas
• 8 ounces shredded pepper jack cheese
• Juice of 1/2 lime

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Instructions

1. In a skillet, melt one tablespoon of butter over medium heat and sauté garlic and chopped poblano peppers until softened.
2. Add two tablespoons of butter, sprinkle flour, stir to create a thick paste.
3. Gradually add chicken broth while stirring; blend until smooth using an immersion blender. Simmer and then stir in milk until thickened.
4. Preheat oven to 375°F. Lightly coat a baking dish with sauce. Fill tortillas with shredded chicken, roll them up, and place in the dish.
5. Pour remaining sauce over enchiladas, sprinkle cheese on top, and bake uncovered for 15-20 minutes until bubbly.
6. Garnish with lime juice and cilantro before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 680mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 60mg

Keywords: Use fresh ingredients for maximum flavor. Warm tortillas before filling to prevent tearing. Feel free to customize fillings or toppings based on your preferences.