Chicken & Cheese Enchilada Bowls with Poblano Peppers and Corn
Chicken and Cheese Enchilada Bowls with Poblano Peppers and Corn
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Cripsy corn tortilla bowls filled with chicken and cheese tossed with red chili enchilada sauce and topped with poblano peppers and corn.
Course: Entree
Cuisine: Mexican
Keyword: appetizer, cheese, chicken, enchilada, entree, mexican
Servings: 8
Author: Beth Jackson Klosterboer
Corn Tortilla Bowls
  • 8 corn tortillas
  • 1 1/2 tablespoons vegetable oil
Chicken in Enchilada Sauce
  • 1 1/2 tablespoons vegetable oil
  • 1 large shallot finely chopped
  • 2 medium cloves garlic minced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ┬Ż teaspoon table salt
  • 1 1/2 teaspoons granulated sugar
  • 20 ounces boneless skinless chicken thighs, cut into 1-inch long strips
  • 8 ounces tomato sauce
Peppers and Corn
  • 1 tablespoon vegetable oil
  • 1 large shallot diced
  • 1 poblano pepper seeded and cut into 1/2 inch pieces
  • 1 clove garlic
  • 3/4 cup fresh or frozen corn
  • kosher salt and black pepper
  • 8 ounces Sargento┬« Fine Cut Shredded 4 Cheese Mexican blend
  1. Preheat oven to 425 degrees F.
  2. Spray 8 glass custard cups with non-stick spray.
Corn Tortilla Bowls
  1. How to make Corn Tortilla Bowls
  2. Wet 2 paper towels with water then ring out excess.
  3. Set 8 corn tortillas in between the two paper towels.
  4. Heat in the microwave on high for 30-45 seconds, just to soften the tortillas.
  5. Brush both sides of the corn tortillas with oil.
  6. Press into a bowl shape in the custard cups, crimping as needed.
  7. Bake for 6 minutes.
  8. Remove tortillas from custard cups.
  9. Turn them upside down on a baking sheet and bake for 2-4 more minutes until the bottoms lightly brown.
  10. Remove and set right side up on baking pan.
  11. Reduce oven to 350 degrees.
Chicken Enchilada Sauce
  1. Heat oil in a skillet set over medium high heat just until shimmering.
  2. Add shallot and stir occasionally until light golden brown.
  3. Stir together garlic, chili powder, coriander, cumin, salt, and sugar.
  4. Add to cooked shallots and stir constantly for about 30 seconds, until fragrant.
  5. Add chicken pieces and toss to coat.
  6. Let cook, stirring occasionally, for 1 minute, then pour in the tomato sauce.
  7. Bring to a boil, then reduce heat to low and cook for 14 minutes, stirring as needed.
  8. Remove from heat and set aside until ready to assemble enchilada bowls.
Poblanos and Corn
  1. Heat oil in skillet set over medium high heat until shimmering.
  2. Add chopped poblano pepper and shallot and cook until peppers begin to blister and soften.
  3. Toss in garlic and corn and cook for 3 minutes.
  4. Remove from heat and season with salt and pepper.
Assemble and add Toppings
  1. Chicken & Cheese Enchilada Bowls with Poblano Peppers and Corn Recipe
  2. Fill each corn tortilla bowl with about a tablespoon of the cheese.
  3. Stir about 2/3 cup of the cheese into the chicken then equally divide it among the corn tortilla bowls.
  4. Sprinkle on Poblano pepper and corn mixture.
  5. Top with the remaining cheese.
  6. Bake for 8 minutes until heated through.