Creamy Poblano Chicken Enchiladas
Directions
- 1Melt 1 tablespoon of butter in a skillet.
- 2Add smashed garlic to the skillet.
- 3Add chopped poblano peppers to the skillet and cook on medium-low heat for about 10 minutes.
- 4Add chopped chipotle peppers in adobo sauce.
- 5After 10 minutes, add the rest of the butter and let it melt.
- 6Add flour and stir until a paste forms, coating all the veggies.
- 7Add chicken broth and stir until no lumps remain.
- 8Put mixture in a bowl and blend with an immersion blender until smooth.
- 9Return blended mixture to pan and add milk, simmering on low heat until thickened.
- 10Stir in onion powder, chicken bouillon, salt, and cilantro.
- 11Remove from heat and let sit while preparing the chicken mixture.
- 12Combine chicken, colby jack cheese, and drained diced green chiles in a bowl.
- 13Layer a little sauce in a 9x13 pan. Dip corn tortillas in sauce, one side only. Fill tortillas with chicken mixture and place seam-down in the pan.
- 14Cover with remaining sauce and top with pepper jack cheese. Bake at 375 for 20 minutes, or until cheese is melted and sauce is bubbling.
Ingredients
- 3 tablespoons salted butter
- 1 bulb garlic
- 2 poblano peppers
- 2 chipotle peppers in adobo sauce
- 0.25 cup all-purpose flour
- 1.25 cup chicken broth
- 1.25 cup whole milk
- 2 tsp onion powder
- 2 tbs chicken boullion
- 1 cup cilantro
- 1 teaspoon salt
- 4 cups shredded rotisserie chicken
- 7 oz drained diced green chiles
- 1 cup shredded colby jack cheese
- 15 corn tortillas
- 2 cups shredded pepper jack cheese
Equipment
skilletwooden spoonimmersion blenderknife9x13 pan