Ingredients
Scale
- 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)
- 8 ounces shredded pepper jack cheese
- Juice of 1/2 lime
- 1 tablespoon chopped cilantro (for garnish)
Instructions
- In a skillet, melt 1 tablespoon of butter over medium heat. Cook garlic and chopped poblano peppers until softened (about 10 minutes).
- Stir in 2 tablespoons of butter, then sprinkle in flour, mixing until it forms a paste.
- Gradually add chicken broth while stirring until smooth. Use an immersion blender to puree the sauce until silky, then stir in milk and simmer until thickened. Mix in chopped cilantro and salt.
- Preheat oven to 375°F. Spread some sauce in a baking dish. Fill each warmed tortilla with shredded chicken, roll tightly, and place seam-side down in the dish.
- Cover rolled enchiladas with remaining sauce and sprinkle with cheese. Bake uncovered for 15-20 minutes until cheese is melted and bubbly.
- Serve with lime juice squeezed on top and garnish with fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (170g)
- Calories: 360
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg