cheesy chicken & sweet corn enchilada verdes

Cheesy Chicken & Sweet Corn Enchiladas Verdes

These enchiladas are stuffed with a combination of shredded poached chicken, sweet corn and Monterey Jack cheese, and then smothered with a homemade verde sauce made with tomatillos and other peppers creating a flavorful, tangy topping with just a hint of spice. I serve these flavorful enchiladas topped with sour cream, cotija cheese, avocados and cilantro for a meal that can easily be doubled to serve a crowd. If you want to take a shortcut on the filling you can always use leftover or rotisserie chicken in place of the poached chicken. Serve the enchiladas alongside a classic combo of rice and beans or a salad for a lighter side. Don’t let the long list of ingredients scare you – it comes down to three parts; making the sauce, making the filling, then topping the enchiladas after baking.



For the verde sauce:

1½ pound tomatillos, husks removed and quartered

1 large white onion, quartered  

1 poblano pepper, halved and seeded

2 serrano peppers, halved and seeded

4 cloves garlic

2 tablespoons extra-virgin olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 cups chicken broth

Kosher salt, to taste


For the enchiladas:

1½ pounds boneless, skinless chicken breasts, sliced into 1” strips

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 ears sweet corn, kernels removed

½ cup chicken broth

2½ cups shredded Monterey Jack cheese, divided

8 (7-inch) flour tortillas

1/3 cup sour cream

1 avocado, pitted, peeled and sliced

¼ (packed) cup cilantro leaves

½ cup crumbled cotija cheese

2 red radishes, thinly sliced

Lime wedges, for serving



For the verde sauce:

Heat oven to 425ºF. Rub the tomatillos, onion, poblano, Serrano and garlic with olive oil and arrange in a single layer on a baking sheet. Roast until they are soft and browned, about 30 minutes. Let cool slightly, then transfer to a blender with the pan juices as well as the cumin, chili powder and chicken broth. Puree until smooth then season with salt and set aside.


For the enchiladas:

Heat the oven to 350ºF.

Add the chicken strips to a medium saucepot. Add just enough water to cover the chicken and bring the mixture to a boil over medium heat. As soon as the mixture comes to a boil, lower the heat and simmer until the chicken is cooked through, about 8 to 10 minutes. Drain the water and let the chicken cool on a cutting board. Once cool use your hands or two forks to shred the chicken and set aside.

Heat a large sauté pan over medium heat, add the oil and heat through. Add the onion and sauté until tender, about 6 minutes. Add the corn and sauté an additional 4 minutes. Add the chicken broth and chicken to the pan and stir to combine. Stir in 1 cup of the Monterey Jack cheese until combined.  

Ladle 1 cup of the verde sauce into the bottom of a 3-quart, 13-inch x 9-inch baking dish. Divide the filling between the tortillas (about 1/3 cup each) and roll each tortilla into a cylinder, placing each side-by-side in the baking dish. Pour 1½ cups of the remaining verde sauce over the top of the tortillas. Sprinkle the remaining Monterey jack cheese over the top.

Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Scoop two enchiladas onto each plate. Top the enchiladas with a spoonful of sour cream, avocado, cilantro, cotija cheese and radish. Serve immediately with lime wedges on the side.


Serves 4.



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