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When you think summer, you think of fresh summer veggies. All year long, you think of great Mexican food. What happens when you mix the two? Chicken Poblano Enchiladas. But not just any enchiladas but ones filled with fresh veggies, corn, cheese then covered with not one, but two salsa's.
Although you can make these year round, the fresh corn on the cob makes a huge difference. Make this anytime of the year but you will find the best flavors are found at the end of the summer.
Ingredients:
2 tablespoons extra virgin olive oil
2 ears corn
2 poblano peppers, halved
1 yellow onion, quartered
4 whole garlic cloves, peeled
1/2 rotisserie chicken, shredded
1.5 cups salsa verde
1.5 cups red salsa
2-4 chipotle chilies in adobo, chopped
2 tsp Elote Seasonsing (can also use smoked paprika)
2 tsp honey
1/2 cup fresh cilantro, chopped
1/3 cup fresh basil, chopped
10-12 corn or flour tortillas
1 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
Avocado, sour cream or crema, crumbled cotija and limes, for serving
Directions:
Preheat the oven to 425° F.
Arrange the corn, poblano, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-25 minutes, until the vegetables have a light char.
Remove the corn kernels from the cob, de-seed the poblano pepper and cut into slices, and chop the onions and garlic. Add everything to a bowl then add the chicken, 1 cup salsa verde, chipotle, elote seasoning, honey, half the cheese, the cilantro, and basil. Lightly mix.
Warm the tortillas for a minute in the microwave.
Pour 1 cup of the salsa verde onto the bottom of a 9x13 inch baking dish. Spoon the vegetable filling down the center of each tortilla and roll. Place the tortillas, seam side down, into the baking dish. Pour the red salsa over top of the enchiladas. Top with the remaining cheese. Bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
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