Poblano Chicken and Corn Enchiladas

Poblano Chicken and Corn Enchiladas

SERVINGS

6 (2 enchiladas per serving) 

PREP TIME

15 Min

COOK TIME

40 Min

These classic chicken and corn enchiladas have it all: shredded chicken, tender corn, and gooey melted cheese, rolled in corn tortillas and baked in a creamy roasted poblano chili sauce. Many recipes call for storebought enchilada sauce, but our homemade sauce takes just a few extra minutes to prepare and adds that craveable roasted chili flavor you’d find in a restaurant.
FEATURED PRODUCTS
Green Giant® Whole Kernel Sweet Corn

Green Giant® Whole Kernel Sweet Corn
WHERE TO BUY
Poblano Chicken and Corn Enchiladas

FULL RECIPE

Serving Size: 6 (2 enchiladas per serving) 

Prep Time: 15 minutes

Cook Time: 40 minutes

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn

Lists of ingredients:

  • For Poblano Sauce 
    3 medium poblano peppers
    1 cup chopped yellow onion
    2 cloves garlic
    2 Tablespoons olive oil
    1 cup chicken broth 
    ¼ cup lime juice
    2 teaspoons cumin
    1 teaspoon dried oregano 
    1 teaspoon salt 
    1 cup heavy cream 

    For Enchiladas
    12 (6-inch) corn tortillas
    ½ pound cooked/shredded chicken breast or thighs
    1 can (29 ounce) Green Giant® Family Size Whole Kernel Corn, drained 
    2 cups shredded Monterey Jack cheese, divided

STEPS

1 Preheat oven to 425ºF. Arrange poblano peppers, onion and garlic on a baking sheet and drizzle with oil. Roast 15 minutes or until vegetables are lightly charred. Remove from oven and cool 5 minutes. Reduce oven temperature to 350ºF.
2 Remove skin, stems and seeds from peppers and chop. Add peppers, onion, and garlic to a blender with chicken broth, lime juice, cumin, oregano, and salt. Blend until smooth. Add heavy cream and blend until just combined.
3 Divide chicken, corn and 1 cup of cheese between tortillas and roll tightly. Place seam side down in a 9x13 baking dish. Top with poblano sauce and sprinkle with the remaining 1 cup of cheese. Note: to make tortillas more pliable for rolling, wrap in a damp paper towel and microwave for 15-20 seconds to warm them.
4 Bake uncovered for 20-25 minutes, until cheese is golden brown. Cool 5 minutes before serving.

TIPS & TRICKS

Poblanos are mildly spicy green chilies. Lightly charring them brings out their earthy flavor. To make peeling easier, put them in a plastic bag while they’re still hot after you roast them and let them sit at room temperature for 15 minutes, then use a paring knife to peel and scrape off the skin and seeds. If you can’t find poblanos look for Anaheim chilies, and if you prefer no spicy heat at all, substitute green bell peppers.

This is a great recipe for using leftover cooked chicken. Or you can buy a rotisserie chicken just for this recipe. Pull off half a pound of the meat without the skin and shred it with your fingers or two forks while it’s still warm.

Serving Size: 6 (2 enchiladas per serving) 

Prep Time: 15 minutes

Cook Time: 40 minutes

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn

  • For Poblano Sauce 
    3 medium poblano peppers
    1 cup chopped yellow onion
    2 cloves garlic
    2 Tablespoons olive oil
    1 cup chicken broth 
    ¼ cup lime juice
    2 teaspoons cumin
    1 teaspoon dried oregano 
    1 teaspoon salt 
    1 cup heavy cream 

    For Enchiladas
    12 (6-inch) corn tortillas
    ½ pound cooked/shredded chicken breast or thighs
    1 can (29 ounce) Green Giant® Family Size Whole Kernel Corn, drained 
    2 cups shredded Monterey Jack cheese, divided

1 Preheat oven to 425ºF. Arrange poblano peppers, onion and garlic on a baking sheet and drizzle with oil. Roast 15 minutes or until vegetables are lightly charred. Remove from oven and cool 5 minutes. Reduce oven temperature to 350ºF.
2 Remove skin, stems and seeds from peppers and chop. Add peppers, onion, and garlic to a blender with chicken broth, lime juice, cumin, oregano, and salt. Blend until smooth. Add heavy cream and blend until just combined.
3 Divide chicken, corn and 1 cup of cheese between tortillas and roll tightly. Place seam side down in a 9x13 baking dish. Top with poblano sauce and sprinkle with the remaining 1 cup of cheese. Note: to make tortillas more pliable for rolling, wrap in a damp paper towel and microwave for 15-20 seconds to warm them.
4 Bake uncovered for 20-25 minutes, until cheese is golden brown. Cool 5 minutes before serving.

Tips & Tricks

Poblanos are mildly spicy green chilies. Lightly charring them brings out their earthy flavor. To make peeling easier, put them in a plastic bag while they’re still hot after you roast them and let them sit at room temperature for 15 minutes, then use a paring knife to peel and scrape off the skin and seeds. If you can’t find poblanos look for Anaheim chilies, and if you prefer no spicy heat at all, substitute green bell peppers.

This is a great recipe for using leftover cooked chicken. Or you can buy a rotisserie chicken just for this recipe. Pull off half a pound of the meat without the skin and shred it with your fingers or two forks while it’s still warm.

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