Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce

Jun 03, 2023June 3, 20230 1
Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce
in Main

Prep

40 min

Cook

20 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 tablespoon olive oil
1 yellow onion , diced
4 garlic cloves , minced
1 teaspoon ground cumin
1 tablespoon oregano
6 ounces beer
4 ears grilled corn
3 poblano peppers
3 cups grated monterey jack pepper cheese
1 cup grated monterey jack cheese
4 cups chicken broth , warmed
2 tablespoons butter
2 tablespoons flour
8 -10 corn tortillas

Nutrision Information

Servings Per Recipe
8
Calories
433
Sugar
4g
Fat
21g
Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce is a delicious twist on a classic Mexican recipe. Grilled chicken and corn are combined with a flavorful roasted poblano sauce and encased in soft corn tortillas. This dish is perfect for a family dinner or when entertaining guests and can be easily tailored to your spice preferences. The creamy poblano sauce adds richness to this dish and ties all the flavors together. While this recipe requires some prep work, the end result is worth it.

Instructions

1.Preheat oven to 350 degrees F.
2.Season chicken with salt and pepper and grill until cooked through. Once cooled, shred the chicken.
3.In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until it begins to soften. Add garlic, cumin, and oregano, and continue to sauté for another 2 minutes.
4.In a blender, puree beer, roasted poblanos, and 1 cup of the grated monterey jack cheese until smooth.
5.In a separate saucepan, melt butter over medium heat. Add flour and whisk constantly for 2 minutes. Add in chicken broth and whisk until it thickens.
6.Add 1 cup of the poblano sauce to the skillet with the onions and garlic. Stir in the shredded chicken and corn. Heat until warm.
7.Heat the tortillas individually over an open flame until they begin to char slightly, or heat in the microwave for 10 seconds.
8.In a baking dish, spread some of the remaining poblano sauce on the bottom. Fill each tortilla with a spoonful of the chicken and corn mixture, roll the tortilla up tightly, and place seam side down in the baking dish. Repeat until all the tortillas are filled.
9.Top the enchiladas with the remaining poblano sauce and grated monterey jack cheese. Bake for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

PROS

This dish is a crowd-pleaser and can be easily tailored to your individual spice preferences with the addition of hot sauce or jalapenos.
The combination of grilled corn, chicken, and creamy poblano sauce is flavorful and satisfying.

CONS

This recipe requires some prep work, such as grilling the chicken and corn and roasting the poblano peppers.
It also contains cheese and tortillas which can be high in calories and fat.
However, this dish can easily be made healthier by swapping out some of the cheese for vegetables, using low-fat cheese, or choosing whole-wheat tortillas.

HEALTH & BENEFITS

Chicken is a great source of protein and can help support muscle growth and maintenance. Corn is high in fiber, which can help keep you feeling full and aid in digestion. Poblano peppers are a good source of vitamin C and antioxidants, which can help support a healthy immune system and reduce inflammation.

Print

Leave a Reply

Your email address will not be published.