CHARRED CORN, CHICKEN AND POBLANO ENCHILADAS
Provided by Mission Foods
Time 20m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories calories
GRILLED CORN AND CHICKEN ENCHILADAS WITH ROASTED POBLANO SAUCE
Make and share this Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce recipe from Food.com.
Provided by Chef Emstar
Categories Chicken Breast
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Season chicken breasts with salt and pepper.
- Heat oil in a sauté pan. Add garlic and onion and sauté until translucent. Add cumin and oregano and cook for 1-2mins until spices start to toast. Deglaze with beer.
- Nestle chicken breasts on top of onions and cover. Cook for 18 minutes. Remove from heat and cool enough to shred the chicken.
- Mix the shredded chicken with the onions, garlic and liquid from the pan and add the kernels from 3 ears of corn.
- Grill the corn for 15-20 minutes in husks. Cool until it is easy to husk and cut kernels from cob.
- At the same time, put poblanos on the grill and char on every side. Put them in a paper sack for 15 minutes to sweat. Remove the pepper skins. They should peel off easily. Stem, seed and dice the peppers.
- Melt the butter in a saucepan until bubbly. Add the flour and whisk for 1-2mins until flour is cooked. Slowly add the warm chicken broth. Cook until thickened and add 1 cup Monterey jack cheese and the peppers. Puree and taste for salt and pepper.
- Warm up a ladleful of sauce in a small sauté pan and put a tortilla in the pan cooking until pliable.
- Place the tortilla on a plate and fill with the chicken mixture and a sprinkling of pepper jack.
- Place in a greased 9x13-inch pan.
- Continue until all of the filling is used up.
- Cover the enchiladas with remaining sauce, sprinkle with the remaining corn and pepper jack cheese.
- Cover and bake at 375°F for 35 minutes. Remove the foil and cook for 15 minutes more or until bubbly and golden.
Nutrition Facts : Calories 781.9, Fat 34.9, SaturatedFat 18.4, Cholesterol 186.9, Sodium 1097, Carbohydrate 45.4, Fiber 6.5, Sugar 4.5, Protein 71.6
GRILLED CORN AND POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)
LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE
Steps:
- For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
- For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
- Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
- For the enchiladas: Preheat oven to 420 degrees F.
- Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.
ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!
Provided by KPD123
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
- Combine the first 8 ingredients in a bowl. Set aside.
- To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
- Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
- Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
- In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
- Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
- Bake at 375 degrees for 20 minutes or until warm and bubbly!
- Garnish with green onions.
Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
More about "grilled corn and chicken enchiladas with roasted poblano sauce recipes"
CREAMY POBLANO CHICKEN AND ROASTED CORN ENCHILADAS
From onegirlonekitchen.com
Cuisine MexicanCategory MainServings 4Total Time 1 hr
- Heat 2 tablespoons oil in a medium-sized saucepan over medium-high heat. Once oil is hot, add 1 diced onion and saute for 5-7 minutes until onions are softened and start to brown a little.
- Add 4 minced garlic cloves and 2 diced poblano peppers and saute for another minute. Cover, reduce heat to medium and let cook for 5 minutes. Remove cover and stir. Let cook for another 2 minutes, uncovered, until peppers are totally soft.
- Add 1/4 teaspoon each of ground cumin and ground coriander and stir to combine. Sprinkle over 2 tablespoons of flour and stir to coat the peppers and onions. Let cook for 1 minute.
