Creamy Chicken Enchiladas (AKA White Chicken Enchiladas) with Creamy Poblano Sauce! Vegetarian adaptable- sub roasted cauliflower for the chicken! See notes.
Poblano Sauce Ingredients:
If subbing cauliflower, chop one head cauliflower into small pieces, toss with olive oil and season with salt and pepper and roast in a 425 F oven until tender, and slightly crispy. Season like you would the chicken ( with the cumin and coriander).
If making ahead, either bake and reheat, or assemble ahead, leaving the sauce off the top until baking time.
Cotija cheese, a Mexican style cheese is much saltier than queso fresco, so make sure to use queso fresco, not cotija….the packages look similar, but there is a big difference.
Keywords: Creamy chicken enchiladas, white chicken enchiladas, chicken enchiladas with green chilies, cauliflower enchiladas