Creamy Poblano Chicken Enchiladas

14 March 2020 Bookmark • 0

These poblano hen enchiladas are all about the creamy poblano sauce. The mixture of the rich white sauce flavored with heat poblano peppers and sparkling cilantro is so scrumptious. a shop-bought rotisserie chicken makes those enchiladas so clean to make.

I notion the poblano chicken enchiladas sounded scrumptious – I imagined the rich white sauce and the warm taste from the peppers could be a wonderful aggregate – but i used to be worried. First, it become a brand new-to-me recipe which is constantly a volatile proposition when you’re interesting. second, of the six humans attending dinner, four had been teenage boys whose concept of Mexican food is Taco Bell. I figured, higher safe than sorry and, subsequently, the 2 varieties of enchiladas.

Creamy Poblano Chicken Enchiladas

The concern changed into for not anything, even though, because the Rick Bayless enchiladas had been successful and we have been nonetheless talking approximately them days later. The purple enchiladas were a hit, too (teenage boys are ingesting machines) however it changed into the creamy “green ones”, as they had been referred to as through my dinner partners, that virtually captured interest.

At the time, I observed the recipe as written except I substituted clean cilantro for spinach as it’s what I had on hand. I additionally observed the recipe made a number of sauce (too much, for my part) and it become missing a bit in acid, so considering then I’ve been gambling round with it (no offense to Mr. Bayless, of path).

INGREDIENTS:

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
4 cups shredded rotisserie chicken
12 corn tortillas, warmed (see note)
8 ounces shredded pepper jack cheese
Juice of 1/2 lime
1 tablespoon chopped cilantro, for garnish

INSTRUCTIONS:

In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook them in the butter until they’ve softened, about 10 minutes.
Add 2 tablespoons of butter and, once it’s melted, sprinkle the flour over the top of the peppers and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.
Add chicken broth and stir until there are no clumps of flour. Using an immersion blender (see note), puree the mixture until smooth. Bring the mixture to a simmer. Add the milk and stir. Keep the sauce at a low simmer (don’t let it boil) and stir until it’s thickened. You know it’s ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro and salt, stir, and turn off the burner.
Preheat the oven to 375°F. While the oven is preheating, assemble the enchiladas. Coat the bottom of a 9×13″ baking dish with a light layer of sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish. Repeat with the rest of the tortillas and chicken.
Pour the sauce over the top of the tortillas in the baking dish. Sprinkle the shredded cheese in an even layer on top.
Bake the enchiladas, uncovered, for 15 to 20 minutes or until the cheese has melted and the sauce is bubbling. Squeeze lime juice over the top of the enchiladas and garnish with cilantro before serving.