Stacked Chicken Enchiladas Recipe with Cheesy Poblano Sauce
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!
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)
1/12 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
1 1/2 cups corn fresh off the cob (3 ears) or frozen
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