Try these Charred Corn Chicken and Poblano Enchiladas for a tasty, healthy dinner! This chicken enchilada recipe is packed with vegetables!
A Vegetable Packed Chicken Enchilada Recipe
These Charred Corn Chicken and Poblano Enchiladas are literally packed with vegetables! Corn, poblano peppers and diced tomatoes wrapped up in a nutty, whole wheat tortilla. And of course, then we like to give them a coating of cheese.
I’m lucky to live where I do, I get to experience all the seasons – some I like more than others…but I think it makes you appreciate things more.
For us the warmer weather means lots of trips to our local farm stand. We have a lot actually around where we live but the one that we go to the most is only a few minutes from our house.
Sometimes we just head out to our local farm stand and see what looks good, then we base our whole dinner around it. We make it into a game and usually the first one that comes up with a recipe that night wins.
How To Make Chicken Enchiladas
Start by making the chicken and vegetable filling. You can use leftover chicken (or turkey) or grab a rotisserie chicken to make this enchilada recipe. Poblano peppers are really pretty mild, so if you haven’t cooked with them before you should try it!
We like to grill our corn to get a nice charred flavor, but if you can’t do that, no worries. Just use frozen corn or whatever you have on hand. Sometimes we’ll make these enchiladas in the winter when there isn’t fresh corn and we don’t feel like going out to grill, so frozen corn works just fine.
Now it’s time to fill the tortillas. Whole wheat tortillas give such a nutty flavor to these chicken enchiladas, but again, if you only have flour tortillas those will definitely still be delicious.
Fill them up with a good amount of the chicken and vegetable filling, line them up in a baking dish and cover with store bought enchilada sauce and cheese.
These enchiladas only need about 20, 25 minutes in the oven. Just enough to warm the filling through and melt the cheese on top. The tortillas will also toast in the oven and get even more flavor.
What Can I Serve With These Chicken Enchiladas?
This enchilada recipe is definitely a meal in itself. You’ve got your protein, vegetables and whole grain carbs all in one meal! But we do love our sides so we’ll give you some of our favorites!
- Restaurant Style Spanish Rice
- Cheesy Crock Pot Potatoes
- Homemade Creamy Caesar Salad
- Spicy Mushroom Rice
- Cheesy Mexican Garlic Bread
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Charred Corn Chicken and Poblano Enchiladas
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 enchiladas 1x
These chicken enchiladas are topped with a fresh pico de gallo and charred corn! You can use fresh corn or frozen corn if it’s not in season, nothing should stop you from making this enchilada recipe!
- 12 Whole Wheat Tortillas
- 4 cups cooked, shredded chicken
- 4 ears of corn (or 3 cups frozen corn)
- 2 poblano peppers
- 2 tablespoons olive oil
- 1 cup diced onion
- 4 garlic cloves, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 2 tablespoons cream cheese, at room temperature
- 1 tablespoon cilantro
- 1 1/2 cups enchilada sauce, divided
- 1 cup shredded pepper jack cheese
- 1 cup fresh pico de gallo
- Preheat the grill over medium heat, about 400 degrees.
- Place the corn on the grill and cook, turning every few minutes, until the corn is charred and semi-cooked through but still crisp, about 15 minutes. Add the poblano peppers the last few minutes of cooking time to char them at the same time as the corn.
- Remove the corn and peppers from the grill, set aside and let cool.
- Once the corn has cooled, remove the husks and silk and cut the kernels from the cob. Remove the seeds from the peppers and dice, leaving the skins on.
- Preheat the oven to 400 degrees.
- Start the filling by adding the olive oil to a large skillet. Add the onions and cook for 5 minutes until softened. Stir in the garlic, peppers, half of the corn (the other half will go on top of the cooked enchiladas), salt, black pepper and cumin and cook for another 3-4 minutes.
- Add the shredded chicken, cream cheese, cilantro and 1/2 cup of the enchilada sauce. Stir to combine and melt the cream cheese into the filling. Turn off the heat and set the filling aside to cool.
- Pour another 1/2 cup of the enchilada sauce in the bottom of a baking dish. If you are using 2 baking dishes you might use a little more, just make sure the bottom of the dish is covered with the sauce.
- Place a tortilla on a board. Add about 1/4 cup of the filling to the tortilla spread out in a line across the tortilla then roll up ending with the seam side down.
- Place the enchilada in the baking dish and repeat with the remaining tortillas until the filling is gone. You’ll end up with about 12 enchiladas total.
- Pour the remaining cup of enchilada sauce over the tops of the filled tortillas then cover with the cheese.
- Bake in the oven for 20 minutes until the filling is hot and the tortillas are slightly browned and toasted.
- Sprinkle the remaining charred corn and pico de gallo on top of the enchiladas and serve.
- Category: Dinner
- Method: Stove Top / Oven
- Cuisine: American / Tex-Mex
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