Creamy White Chicken Poblano Enchiladas Recipe

Ingredients

• 2 cups shredded chicken
• 2 cups shredded Monterey Jack cheese
• 2 poblano peppers, chopped (charred and chopped)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chipotle chile powder
• Salt and pepper, to taste
• 20 flour tortillas (taco size)
• 3 cups salsa verde
• 8 ounces cream cheese, at room temperature
• 1/3 cup whole milk
• 1 cup shredded white cheddar or pepper jack cheese
• Fresh chopped cilantro
• Limes or lime juice
• Avocado slices

Instructions

1. 1

   Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the enchiladas.

2. 2

   Prepare the chicken mixture: In a large bowl, combine the shredded chicken, charred and chopped poblano peppers, 1 cup of shredded Monterey Jack cheese, chili powder, smoked paprika, cumin, chipotle chile powder, and season generously with salt and pepper. Mix well to evenly distribute the spices and peppers.

3. 3

   Assemble the enchiladas: Spread 1/2 cup of the salsa verde evenly on the bottom of a 9×13-inch baking dish. Take each flour tortilla and fill it with a portion of the chicken mixture, then roll it up tightly and place it seam-side down in the baking dish in rows.

4. 4

   Make the creamy sauce: Soften the cream cheese until smooth, then stir it together with the remaining salsa verde and the whole milk until you have a creamy, pourable sauce. Pour this sauce evenly over the rolled enchiladas.

5. 5

   Add cheese and bake: Sprinkle the top of the enchiladas with the remaining shredded Monterey Jack cheese and the shredded white cheddar or pepper jack cheese. Place the baking dish in the preheated oven and bake for 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden.

6. 6

   Garnish and serve: Once baked, remove from the oven and garnish with fresh chopped cilantro, freshly squeezed lime juice, and slices of avocado. Serve warm and enjoy!