Creamy Poblano Chicken Enchiladas
Amazing homemade enchilada recipe made with slow cooker shredded chicken, poblano peppers, jack cheese and tortillas smothered in a creamy white enchilada sauce.
Ingredients
- 1 ½ lbs Chicken Thighs boneless, skinless
- ½ cup Chicken Broth
- 1 cup Poblano Peppers chopped
- ¾ cup Yellow Onion chopped
- 1 Garlic Clove minced
- ½ tablespoon Soy Sauce
- 1 tablespoon Cilantro chopped
- ½ tablespoon Lime Juice
- 2 teaspoon Chili Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 cup Heavy Cream
- 2 tablespoon All-Purpose Flour
- 8 Flour Tortillas soft taco size
- 2 ½ cups Jack Cheese shredded
Instructions
- Add chicken thighs, broth, soy sauce, onions, garlic, poblano peppers, chili powder, salt, pepper, lime juice and cilantro to your slow cooker. Cook on high for 4 hours.
- Preheat oven to 375 degrees.
- When done, separate chicken/peppers from the broth in your slow cooker.
- Pour ¼ cup of the broth into a small bowl and whisk in flour until no longer clumpy. Pour into your saucepan along with remaining broth (about 1 cup).
- Bring to a low simmer and slowly pour in heavy cream. Let simmer and lightly thicken for a couple minutes. Remove from heat.
- Lightly oil 9x13 baking dish. Evenly distribute chicken/pepper mixture between eight tortillas. Sprinkle half of the cheese between the eight tortillas. Roll up enchiladas and transfer to baking dish.
- Evenly pour enchilada sauce over the enchiladas and sprinkle top with remaining cheese.
- Bake enchiladas in the oven for about 20 minutes until bubbly and golden on top. Remove from oven. Let cool and serve. Enjoy!
Nutrition
Calories: 445kcal | Carbohydrates: 20g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 734mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 951IU | Vitamin C: 17mg | Calcium: 343mg | Iron: 2mg
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