I’ve never really used poblanos before and I have no idea why because they are amazing. Tons of flavor and only very slight heat. Roasting them makes them a little sweeter too. Perfect way to introduce kids to a little heat!
I actually originally tried to make these dairy free but I was not successful making a bechemel with almond milk. So then instead I decided to use milk AND pepper jack because I thought they could use a little more heat to them. Such a huge difference! They are so creamy! These are still only slightly spicy with the pepper jack, but if you want them even milder, use a cheddar jack or monterey jack instead. You can also make these gluten free by using corn tortillas and rice flour instead of regular flour for the bechemel.
This made 10 enchiladas which is a perfect 4 serving size size in my house – 2 for me, 3 for my fiancé and then lunch for both of us the next day!
- 1 small rotisserie chicken, skin removed and shredded
- 2 poblanos
- 1½ tbsp butter
- ¼ cup yellow onion, diced
- 2 cloves garlic, minced
- 1½ tbsp flour
- 2 cups 2% milk
- ½ cup shredded pepper jack
- 10 - 8 inch flour tortillas
- 4 lime wedges
- chopped cilantro, for garnish
- Place an oven rack to the second highest shelf and set the oven to broil on high.
- Place the poblanos on a broiler pan and place under broiler, approximately 4-5 minutes per side. The skin will blacken and blister.
- Remove from oven and place the peppers in aluminum foil.
- Preheat the oven to 350°F.
- In a medium sauce pan on medium heat, add butter. When hot, add onions and cook for 3-5 minutes until softened. Add garlic and cook for an additional minute. Add flour and cook until the flour has cooked, bout 1-2 minutes. Add milk, bring to a slight boil and then reduce to a simmer.
- Remove the skin from the poblanos, cut off the tops of each pepper and remove the seeds. Slice the poblanos and place into the sauce pan. Add salt to taste. Once the sauce has thickened and coats the back of a spoon, remove from heat and mix in the pepper jack cheese.
- Pour half the sauce into the bottom of a 9 x 13 baking dish. Fill each tortilla with about ¼ cup of chicken, roll and place in the baking dish seam side down. Repeat with the rest of the tortillas. Top the enchiladas with the rest of the sauce.
- Bake for 30 minutes. Serve enchiladas with chopped cilantro and a lime wedge.