Grilled Corn and Chicken Enchiladas With Roasted Poblano Sauce

READY IN: 1hr 50mins




  • 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.