Description
Delicious enchiladas filled with shredded chicken and topped with a creamy poblano sauce.
Ingredients
Scale
- 3 tablespoons butter (divided)
- 3 cloves garlic (minced)
- 2 poblano peppers (diced)
- ¼ cup flour
- 1¼ cup chicken broth
- 1¼ cup whole milk
- ⅓ cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 4 cups shredded chicken
- 12 flour tortillas
- 8 ounces shredded mozzarella
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking pan and set it aside.
- In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the diced poblano peppers and cook for about 8 minutes until softened.
- Stir in the minced garlic and cook until fragrant, approximately 1 minute.
- Add the remaining 2 tablespoons of butter. Once it melts, sprinkle flour over the mixture and whisk until a paste forms. Cook for an additional minute.
- Gradually stir in the chicken broth, about ¼ cup at a time, until the mixture is thick but smooth. Reduce the heat to low.
- Using an immersion blender, blend the sauce until smooth, with minimal pepper chunks remaining. Return the heat to medium.
- Slowly add the whole milk, about ⅓ cup at a time, stirring until thickened and brought to a simmer. Remove from heat and stir in cilantro, salt, and lime juice.
- Spoon about ½ cup of the sauce into the greased pan to cover the bottom evenly.
- To warm the flour tortillas, wrap them in a damp paper towel and microwave for 30 seconds. Flip and microwave for another 30 seconds.
- Fill each tortilla with about 3 tablespoons of shredded chicken and roll them up, leaving the ends open. Place each seam-side down in the prepared pan.
- Repeat with the remaining tortillas. Pour the rest of the sauce over the top and sprinkle with shredded mozzarella.
- Bake in the preheated oven for approximately 25 minutes, or until the cheese turns golden brown. Let cool for 10 minutes before serving.
Notes
To make it vegetarian, substitute chicken with black beans. These enchiladas can be prepared a day in advance and frozen up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg