Creamy Poblano Chicken Enchiladas for Easy Weeknight Dinners

Creamy Poblano Chicken Enchiladas are a comforting and quick dinner option that will satisfy the whole family.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

4 tablespoons Unsalted Butter Can use olive oil for a dairy-free option.
3 cloves Garlic Fresh garlic is preferred.
2 medium Poblano Peppers Anaheim peppers can be used for a similar heat level.
1/4 cup All-Purpose Flour Cornstarch (reduce by half) can be used for gluten-free.
2 cups Chicken Broth Vegetable broth for a vegetarian version.
1 cup Whole Milk Full-fat unsweetened oat milk works for lactose intolerance.

For the Filling

1 cup Chopped Cilantro Optional: Parsley for a milder herb flavor.
1 teaspoon Kosher Salt Can use sea salt or table salt, adjusting the amount accordingly.
2 cups Shredded Rotisserie Chicken Any cooked chicken can be substituted.
8 pieces Corn Tortillas Can use flour tortillas if preferred or gluten-free.

For the Topping

1.5 cups Shredded Pepper Jack Cheese Cheddar or Monterey Jack cheese can also be used.
2 tablespoons Lime Juice Use fresh lime juice for the best flavor.
Chopped Cilantro for Garnish Adds freshness to the finished dish.

Equipment

large pan
baking dish
dry skillet

Method

Step‑by‑Step Instructions

In a large pan over medium heat, melt 4 tablespoons of unsalted butter. Add minced garlic and diced poblano peppers, sautéing for about 10 minutes until the peppers are soft and the garlic is fragrant.
Once the poblano mixture is softened, sprinkle in 1/4 cup of all-purpose flour and cook for 1-2 minutes until it forms a thick paste. Gradually stir in 2 cups of chicken broth, whisking until smooth. Simmer the sauce for about 5 minutes until it thickens.
Preheat your oven to 375°F. Spread a thin layer of the creamy poblano sauce at the bottom of a 9x13 inch baking dish. Warm 8 corn tortillas in a dry skillet until pliable.
Place a generous amount of shredded rotisserie chicken in each tortilla, then roll them up tightly and arrange seam-side down in the baking dish.
Pour the remaining poblano sauce over the top, ensuring they are well covered. Sprinkle with 1.5 cups of shredded pepper jack cheese. Bake in the preheated oven for 15-20 minutes.
Remove the enchiladas from the oven and let them cool for a few minutes. Squeeze fresh lime juice over the top and garnish with chopped cilantro.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

These enchiladas can be made ahead and refrigerated before baking for busy nights.

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