Creamy White Chicken Poblano Enchiladas

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 cups shredded chicken

2 cups shredded Monterey Jack cheese

2 poblano peppers, chopped (I char mine, then chop)

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon chipotle chile powder

salt and pepper

20 flour tortillas (taco size)

3 cups salsa verde

8 ounce cream cheese, at room temperature

1/3 cup whole milk

1 cup shredded white cheddar or pepper jack cheese

fresh chopped cilantro

limes/lime juice

avocado

Directions

1. Preheat the oven to 400°F.2. In a bowl, mix the chicken, peppers, 1 cup Monterey Jack, chili powder, paprika, cumin, chipotle, and season with salt and pepper.3. Spread 1/2 cup salsa verde in a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.4. Soften the cream cheese, stir with the remaining salsa verde and milk, then pour over the enchiladas. Top with the remaining cheeses.5. Bake 15–20 minutes, until melted and bubbly. Finish with cilantro, lime, and flaky sea salt.

Nutrition

• Calories: 622 kcal