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
Scale
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