Creamy Poblano Chicken Enchiladas

Picture of Creamy Poblano Chicken Enchiladas



  1. Melt 2 TBSP of margarine in a large pan. Add the garlic and the peppers and cook
    them in the margarine until they’ve softened.
  2. Add 4 TBSP of margarine and let margarine melt. Once melted, add ½ cup of flour
    into the pan with the veggies. This will turn the veggies into a thick paste.
  3. Add the milk, heavy cream, and sour cream and stir until there are no clumps of
    flour. Bring the mixture to a simmer. Keep the sauce at a low simmer (don’t let it
    boil) and still until it’s thickened. You know it’s ready when you can run the spatula
    or spoon across the bottom of the pan and catch a glimpse of the pan before the
    sauce runs back over it.
  4. Add the cilantro and salt, stir and turn off the burner.
  5. Preheat the oven to 375 degrees Fahrenheit. While the oven is preheating, assemble
    the enchiladas. Dip the corn tortillas in the sauce mixture. Place the dipped corn
    tortillas onto a cookie sheet. Sprinkle the cheese inside and then add the shredded
    chicken. Roll the tortillas up and place into a casserole dish. Continue with the rest
    of the tortillas until the casserole dish is full. Sprinkle cheese on top.