Are you looking for a delicious and easy-to-make dish that is perfect for any occasion? Look no further than these Creamy White Chicken Poblano Enchiladas! Packed with flavor and creamy goodness, these enchiladas are sure to become a favorite in your household.
Why You’ll Love This Recipe?
- Great Flavors: The combination of shredded chicken, poblano peppers, and creamy cheeses creates a flavor explosion in every bite.
- Quick Prep Time: With just a few simple steps, you can have these enchiladas ready to bake in no time.
- Perfect for Meal Prep: These enchiladas are great for making ahead and enjoying throughout the week.
Ingredient Notes:
- Shredded chicken: Adds protein and heartiness to the dish.
- Shredded Monterey Jack cheese: Melts beautifully and adds a creamy texture.
- Poblano peppers: Adds a mild heat and depth of flavor.
- Chili powder, smoked paprika, cumin, chipotle chile powder: A blend of spices that give the dish a warm and smoky flavor.
- Flour tortillas: Used to wrap the chicken mixture.
- Salsa verde: Adds a tangy and slightly spicy element.
- Cream cheese: Creates a creamy sauce for the enchiladas.
- Whole milk: Helps to thin out the cream cheese for the sauce.
- Shredded white cheddar or pepper jack cheese: Adds a cheesy topping.
Step-by-Step Instructions:
- Preheat the oven: Preheat the oven to °F.
- Mix the chicken mixture: In a bowl, combine the shredded chicken, poblano peppers, Monterey Jack cheese, spices, salt, and pepper.
- Assemble the enchiladas: Spread salsa verde in a baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
- Make the creamy sauce: Soften the cream cheese, mix with salsa verde and milk, then pour over the enchiladas. Top with the remaining cheeses.
- Bake: Bake for – minutes, until the cheese is melted and bubbly.
- Serve: Finish with fresh cilantro, a squeeze of lime juice, and avocado slices.
Helpful Tips:
- To save time, use rotisserie chicken instead of cooking and shredding your own.
- For a spicier kick, add diced jalapeños to the chicken mixture.
- To make this dish vegetarian, substitute the chicken with black beans.
Expert Tips for the Best Results:
- Char the poblano peppers over an open flame for a smoky flavor.
- Let the enchiladas rest for a few minutes after baking to allow the flavors to meld.
- Use high-quality cheese for the best creamy texture and flavor.
Serving Suggestions:
These Creamy White Chicken Poblano Enchiladas pair perfectly with a side of Mexican rice, refried beans, and a cold glass of horchata.
Storage and Reheating Tips:
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at °F for – minutes until heated through.
Frequently Asked Questions:
- Can I use corn tortillas instead of flour tortillas? Yes, corn tortillas can be used for a gluten-free option.
- Can I freeze these enchiladas? Yes, assemble the enchiladas, wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
- Can I use a different type of cheese? Feel free to experiment with different cheeses like pepper jack or queso fresco for unique flavors.
Conclusion:
These Creamy White Chicken Poblano Enchiladas are a delicious and satisfying dish that is perfect for any occasion. Whether you’re meal prepping for the week or hosting a dinner party, these enchiladas are sure to impress. Give this recipe a try and let us know how it turns out! Enjoy!
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Creamy White Chicken Poblano Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Creamy White Chicken Poblano Enchiladas are a delicious twist on traditional enchiladas. Filled with shredded chicken, poblano peppers, and a creamy salsa verde sauce, these enchiladas are sure to be a hit with the whole family.
Ingredients
Main Ingredients:
- 2 cups shredded chicken
- 2 cups shredded Monterey Jack cheese
- 2 poblano peppers, chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chile powder
- Salt and pepper
- 20 flour tortillas (taco size)
- 3 cups salsa verde
- 8 ounce cream cheese, at room temperature
- 1/3 cup whole milk
- 1 cup shredded white cheddar or pepper jack cheese
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Mix the filling: In a bowl, combine the chicken, peppers, 1 cup Monterey Jack cheese, spices, and seasonings.
- Assemble the enchiladas: Fill tortillas with the chicken mixture, roll up, and place in a baking dish.
- Prepare the sauce: Mix cream cheese, salsa verde, and milk, then pour over the enchiladas.
- Bake: Top with remaining cheeses and bake for 15-20 minutes until bubbly.
- Serve: Finish with cilantro, lime, and sea salt.
Notes
- You can customize the spice level by adjusting the amount of chipotle chile powder.
- Feel free to add additional toppings like avocado or sour cream before serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg