Charred Corn, Chicken and Poblano Enchiladas

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • 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


  • 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.

  • 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.

  • Step 15

    Sprinkle the remaining charred corn and pico de gallo on top of the enchiladas and serve.

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