Ingredients
Scale
- 3 tablespoons unsalted butter
- 3 cloves garlic
- 2 poblano peppers
- 1/4 cup all-purpose flour
- 1 1/4 cup chicken broth
- 1 1/4 cup whole milk
- 1/2 cup chopped cilantro
- 4 cups shredded rotisserie chicken
- 12 warmed corn tortillas
- 8 ounces shredded pepper jack cheese
Instructions
- In a large pan, melt one tablespoon of butter over medium heat. Add garlic and chopped poblano peppers; sauté until softened (about 10 minutes).
- Stir in the remaining butter until melted. Sprinkle flour over the mixture and cook for one minute.
- Gradually add chicken broth, stirring until smooth. Blend with an immersion blender if desired. Simmer, then add milk until thickened; mix in cilantro and salt before removing from heat.
- Preheat the oven to 375°F (190°C). Coat a baking dish with sauce, fill tortillas with shredded chicken, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas, sprinkle cheese on top, and bake uncovered for 15-20 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg