Creamy Poblano Cheesy Chicken Enchiladas
This recipe for cheesy Chicken Enchiladas with creamy Poblano sauce is an amazing Mexican inspired recipe for the whole family! It's one of our favorites with the creamy sauce and shredded chicken! Save this recipe so you can make it again and again!
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Servings: 6
Equipment
- Pressure Cooker or Slow Cooker
- Immersion blender
Ingredients
Ingredients for the Creamy Poblano Cheesy Chicken Enchiladas
- 1-1 1/4 Ib. shredded chicken
- 2 1/2 Poblano peppers, chopped with seeds and stems removed
- 2 Tbsp. extra virgin olive oil or avocado oil
- 1 medium yellow onion, diced
- 4 Tbsp. butter
- 4 cloves garlic, peeled and diced or grated
- 1/3 cup all purpose flour
- 1 1/2 cups whole milk
- 2 cups chicken broth
- 3 Tbsp. fresh squeezed lime juice
- 3/4 cup cilantro, chopped
- 2-3 tsp. sea salt
- 1 1/2 cups Chihuahua® Brand Authentic Mexican Style Melting Quesadilla, divided This is the exact kind I use. This is not sponsored.
- 8-12 Flour or corn tortillas
- Additional cilantro and lime for garnish
- Additional salt and pepper to taste.
Seasoning for the chicken
- 3/4 tsp. coriander
- 1 tsp onion powder
- 1 tsp. garlic salt
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 1 Tbsp. fresh squeezed lime juice + 1/2 a lime to add to the pot
- 1 cup chicken broth
Instructions
Instructions for the shredded chicken
- Add the chicken, broth and seasoning to the pressure cooker. Set to the poultry setting and then raise the time to 22 minutes. Make sure the pressure cooker is in sealing mode.
- If using a crock pot, add the broth and the chicken to the slow cooker and then add all the spices on top. Set to low for 8 hours.
- Once done, remove the chicken and shred. Discard the liquid.
Instructions for the enchiladas
- Preheat the oven to 375 degrees.
- In a pan over medium heat, add the olive oil and heat. Then add in the onion, garlic and poblano peppers. Cook for 5 minutes until they begin to soften.
- Next add the butter and cook for another 5 minutes, stirring on a regular basis.
- Then stir in the flour and make sure the pepper mix is coated so the flour begins to create a thick base.
- Add in the chicken broth and mix and/or whisk to ensure there are no lumps. Let simmer 5 minutes.
- Add in the milk and bring the mixture to a simmer again. Don't let it boil and continuously stir.
- Turn off the heat and use the immersion blender to create a creamier sauce. You don't have to blend all the vegetables, but you do want to blend them about halfway down.
- Turn the heat back on low and add the lime juice. Bring to a simmer again and add in the salt. Additional salt and pepper as desired. The sauce should nicely coat the back of a spoon now. When it does, turn off the heat again and add in the cilantro.
- Place enchilada shells in a baking pan and add a few spoonfuls of chicken into each. Sprinkle half the cheese into the shells.
- Once rolled, coat the enchiladas with the creamy poblano sauce. Add the rest of the cheese over the top and bake for 15-20 minutes.
- Serve immediately with additional cilantro.