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Creamy Poblano Chicken Enchiladas
Ingredients
  • 3 tablespoons unsalted butter, divided
  • 3 cloves of garlic, peeled and smashed
  • 2 poblano peppers, seeds and stems removed and chopped
  • ¼ cup all-purpose flour
  • 1 ¼ cup chicken broth
  • 1 ¼ cup whole milk
  • ½ cup chopped cilantro
  • 1 teaspoon kosher salt
  • 4 cups shredded rotisserie chicken
  • 12 corn tortillas, warmed (see note)
  • 8 ounces shredded pepper jack cheese
  • Juice of ½ lime
  • 1 tablespoon chopped cilantro, for garnish
Steps
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