Zesty Poblano Chicken Enchiladas Recipe: Comfort in a Bite

Ingredients

• 4 cups shredded rotisserie chicken
• 8 oz (226 g) shredded pepper jack cheese
• 2 poblano peppers, seeds and stems removed, chopped
• 3 cloves garlic, peeled and smashed
• 1 ¼ cups whole milk
• 1 ¼ cups chicken broth
• ½ cup chopped cilantro
• 3 tbsps unsalted butter, divided
• ¼ cup all-purpose flour
• 12 corn tortillas, warmed
• 1 tbsp chopped cilantro, for garnish
• 1 tsp kosher salt
• Juice of ½ lime