Charred Corn Chicken And Poblano Enchiladas Recipes

CHARRED CORN, CHICKEN AND POBLANO ENCHILADAS

Steps:

• Preheat the grill over medium heat, about 400 degrees.
• Place the corn on the grill and cook, turning every few minutes, until the corn is charred and semi-cooked through but still crisp, about 15 minutes. Add the poblano peppers the last few minutes of cooking time to char them at the same time as the corn.
• Remove the corn and peppers from the grill and set aside to cool.
• Once the corn has cooled, remove the husks and silk and cut the kernels from the cob. Remove the seeds from the peppers and dice, leaving the skins on.
• Preheat the oven to 400 degrees.
• Start the filling by adding the olive oil to a large skillet. Add the onions and cook for 5 minutes until softened.
• Stir in the garlic, peppers, half of the corn (the other half will go on top of the cooked enchiladas), salt, black pepper and cumin and cook for another 3-4 minutes.
• Add the shredded chicken, cream cheese, cilantro and 1/2 cup of the enchilada sauce. Stir to combine and melt the cream cheese into the filling.
• Turn off the heat and set the filling aside to cool.
• Pour another 1/2 cup of the enchilada sauce in the bottom of a baking dish. If you are using 2 baking dishes you might use a little more, just make sure the bottom of the dish is covered with the sauce.
• Place a tortilla on a board. Add about 1/4 cup of the filling to the tortilla spread out in a line across the tortilla then roll up ending with the seam side down.
• Place the enchilada in the baking dish and repeat with the remaining tortillas until the filling is gone. You should end up with about 12 total.
• Pour the remaining cup of enchilada sauce over the tops of the filled tortillas then cover with the cheese.
• Bake in the oven for 20 minutes until the filling is hot and the tortillas are slightly browned and toasted.
• Sprinkle the remaining charred corn and pico de gallo on top of the enchiladas and serve.