Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
12
Mission Organics Whole Wheat Tortillas -
4
cup Cooked, shredded chicken -
4
Ears of corn -
2
Poblano peppers -
2
Tbsp Olive oil -
1
cup Onion, diced -
4
Garlic cloves, chopped -
1
tsp Kosher salt -
½
tsp Black pepper -
1
tsp Cumin -
2
Tbsp Cream cheese, at room temperature -
1
Tbsp Cilantro -
1 ½
cups Enchilada sauce, divided -
1
cup Shredded pepper jack cheese -
1
cup Fresh pico de gallo
INSTRUCTIONS
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Step 1
Preheat the grill over medium heat, about 400 degrees.
-
Step 2
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.
-
Step 3
Remove the corn and peppers from the grill and set aside to cool.
-
Step 4
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.
-
Step 5
Preheat the oven to 400 degrees.
-
Step 6
Start the filling by adding the olive oil to a large skillet. Add the onions and cook for 5 minutes until softened.
-
Step 7
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.
-
Step 8
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.
-
Step 9
Turn off the heat and set the filling aside to cool.
-
Step 10
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.
-
Step 11
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.
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Step 12
Place the enchilada in the baking dish and repeat with the remaining tortillas until the filling is gone. You should end up with about 12 total.
-
Step 13
Pour the remaining cup of enchilada sauce over the tops of the filled tortillas then cover with the cheese.
-
Step 14
Bake in the oven for 20 minutes until the filling is hot and the tortillas are slightly browned and toasted.
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Step 15
Sprinkle the remaining charred corn and pico de gallo on top of the enchiladas and serve.