Description
A delicious recipe for Green Enchiladas with corn, chicken (or black beans) and flavorful Green Enchilada Sauce. Vegetarian and vegan adaptable!
Ingredients
Units
Scale
- 3 large poblano chiles, divided –save half for the Enchilada Sauce
- 1 tablespoon olive oil
- 1 cup onion, diced
- 4 garlic cloves, rough chopped
- 1 corn on the cob, shucked and kernels removed (or use 1 cup frozen )
- 2 cups cooked chicken breast or thighs – either grilled chicken, smoked chicken, baked chicken breast, shredded chicken or leftover rotisserie chicken, or sub 1 can black beans (drained) for vegetarians.
- 1 teaspoon cumin
- 1 teaspoon coriander
- salt and pepper to taste
- 8 ounces crumbled queso fresco cheese (or use shredded Mexican cheese blend or vegan cheese)
- 1/4 cup cilantro
- 8 x 6-inch corn/flour tortillas, toasted or grilled
Green Enchilada Sauce:
- 1 pound tomatillos, husks removed, washed and quartered (leave raw!)
- 1 cup diced white onion or two shallots
- 2 garlic cloves
- 1/2–1 jalapeno (optional)
- 1/2 cup water
- 2 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 teaspoon lime juice
- 1 tsp of sugar
- —–
- 1/2 cup cilantro- chopped
Garnishes: fresh cilantro, sour cream and hot sauce
Instructions
- Char all sides of the 3 poblano chilis over a gas burner or roast them in an oven. Once nicely charred, or tender, wrap in foil or paper bag and let steam for 10 minutes until softened.
- Make the filling: In a large skillet, heat 1 tablespoon oil over medium-high heat and add the onion. Stir for 3 to 4 minutes until tender, turn the heat down to medium and add garlic. Saute 2 minutes until fragrant. Add the corn, turn heat to medium-low and continue cooking 5 more minutes. Add diced chicken or black beans and season with salt, pepper and spices, sautéing until warmed through. Turn heat off.
- Remove poblano chilies from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and add half to the filling, reserving the other half for the Green Enchilada Sauce. Add the cilantro to the filling and set aside.
- Pre-heat oven to 350F
- Make the Green Enchilada Sauce: To a blender, add the remaining roasted poblano, raw tomatillos, onion, garlic, jalapeno, water, coriander, salt, pepper, olive oil, lime juice and sugar. Yes, the tomatillos are raw here! Blend until smooth. Pour into a medium pot and bring to a simmer over medium heat. Simmer 5-6 minutes. Turn heat off and stir in chopped cilantro. Mix 1/4 cup of this Green sauce to the filling.
- Toast the tortillas over a stovetop gas burner using tongs, or toast in the oven or over a grill, or in a microwave. You just want to warm up them so they become pliable, to prevent breaking while rolling. Wrap in a towel.
- Assemble enchiladas: In a large 9 x 13 greased baking dish, pour just enough Verde sauce to lightly coat the bottom. On a warm tortilla, place 2 -3 tablespoons cheese in a line down the center. Top with a ⅓ cup of filling. Roll tightly, placing it seam side down in the baking dish right on top of the sauce. Continue assembling the enchiladas until the baking dish is full. You should have 8 enchiladas.
- Surround the sides any remaining filling (Or save the filling for quesadillas or tacos!) Smother the tops with the remaining poblano sauce, sprinkle with the remaining cheese.
- Bake uncovered for 20-25 minutes, or until warmed through and cheese is melty.
- Serve with a dollop of sour cream, fresh cilantro and hot sauce.
Notes
Leftovers will keep up to 4 days in the fridge. This can be made ahead and frozen.
Instead of charring the poblanos, you can dice them and saute them in a little oil- no peeling required.
Nutrition
- Serving Size: one chicken enchilada
- Calories: 333
- Sugar: 6.5 g
- Sodium: 577.7 mg
- Fat: 15.3 g
- Saturated Fat: 5.4 g
- Carbohydrates: 25.8 g
- Fiber: 4.3 g
- Protein: 24.4 g
- Cholesterol: 64.4 mg