Preheat the oven to 375 degrees and place a 9x13 baking dish aside.
Cook and shred your chicken as needed.
3 Cups Cooked and Shredded Chicken
Dice the poblano pepper, onion, and jalapeno if you are using.
1 Small White Onion, 1 Poblano Pepper, 1 Jalapeno Pepper
In a saucepan over medium heat, add the avocado oil and vegetables and saute until they start to soften and slightly become golden.
1 Small White Onion, 1 Jalapeno Pepper, 2 Tablespoons Avocado Oil, 1 Poblano Pepper
Mix the butter and arrowroot starch together until they make a paste. Next, add the mixture to the vegetables and stir till its combined to allow the flour to cook a minute or two.
2 Tablespoons Butter, ¼ Cup Arrowroot Starch
Slowly add in the chicken stock and milk to the vegetables and cook until the sauce starts to thicken, about 5 minutes.
1 ½ Cups Milk of Choice, 1 ½ Cups Chicken Stock
Turn off the heat and add the spices, lime juice and sour cream and stir until it's combined and the sauce is thick, set it aside.
1 Cup Sour Cream, 1 Teaspoon Salt, 1 Teaspoon Garlic Powder, 2-3 Tablespoons Mexican Spice Blend, 2 Tablespoons Lime Juice
In a bowl, combine the shredded chicken and some of the sauce.
Warm your tortillas as needed to allow them to roll easier. I use the Siete brand, which comes frozen so I will warm them up and keep them warm in a tortilla warmer. If you don't have a tortilla warmer, you can just place a towel over the warm tortillas on a plate to do the same thing.
In your 9x13 inch pan, put a small amount of sauce and spread it around.
Carefully dip the tortillas into the remaining sauce one at a time.
1 Package Tortillas of Choice
Once you dip the tortillas, layer the chicken and cheese into each tortilla. Do not over-stuff the enchiladas, it will make them harder to roll
3 Cups Cheddar Cheese
Place the filled tortillas into the pan and repeat with; however, many tortillas will fit into your pan.
Top with the remaining sauce making sure to cover the tortillas completely. Add additional cheese if desired.
3 Cups Cheddar Cheese
Bake in the preheated oven about 20-30 minutes or until the sauce is bubbly and the cheese is melted.
Top with additional sour cream or cilantro and enjoy!