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    You are in: Home / Recipes / Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce Recipe
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    Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    1 hrs

    50 mins

    Chef Emstar's Note:

    I made this up last month and it became an instant favorite. I hope you enjoy it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season chicken breasts with salt and pepper.
    2. 2
      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.
    3. 3
      Nestle chicken breasts on top of onions and cover. Cook for 18 minutes. Remove from heat and cool enough to shred the chicken.
    4. 4
      Mix the shredded chicken with the onions, garlic and liquid from the pan and add the kernels from 3 ears of corn.
    5. 5
      Grill the corn for 15-20 minutes in husks. Cool until it is easy to husk and cut kernels from cob.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Warm up a ladleful of sauce in a small sauté pan and put a tortilla in the pan cooking until pliable.
    9. 9
      Place the tortilla on a plate and fill with the chicken mixture and a sprinkling of pepper jack.
    10. 10
      Place in a greased 9x13-inch pan.
    11. 11
      Continue until all of the filling is used up.
    12. 12
      Cover the enchiladas with remaining sauce, sprinkle with the remaining corn and pepper jack cheese.
    13. 13
      Cover and bake at 375°F for 35 minutes. Remove the foil and cook for 15 minutes more or until bubbly and golden.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce

    Serving Size: 1 (606 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 781.8
     
    Calories from Fat 314
    40%
    Total Fat 34.9 g
    53%
    Saturated Fat 18.3 g
    91%
    Cholesterol 186.9 mg
    62%
    Sodium 1097.0 mg
    45%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 6.5 g
    26%
    Sugars 4.4 g
    17%
    Protein 71.6 g
    143%

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