Recipe Summary: The chicken enchiladas take 20 minutes of prep time and 35 minutes of cook time.


Ingredients:

Filling

  • Chicken, shredded (12 oz.)
  • Poblano Cream (½ cup)
  • Corn On The Corn, grilled or roasted (½ cup)
  • Shredded Pepper Jack Cheese (¾ cup)
  • Chopped Cilantro (2 tbsp)
  • Tortilla Shell (6 each)

Poblano Cream

  • Poblano Peppers, roasted (3 each)
  • Cilantro, chopped (1 tbsp)
  • Chicken Broth (½ cup)
  • Butter, diced (½ cup)
  • Cream Cheese, soft (½ cup)
  • Three Cheese Blend (¼ cup)

Directions:

Filling

  1. Combine ingredients in a bowl except for tortillas and mix well.
  2. Bake tortillas in 350 oven for 5 to 10 seconds until pliable.
  3. Cool.
  4. Once cooled, lay tortillas on a clean sanitized surface and evenly distribute filling in center of shell.
  5. Extend filling in a straight line to the edges and roll each one into a cylinder.

Poblano Cream

  1. Place chiles on an aluminum foil-lined baking sheet.
  2. Broil chiles 3 inches from heat 8 to 10 minutes on each side or until charred.
  3. Place chiles in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skins.
  4. Peel and seed chiles, discarding skins.
  5. Combine chiles and broth in a blender or food processor; process until smooth.
  6. Melt butter in a large skillet over medium heat, and stir in chile mixture. Add cream cheese and cheddar cheese, stirring constantly.
  7. Cook 2 to 3 minutes, stirring constantly, until cheeses melt.
  8. Place 2 enchiladas in oven safe dish and top with 2 oz poblano cream.
  9. Cover with foil and place in oven.
  10. Bake in 375 degree oven for 25 minutes.
  11. Bake until heated through.

enchilada