You HAVE to make these for Cinco de Mayo. They are sooo simple and too good for words. I am usually alll about the tacos. I don’t typically make enchiladas but I decided to give them another try and I am so so happy I did. The charred poblanos and fire roasted corn give these enchis an extra flavor dimension that is ah-may-zing. They are also a little lighter, because I used whole wheat tortillas, and used only 6 oz. of cheese in the whole recipe. They are packed with protein from the shredded chicken breast and black beans, and topped with Greek yogurt instead of sour cream. I basically can’t say enough good things about these.
So I’m kind of obsessed with this corn. Whole Foods sells it in the freezer section in a bag with all of the other frozen vegetables, ALREADY fire roasted!! It saves me so much time. Love it. Put it in salsas, salads, tacos, top nachos with it, you name it.
And these charred poblanos are super easy. I have another recipe with these lovely peppers that you should totally make…this guac.
Charred Poblano Corn Chicken and Black Bean Enchiladas
- 2 poblano peppers
- 1 1/2 c. fire roasted corn, I get mine in the freezer section of Whole Foods
- 1 c. canned black beans, drained and rinsed
- 2 c. cooked shredded chicken breast
- 1 can red enchilada sauce
- 1 T. chili powder
- 1/2 T. cumin
- 1 clove garlic, minced
- 1/4 c. chopped cilantro
- 1 small tomato, diced
- 3 scallions, thinly sliced
- plain Greek yogurt or sour cream for topping (I used 0% Greek)
- 8 whole wheat flour tortillas
- 6 oz. monterey jack cheese, shredded
- Preheat broiler to high. Position rack in the upper third of the oven. Place whole poblano peppers on a baking sheet and place under broiler for 15 minutes, turning every few minutes, until skin is blistered and black in spots. Remove from oven and let cool. Once cool enough to handle, chop the stems off and remove all the seeds. Next, chop the peppers into small pieces.
- Combine chicken, black beans, corn, the chopped poblanos, 1/4 c. of the enchilada sauce, chili powder, cumin, and garlic in a medium bowl. Stir to combine. Preheat oven to 350℉.
- In a large baking dish or 9x13 pan, pour in 1/2 c. of the enchilada sauce in the bottom of the dish to coat. To roll the enchiladas, lightly dip the tortilla in the sauce at the bottom of the dish, and fill with 1/2 c. or a little more of the filling, and roll tightly. Place seam side down in the dish and repeat with all 8 tortillas.
Pour remaining enchilada sauce over the enchiladas evenly, and top with shredded cheese. Bake for 25-30 minutes or until cheese is bubbly and golden. Let cool for a few minutes before serving and top with chopped scallions, tomato, cilantro, and Greek yogurt or sour cream. Enjoy!