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Creamy poblano chicken and roasted corn enchiladas

  • Author: Mansee
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main
  • Method: Oven
  • Cuisine: Mexican

Description

Super easy enchiladas made with shredded chicken (use leftovers or store-bought!), perfect summer corn and CHEESE, topped with the most delicious homemade creamy poblano sauce and...more cheese! This is a great way to use up leftovers and comes together in just about an hour.


Scale

Ingredients

  • 2 tablespoons oil (olive oil or neutral is fine)
  • 1 medium onion, diced 
  • 4 garlic cloves, grated or minced
  • 2 poblano peppers, deseeded and diced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 cup chicken stock or water
  • 1 cup heavy cream
  • 2 cups cooked, shredded chicken
  • 1 cup corn kernels (grilled, roasted, frozen, it all works)
  • 2 cups shredded cheese (see notes)
  • 1/4 cup chopped cilantro
  • 8 corn or flour tortillas

Instructions

  1. Preheat oven to 350.
  2. 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. 
  3. 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.
  4. 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.
  5. Slowly add 1 cup of chicken stock or water, stirring constantly to incorporate. You should see the stock/water start to thicken immediately. Add 1 teaspoons salt and let sauce simmer for 5 minutes.
  6. Turn off heat, carefully transfer sauce to blender and blend until smooth. Return to pot and add 1 cup heavy cream. Stir to combine, and taste for seasoning. Add more salt if needed. Spread 1/2 cup of sauce in a 9/13 pan. Set aside. 
  7. In a large bowl, combine 2 cups shredded chicken, 1 cup roasted corn, 1/2 cup shredded cheese and 1/4 cup chopped cilantro. Add 1/2 cup of the creamy poblano sauce and stir to combine. 
  8. To assemble, add 1/8 of filling mixture (about 1/4 cup) in each tortilla. Sprinkle with a little more cheese (you want to use about 1/2 cup total with all 8 tortillas) and roll up. Arrange seam-side down on top of sauce in pan.
  9. Pour remaining sauce evenly over enchiladas. Top with remaining 1 cup shredded cheese. Bake for 20-25 minutes, uncovered, until everything is cooked through, cheese is melted and bubbly and tortillas are a little bit crispy on the edges. 
  10. Let cool for 10 minutes before serving. Serve with avocado, sour cream and more cilantro if desired!

Notes

  • You can use any type of cheese you love: cheddar, pepper jack, a Mexican blend, etc. I always prefer shredding my cheese myself (it melts better!), but pre-shredded absolutely works in a pinch.
  • This dish is a perfect way to use of leftover chicken, whether it was cooked in your kitchen or your local store. Just shred it up, and you're good to go!
  • For extra credit, you can broil the poblano peppers before adding to the sauce. Totally not necessary, but will add some extra fun charred flavor to the sauce if you're into that! Just be sure to scrape off the really blackened parts of the skin - it'll make your sauce a little bitter. 

Keywords: enchiladas, poblano sauce, easy meals, homemade enchiladas