This Stacked Chicken Enchiladas Recipe with Cheesy Poblano Sauce is creamy, savory and slightly sweet! It’s packed with tons of flavor from the grilled poblano peppers, cilantro, spinach, garlic, onions, low-fat milk, chicken stock, and a little Monterrey Jack cheese. Layered with toasted corn tortillas, shredded chicken and grilled corn removed from the cob. A delicious and fun take on classic enchiladas!
Stacked Chicken Enchiladas Recipe with Cheesy Poblano Sauce is creamy, savory and slightly sweet. Packed with tons of flavor from the grilled poblano peppers, cilantro, spinach, garlic, onions, low-fat milk, chicken stock, and a little Monterrey Jack cheese.
- 2 tablespoons butter
- 2 tablespoons olive oil or vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1/4 teaspoon pepper
- 3/4 teaspoon salt
- 1/3 cup all-purpose flour (for gluten-free, use all-purpose gluten free flour!)
- 2 cups chicken stock (warm)
- 1 1/2 cups 2% milk (warm)
- 1 cup packed spinach
- 2 poblano peppers
- ½ cup cilantro leaves (more for garnish)
- 2 cups shredded chicken (I used a roaster chicken)
- 18 corn tortillas
- 8 ounces shredded Monterey Jack cheese
- cooking spray
- 1 1/2 cups corn fresh off the cob (3 ears) or frozen
Prepare corn in advance by either grilling in the husk (follow these grilling directions) or shucking and cooking at a full boil for 5 minutes. (If you'd like you can also substitute frozen corn).
Char whole poblanos directly over a gas flame, on a grill or in broiler until blackened all over. Place in a bowl and cover with plastic wrap, and let stand 10 minutes. Peel off blackened skin, remove stem and seeds and set aside.
Melt butter in a large saucepan over medium-high heat. Add onion, garlic and bay leaf and cook for 5 minutes until the onion is tender. Add flour, salt, & pepper and stir the mixture for 1-2 minutes.
Slowly whisk in the warm milk and chicken broth. Whisk and simmer until smooth and thick, 5 minutes
Add half of the sauce mixture to a food processor or blender (covered loosely *see note) with the previously roasted poblano peppers, spinach, and cilantro. Pulse until smooth.
- Transfer the mixture back to the saucepan and combine with remaining creamy sauce base.
Remove from the heat and add 4 ounces (1 cup) of shredded Monterey Jack cheese to the pan and stir. Season with ¼ teaspoon salt.
- Preheat oven to 375F.
Heat a medium-sized skillet over high heat. Give each side of the tortilla a quick spray with cooking spray and cook for 20- 30 seconds per side, turning with tongs. Transfer tortilla to a paper towel-lined plate. Repeat with remaining tortillas.
Add the shredded chicken, 1/2 the poblano sauce, and 1 cup of corn to a large mixing bowl and fold the ingredients together.
To assemble enchiladas, divide 6 tortillas onto two parchment lined baking sheets. Top each tortilla with ¼ cup of the shredded chicken mixture and spread evenly, add another tortilla and another ¼ cup chicken mixture, and then one more tortilla. Sprinkle each enchilada stack with 2 tablespoons shredded cheese.
- Bake uncovered for 10 minutes at 375F.
- Remove from the oven and plate, adding several tablespoons of sauce on top of each stack, then garnish with corn and cilantro.
Use extreme caution when blending the poblano sauce in your food processor or blender... the steam from the hot liquid can build up and force off the lid while blending! To prevent this, remove the small center part of the lid so steam can escape, then place a folded kitchen towel over the opening. Firmly hold the towel in place while blending to keep everything safe & tidy!
For a gluten-free version of this recipe, simply substitute all-purpose gluten free flour.
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