Smoked Chicken Enchiladas w/ Fresh Corn & Roasted Poblano Chilies

By vealam

Ingredients

• Tomatillo Sauce:
• 1 1/2 1 1/2 3 lbs chicken thighs,smoked, grilled and diced ( or alternatively, 3 cups cooked or rotisserie chicken)
• 1 1 1 Tablespoon olive oil
• 1 1 1 Cup onion, diced
• 2 2 2 ears corn on the cob, shucked and kernals removed
• 2 2 2 poblano chiles ( or pasillo), divided --save one for Tomatillo Sauce
• 1/2 1/2 1/2 bunch Cilantro, chopped
• 2 2 2 teaspoons cumin
• to and pepper to taste
• 10 10 10 ounces crumbled queso fresco cheese (or use shredded Mexican cheese blend)
• 8- 12 8- 12 6 x 6 inch corn/flour tortillas
• 1 1 1 pound tomatillos, husks removed,quartered
• 1 1 1 cup diced white onion or two shallots
• 2 2 2 garlic cloves
• 1 1 1 poblano chili- roasted, peeled
• 1/2 1/2 1/2 cup water
• 1 1 1 teaspoon coriander
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon pepper
• 2 2 2 Tablespoons vegetable oil
• 1 1 1 teaspoon lime juice
• 1/2 1/2 1/2 tsp of sugar
• 1/2 1/2 1/2 C cilantro- chopped
• Garnishes: fresh cilantro, sour cream and hot sauce

Details

Servings 4
Preparation time 45mins
Cooking time 100mins
Adapted from feastingathome.com

Preparation

Step 1

Char all sides of the 2 poblano chilis over a gas burner, a bbq ...or broil in an oven. Once nicely charred, wrap in foil and let steam for 5-10 minutes.
Make filling: In a large skillet, heat 1 T oil over medium- high heat and add onion. Stir for 3 to 4 minutes until tender, turn heat down to medium and add garlic. Saute 2 minutes until fragrant.
Add corn, turn heat to medium low and continue cooking 5 more minutes. Add diced smoked chicken. Turn heat off.
Remove 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 sauce.
Make the sauce:
Place all the enchilada sauce ingredients except the cilantro in a blender. Bend 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.
While the sauce is simmering, warm the tortillas. Grill over a stovetop gas burner using tongs, or toast in the oven or over a grill, or in a microwave. You just want to heat up them so they become pliable, to prevent breaking while rolling.
Pre-heat oven to 375 F
Assemble enchiladas:
In a large 9 x 13 greased baking dish, pour just enough tomatillo sauce to lightly coat the bottom.
On a warm tortilla, place 2 -3 Tablespoons cheese in a line down the center. Top with a ¼ cup of filling, spreading tot he edges. 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.
You can either make another smaller dish with 4 enchiladas, or surround the sides of the 8 enchiladas with the remaining filling ( Or save the filling for quesadillas or tacos!)
Top with enchilada sauce, sprinkle with remaining cheese, and cover with foil.
Bake for 20 minutes. Remove foil, and bake for another 15-20 minutes longer until cheese has melted.
Serve with a dollop of sour cream, fresh cilantro and hot sauce.