Here is another great way to use rotisserie chicken to make enchiladas. The poblano cream sauce is versatile and baking the enchiladas makes this easy. The use of fresh spinach leaves gives the sauce a vibrant green color. Be sure to subscribe, like, and share!
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INGREDIENTS
1 lb cooked chicken (seasoned)
12 to 14 oz shredded cheese
16 corn tortillas
9×13 baking dish
*garnish with sour cream and cilantro
*SAUCE*
1 tbsp cooking oil
1/4 of a small onion diced
4 Tbsp unsalted butter
5 to 6 Tbsp all-purpose flour
14.5 fl oz can of chicken broth
2 roasted poblano peppers
1 cup baby spinach leaves
1 cup heavy cream
1/3 cup water
salt and season to taste
EASY Enchiladas Dinner
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