Creamy White Chicken Poblano Enchiladas
Smoky poblanos, shredded chicken, creamy salsa verde, and melty cheese—enchilada night done right!
Servings: 6
Calories: 622kcal
Ingredients
- 2 cups shredded chicken
- 2 cups shredded Monterey Jack cheese
- 2 poblano peppers, chopped (I char mine, then chop)
- 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
For Serving
Instructions
- 1. Preheat the oven to 400°F.2. In a bowl, mix the chicken, peppers, 1 cup Monterey Jack, chili powder, paprika, cumin, chipotle, and season with salt and pepper.3. Spread 1/2 cup salsa verde in a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.4. Soften the cream cheese, stir with the remaining salsa verde and milk, then pour over the enchiladas. Top with the remaining cheeses.5. Bake 15–20 minutes, until melted and bubbly. Finish with cilantro, lime, and flaky sea salt.
Nutrition
Calories: 622kcal
