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Charred Poblano Corn Chicken and Black Bean Enchiladas

These enchiladas are packed with flavor, protein, and lightened up with whole wheat tortillas.
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Molly (Spices in My DNA)

Ingredients

  • 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

Instructions

  1. 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.
  2. 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℉.
  3. 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.

  4. 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!