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