Servings: 16 Servings
Calories: 372kcal
Equipment
- Oven
Ingredients
- 1 1/2 pounds skinless boneless chicken thighs
- 16 soft corn tortillas
- 3 tablespoons olive oil instead of vegetable oil
- Salt and freshly ground black pepper to taste
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon Southwest seasoning blend
- 1 medium red onion finely chopped
- 2 cloves garlic minced
- 1 cup frozen corn kernels thawed
- 5 whole canned poblano peppers seeded and roughly chopped
- 4 canned chipotle peppers minced
- 1 can of fire-roasted stewed tomatoes
- 1/2 teaspoon cornstarch
- 1 1/2 cups enchilada sauce
- 1 cup shredded Monterey Jack cheese and Mexican blend cheese
Garnish:
- Fresh cilantro
- finely chopped green onions
- a dollop of sour cream
- diced tomatoes
- a sprinkle of lime zest for added freshness
Instructions
Step 1: Prepare the Chicken
- Start by preheating your oven to 350°F. In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper.
- When the oil is hot, add the thighs. Cook until they are brown and cooked through, about 6-7 minutes per side. Remove them from the skillet and let them rest.
Step 2: Prepare the Sauce
- In the same skillet, add the chopped red onion and garlic, cooking until softened, about 4 minutes.
- Stir in the corn, chopped poblanos, and chipotle peppers. Add the can of fire-roasted tomatoes. This creates a thick, savory sauce. Sprinkle the cornstarch to help thicken it. Let it simmer.
Step 3: Shred the Chicken
- While the sauce simmers, shred your chicken thighs using two forks. You want nice, tender pieces that will fit perfectly inside those tortillas.
Step 4: Combine the Filling
- In a large bowl, mix the shredded chicken with half of the cheese blend. Add half of the sauce and stir until well combined.
Step 5: Fill the Tortillas
- Take your soft corn tortillas and fill each with about 1/4 cup of the chicken mixture. Roll them up tightly and place them seam-side down in a baking dish.
Step 6: Pour the Sauce
- Pour the remaining sauce over the top of the rolled tortillas. Then sprinkle the remaining cheese on top.
Step 7: Bake
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Notes
- Use Fresh Ingredients: Fresh herbs will elevate the dish.
- Adjust Spice Levels: Modify chipotle and poblano amounts for milder or hotter versions.
- Make-ahead Option: Prep the filling and sauce a day ahead. When ready, just assemble and bake.
- Tortilla Quality: Soft tortillas are key. If they crack, they’re not fresh enough.
- Choose Your Toppings: Personalize with your favorite garnishes for a dazzling presentation.
Nutrition
Serving: 290g | Calories: 372kcal | Carbohydrates: 21g | Protein: 37g | Fat: 15.6g | Cholesterol: 115mg | Sodium: 584mg | Fiber: 3g | Sugar: 4g
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