ROASTED POBLANO CORN AND BLACK BEAN ENCHILADAS - TINY RED KITCHEN
From tinyredkitchen.com
ROASTED POBLANO CHICKEN ENCHILADAS SKILLET - THE NOSHERY
From thenoshery.com
GRILLED CORN AND POBLANO DIP | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
POBLANO SOUR CREAM CHICKEN ENCHILADAS - A SIMPLIFIED LIFE
From asimplifiedlifeblog.com
CREAMY ROASTED POBLANO AND LIME ENCHILADA SAUCE
From threeolivesbranch.com
GRILLED CORN AND POBLANO SALSA - COOKS WELL WITH OTHERS
From cookswellwithothers.com
GRILLED CORN, MUSHROOM + ROASTED POBLANO TACOS WITH CHIPOTLE …
From howsweeteats.com
GRILLED CHICKEN ENCHILADAS RECIPE - OUT GRILLING
From outgrilling.com
CHICKEN ENCHILADAS WITH POBLANO CREAM SAUCE | GLUTEN FREE
From joyfulhealthyeats.com
CHICKEN ENCHILADAS - ROASTED POBLANO CHICKEN ENCHILADAS
From gogogogourmet.com
CHICKEN AND ROASTED POBLANO ENCHILADAS SUIZAS
From emerils.com
CREAMY POBLANO CHICKEN ENCHILADAS - GIRL GONE GOURMET
From girlgonegourmet.com
SOUR CREAM ENCHILADAS LIKE PANCHOS - 32+ BASIC RECIPE VIDEOS
From samin-nosrat-buttermilk-chicken.blogspot.com
A MEXICAN FIESTA: VEGETABLE ENCHILADAS WITH ROASTED POBLANO …
From mealswithmel.com
ROASTED CHICKEN & POBLANO ENCHILADAS
From thecommunalfeast.com
GREEK GRILLED CHICKEN LEGS – PALATABLE PASTIME PALATABLE PASTIME
From palatablepastime.com
ROASTED POBLANO ENCHILADAS RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
ROASTED POBLANO AND CHICKEN ENCHILADAS - WILL COOK FOR …
From willcookforsmiles.com
SHEET PAN CHEESY POBLANO CORN ENCHILADAS. - HALF BAKED HARVEST
From halfbakedharvest.com
ROASTED CORN AND POBLANO SALSA - THE CHUNKY CHEF
From thechunkychef.com
WHITE CHICKEN ENCHILADAS (OR SUB CAULIFLOWER!) - FEASTING AT HOME
From feastingathome.com
SWEET CORN CHICKEN ENCHILADAS WITH ROASTED TOMATILLO SALSA
From butternutandsage.com
BREAKFAST ENCHILADAS WITH ROASTED POBLANO SAUCE RECIPE - PINCH …
From pinchofyum.com
CHICKEN AND POBLANO PEPPERS RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED POBLANO CARNE ASADA ENCHILADAS - LA PIñA EN LA COCINA
From pinaenlacocina.com
ROASTED POBLANO SALSA VERDE GREEN ENCHILADAS WITH CHICKEN
From threeolivesbranch.com
GRILLED CORN SALSA WITH POBLANO CHILES - CREATIVE CULINARY
From creative-culinary.com
STACKED CHICKEN ENCHILADAS WITH CHEESY POBLANO SAUCE - TASTE …
From tasteandsee.com
POBLANO CREAM SAUCE FOR ENCHILADAS - THERESCIPES.INFO
From therecipes.info
EASY POBLANO CHICKEN ENCHILADAS RECIPE - LOW CARB INSPIRATIONS
From lowcarbinspirations.com
CHICKEN AND CHEESE ENCHILADA BOWLS WITH POBLANO PEPPERS
From hungryhappenings.com
GRILLED CREAMY POBLANO AND CORN CHICKEN ENCHILADAS
From breeo.co
CREAMY CORN AND CHICKEN SOUP WITH ROASTED POBLANO - THE …
From thenovicechefblog.com
GRILLED CORN AND POBLANO CHILE SALAD RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN ENCHILADAS WITH POBLANO SAUCE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICKEN ENCHILADAS WITH POBLANO SAUCE - HEALTHY DELICIOUS
From healthy-delicious.com
CHICKEN ENCHILADAS WITH FIRE ROASTED POBLANO PEPPERS
From hwcmagazine.com
CHARRED CORN CHICKEN AND POBLANO ENCHILADAS
From mantitlement.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love