Roasted Corn and Poblano Pepper Enchiladas Recipe

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4 from 1 vote

Roasted Corn and Poblano Pepper Enchiladas Recipe

Fresh roasted corn and poblano peppers with melted cheese and salsa verde. Yum.

Course Main Course

Cuisine Mexican

Keyword corn, enchiladas, poblano

Prep Time 45

Cook Time 1 30

Total Time 2 15

Servings servings

Calories 314kcal

Cost $10

Ingredients

Salsa Verde

1 lb tomatillos paper skin removed
2 teaspoon canola oil
1 each serrano chile cut in half, stemmed and seeded
2 cloves garlic skins on
½ large white onion chopped
1 cup cilantro coarsely chopped, with stems
1 each lime juiced
2 teaspoon kosher salt

Roasted Corn and Poblano Pepper Filling

2 ears fresh corn
2 each poblano peppers
1 tbs olive oil
¼ large white onion diced
2 cloves garlic minced
¾ teaspoon ground cumin
2 tbs all purpose flour
1 cup chicken stock
½ cup cilantro chopped

Enchiladas

8 each corn tortillas
1 cup jack cheese grated
¼ cup cilantro chopped
¼ cup Mexican crema

Instructions

Salsa Verde

Preheat the broiler. Toss the tomatillos, serrano chile and onion with the oil in a large bowl. Move them to a sheet pan covered with foil. Broil for 6 minutes. Remove the garlic and turn the other vegetables over. Broil until slightly charred, about 6 minutes more. Set aside and allow to cool.
Peel the skin off the garlic and discard. Place the garlic cloves and the rest of the charred vegetable in a blender. Add the cilantro, lime juice and salt and blend on high until smooth.

Roasted Corn & Poblano Pepper Filling

Place ears of corn with husks onto a hot barbecue. Roast the corn in the husk for about 25 minutes, turning every 5 minutes. The outside of the husk will be a bit burned, that's OK. Carefully peel back the husk and inspect the corn. If there are some black spots, it's done. If you don't have a barbecue available, remove the husks and cook under a low broiler turning frequently. Allow the corn to cool. Remove the husks and silk, rinse with cool water, and cutoff the kernels.
Place the poblano peppers directly on the barbecue grill and cook until the skin has blackened (about 6-8 minutes). You can also cook the peppers directly over the flame on a gas range. Turn the peppers over and cook the other side. When the skin is blackened all the way around, remove the peppers and place them in a paper bag to cool (about 10 minutes). The paper bag allows the peppers to let off steam and loosen the skins. Don't use a plastic bag. The peppers are too hot and will melt the plastic.
When the peppers are cool, rinse them under cold water to remove the skins. Remove the stem and seeds. Cut into ½" pieces.
Heat 1 tablespoon of olive oil in a medium saucepan over medium-low heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and the cumin and cook for one minute. Stir in the flour and cook for another minute while stirring constantly. Add the chicken stock and stir well. Add the corn kernels, diced poblano peppers and cilantro. Stir to combine. Cook 5 minutes to thicken.

Build the Enchiladas

Preheat the oven to 350°F. Spray some cooking spray oil into the bottom of a 9 X 13 pan. Preheat about 1 cup of vegetable oil in a small fry pan to 350°F. Quickly fry a tortilla in the hot oil for 5 seconds. Turn it over and fry it for another 5 seconds then blot dry on paper towels. This will help the tortilla roll up and not crack. Add ⅓ cup of the salsa verde and spread to cover the bottom of the pan. Add some salsa verde to a 8 X 8 pan. Dip a tortilla in the salsa and place on a cutting board.
Place a scoop of the roasted corn and poblano pepper mixture in the center of the tortilla and spread it out in a line about 1" wide and the length of the tortilla. Add some cheese and roll the tortilla into an enchilada. Place the enchilada seem side down in the 9 X 13 pan. Complete the other seven enchiladas and place them side by side in the pan. Pour salsa over the top and sprinkle with cheese.
Bake uncovered for 30 minutes. Drizzle some Mexican crema over the top. Sprinkle with a little cilantro and serve.

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