Creamy White Chicken Poblano Enchiladas: A Deliciously Easy Recipe
A comforting dish that combines savory chicken and creamy poblano sauce wrapped in tortillas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cream cheese
- 1 cup shredded cheese
- 2 poblano peppers, roasted and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 package corn tortillas
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, cream cheese, chopped poblano peppers, onion, garlic, cumin, chili powder, salt, and pepper.
- Fill each tortilla with the mixture and roll it up tightly.
- Place the rolled tortillas in a baking dish.
- Pour chicken broth over the enchiladas and sprinkle with shredded cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
Notes
- For extra flavor, add a splash of lime juice to the chicken mixture.
- Top with fresh cilantro before serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Creamy White Chicken Poblano Enchiladas, Enchilada Recipe, Easy Dinner