Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq99aZiAoygsgkIkABbRMrFbtrayh-aFeOC9eLF3skTPRZFetUGQ-Aoz97DUWvfntQ8O5qwXF-H5FCxUSbNKS_EYaE95BhkOyuqVH5kf79NtrLcKQ3zNf8jZCbONvG8tHu85_TXsorLVA/s320/chicken+and+corn+enchilada3.jpg)
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)
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSrzCs5tnkhl5_X3uMtaG4oQMz5qs-ghc8_1Jwnu9Qi_L-PDlP5Qkk0c8LAG2bF97EiJO7PeA_-XzJ0RpIb4wombt8ss_0QOlW1B3Zood6W0ewoKmD_onSWuJN-4-xPIGL_C47-cspDc/s200/100_6646.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvN3iTS51cGfRpnzJcJe68t9X2COG9w8MMTwYAYAslSTtQeGL4P7UqBqPAu_hkIhC415El7mRAaKmtK9rRglO9iFMs18di2tmtTNHhiYph8APb6bEbpuQPVLWLxUsJTqwsxs-w0AaZBlI/s200/100_6652.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-AHUzEhVR7Y-oU02Fjc-AMHmLwy34QXz9FJYZWPtj0Sz5dX1aHA6zx4CNOenL_JlmTH_b3_VlVMM1tLhsku5XvNVzMgg2P5QwBBvnrEXejpc2ZZ8xUMQ3YjRfCinKA9ntyGMrbWbE7Y/s200/100_6651.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9HoHgHoSe0uw_KlWETBc5uTU1FOnQe9bmvg5cXh2-3lCTjJgNhYE2VXqfKdNju9Mx572ipHD8DUKxMX-lxArxhitGs9cM7UFT7o9cqxo2SuM9RtQpNT_tButVJ5gSuABYbJHWza1Ufs/s200/100_6654.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Cnm5KAatx5irn_TutRmgZIJx3Bbh0HzMDvv_FFmvb3uG1GF-nRUr0TwpWM0bCmNahjpFsFmh9N3KONFxFuWPV62XhQZfJKo0plAZVtQxMrX4QQ0N9UuxpX6_Uuh_dH7UYSBecTuWAgA/s200/100_6653.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhN-JLarAiO4mR2ndiKQtWeM2HT8s9ArU41ghzUH4uQiV0iRPtkJon7TaCOmMGGYLGjSffXqSHcDJvmy9du0w7Th9z8d9kbbgDns0vadEy9y718cEr8xZkU3N2Qv0uFzQv11Xg7wu8baM/s200/100_6659.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFUVHPQQTPMowjdS35iixMS2Deqcxbt7vkrCeol4DB4430Gulyt17EFaodbDqSPB3zMg4Hn9shUrwmWg_tZJm9obPNFpwbGtBhxXseTAbGSD4hUGz9vfbn1YXDigKYt3A9026A6ActxE/s200/100_6662.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JjIzgTTZx44gt32ZO7fT74Wp5koa5Z9y3woL6LUhwoMv575wp2jl9nBGMVOoGI4HS3dDKbJ-bO-_1Z9_Utztb2QKpTIbLmI0wV2vI7u08H8CJqcHiarZn4JhOv9Advt5MqIW2o7kLE8/s200/100_6661.jpg)
Warm tortillas and start filling them with the corn/chicken filling. Add 2 Tbs cheese and wrap and roll.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ln2QEGMepDxOEpOrCUJPYzOkdBCuFndbRSE52Vu34-ihrpnJevMe1McN3rwIFpivLK-gvq3txBHFfFsjhsc5a0vsBKrMas7UEiJvYyfONMZbBu-gQd4J9oN6MiKVlFOVXo26B6kV-eo/s200/100_6664.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9e3XF-r_fk11Sv6BctpHTk08gk5Lo9mFCzaVsuyHzZ21WfGRaLCIiEBG50XqXMOzK9YuJrA-IWeGkN2Vyo50Yp9iX-9Sn5edeMIMXaujzJZ1ptP8VpntbTgIUACkShijU029wSDdnUo/s200/100_6660.jpg)
Place half the thicken sauce on the bottom of a baking pan. Place rolled enchiladas.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OJsqSlh8vRmYumaHgQvJu9fzB8_YyTcyppu5buZ5-KPjvbhmVjclo70oi3tsA0a_dd3rrUWQ4DJrWEaynnyjxcDPGNsKQb1ylvHrqPUqiKz2rHuhbwvC9e8yUS3knHwj6kydscA_F3U/s200/100_6667.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRgAw0j4-R2L7IzTFWbMFoQMnC9sM-YsuYhMllNcjYtLDLguJggcxXfwFkr_DnEzqSIUipA_ZV-XKQ6X1J0BqyN0OAVruwNcxfe5Cq4kKd7MvB-WDQ6ISZQEZTmZLwUe8bPGuIVrKJ6iM/s200/100_6665.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhce4TYDoEN_ORjlcxPU4bbdxtzPwG-bo2uabKvrlMcak2boL7um70BwyWufr0JnND2dl3P_iAQzce7njGdm2ETTi8FZxM62bi6WSGJxd2O17LBJXx42gd9j9KRUXohAMxMSutML7DEm8s/s640/Corn+and+Chicken+Enchiliada3.jpg)
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