Creamy Poblano Chicken Enchiladas www.tiktok.com 20 mins Pick the duration units Minutes Hours Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Melt 1 tablespoon of butter in a skillet. 2. Add smashed garlic to the skillet. 3. Add chopped poblano peppers to the skillet and cook on medium-low heat for about 10 minutes. 4. Add chopped chipotle peppers in adobo sauce. 5. After 10 minutes, add the rest of the butter and let it melt. 6. Add flour and stir until a paste forms, coating all the veggies. 7. Add chicken broth and stir until no lumps remain. 8. Put mixture in a bowl and blend with an immersion blender until smooth. 9. Return blended mixture to pan and add milk, simmering on low heat until thickened. 10. Stir in onion powder, chicken bouillon, salt, and cilantro. 11. Remove from heat and let sit while preparing the chicken mixture. 12. Combine chicken, colby jack cheese, and drained diced green chiles in a bowl. 13. Layer a little sauce in a 9x13 pan. Dip corn tortillas in sauce, one side only. Fill tortillas with chicken mixture and place seam-down in the pan. 14. Cover with remaining sauce and top with pepper jack cheese. Bake at 375 for 20 minutes, or until cheese is melted and sauce is bubbling. 1. Melt 1 tablespoon of butter in a skillet. 2. Add smashed garlic to the skillet. 3. Add chopped poblano peppers to the skillet and cook on medium-low heat for about 10 minutes. 4. Add chopped chipotle peppers in adobo sauce. 5. After 10 minutes, add the rest of the butter and let it melt. 6. Add flour and stir until a paste forms, coating all the veggies. 7. Add chicken broth and stir until no lumps remain. 8. Put mixture in a bowl and blend with an immersion blender until smooth. 9. Return blended mixture to pan and add milk, simmering on low heat until thickened. 10. Stir in onion powder, chicken bouillon, salt, and cilantro. 11. Remove from heat and let sit while preparing the chicken mixture. 12. Combine chicken, colby jack cheese, and drained diced green chiles in a bowl. 13. Layer a little sauce in a 9x13 pan. Dip corn tortillas in sauce, one side only. Fill tortillas with chicken mixture and place seam-down in the pan. 14. Cover with remaining sauce and top with pepper jack cheese. Bake at 375 for 20 minutes, or until cheese is melted and sauce is bubbling. Add Direction Ingredients 3 tablespoons salted butter 1 bulb garlic 2 poblano peppers 2 chipotle peppers in adobo sauce 1/4 cup all-purpose flour 1.25 cup chicken broth 1.25 cup whole milk 2 tsp onion powder 2 tbs chicken boullion 1 cup cilantro 1 teaspoon salt 4 cups shredded rotisserie chicken 7 oz drained diced green chiles 1 cup shredded colby jack cheese 15 corn tortillas 2 cups shredded pepper jack cheese - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment skillet wooden spoon immersion blender knife 9x13 pan Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
