Tuesday, September 10, 2013

Chicken and Corn Enchiladas

Here's another corn recipe before we say bye to summer.  I had fun playing around with this dish.  I made some "corn infused milk" by simmering corn cobs in milk and stock. These enchiladas really played the corn card and were a total winner.

2.5lbs of poached or rotisserie chicken
3-4 cups of corn (kernels cut off the cob)
1 medium onion chopped
1 poblano pepper diced
2 cups of milk
1-2 cups of chicken stock
2-3 cloves garlic
1 tsp cumin powder
2 tsp chili (con carne style) powder
black pepper to taste
salt  to taste
red chili flakes to taste
3 Tbs butter (divided)
2 Tbs flour
4-6 large flour tortillas
2 cups of shredded Mexican blend cheese or cheddar
1 bunch green onions chopped (leave some for garnish)

Cut corn off the cob. Tip:  for a mess free job, invert a small bowl inside a larger bowl and allow the cut corn to fall into large bowl.
Make corn milk by simmering cut corn cobs with 2 cups of milk and  2 cups chicken stock.  Bring to a gentle bowl and steep for 5-10 minutes.

Poach chicken breast in water with some salt, black pepper and onion powder.  Shred chicken after it's poached.    You can also substitute shredded rotisserie chicken.


Saute onion, garlic, diced poblano peppers and corn in 1 Tbs of butter.  Season with cumin, chili powder, red chili flakes, salt and black pepper. In a separate pan melt butter and flour together. Cook for 1 minute.

Add sauteed corn and corn milk into pan and cook for until the sauce thickens.  Use a slotted spoon and pull out 2/3 of corn out of pan and mix with shredded poached chicken.

 Warm tortillas and start filling them with the corn/chicken filling. Add 2 Tbs cheese and wrap and roll.

Place half the thicken sauce on the bottom of a baking pan.  Place rolled enchiladas.

Top with remaining thicken sauce.  Add cheese, some raw corn kernels and poblano peppers   Bake in a 350 degree oven for 25-30 minutes. Serve hot. Garnish with green onions.  Enjoy.

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