Grilled Corn And Chicken Enchiladas With Roasted Poblano Sauce

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 1/2 lbs boneless skinless chicken breasts
• salt and pepper
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 tablespoon oregano
• 6 ounces beer
• 4 ears grilled corn
• 3 poblano peppers
• 3 cups grated monterey jack pepper cheese
• 1 cup grated monterey jack cheese
• 4 cups chicken broth, warmed
• 2 tablespoons butter
• 2 tablespoons flour
• 8 -10 corn tortillas

Recipe

• 1 season chicken breasts with salt and pepper.
• 2 heat oil in a sauté pan. add garlic and onion and sauté until translucent. add cumin and oregano and cook for 1-2mins until spices start to toast. deglaze with beer.
• 3 nestle chicken breasts on top of onions and cover. cook for 18 minutes. remove from heat and cool enough to shred the chicken.
• 4 mix the shredded chicken with the onions, garlic and liquid from the pan and add the kernels from 3 ears of corn.
• 5 grill the corn for 15-20 minutes in husks. cool until it is easy to husk and cut kernels from cob.
• 6 at the same time, put poblanos on the grill and char on every side. put them in a paper sack for 15 minutes to sweat. remove the pepper skins. they should peel off easily. stem, seed and dice the peppers.
• 7 melt the butter in a saucepan until bubbly. add the flour and whisk for 1-2mins until flour is cooked. slowly add the warm chicken broth. cook until thickened and add 1 cup monterey jack cheese and the peppers. puree and taste for salt and pepper.
• 8 warm up a ladleful of sauce in a small sauté pan and put a tortilla in the pan cooking until pliable.
• 9 place the tortilla on a plate and fill with the chicken mixture and a sprinkling of pepper jack.
• 10 place in a greased 9x13-inch pan.
• 11 continue until all of the filling is used up.
• 12 cover the enchiladas with remaining sauce, sprinkle with the remaining corn and pepper jack cheese.
• 13 cover and bake at 375°f for 35 minutes. remove the foil and cook for 15 minutes more or until bubbly and golden.