Chipotle Chicken Enchiladas with Elote Salsa

Fiesta!

Just like I have an arsenal of macaroni and cheese, gumbo, tacos, and burritos recipes, I also have a wide range of enchilada recipes. 

Today I am taking two, actually three of my favorite Mexican recipes and combining them into one. That would be chili verde, chiptole chicken and elotes. YUM!


All that is missing is a big daiquiri or margarita, and since I don't drink alcohol, you will have to make mine a virgin!

  
I took all the elements of elotes, which are Mexican street food. All over Mexico you will find these carts with steamed corn, usually wrapped in foil, smothered with mayonnaise, cheese, and chili powder. 

They are truly, divine. I omitted the mayonnaise for a little bit of olive oil. 

I made fresh green chili verde for my enchilada sauce. If you any left over, top it over the hot enchiladas prior to serving.

These enchiladas are creamy, savory, with a bit of a kick but not too spicy for those of you who can't handle a lot of heat. 

Please enjoy these and I hope they become a favorite of your family, as they are of mine.

Chipotle Chicken Enchiladas with Elote Salsa 

             

4 chipotle peppers

4 cloves garlic

1 lb. chicken breast, boneless, skinless, cut in ½” cubes

1 tbsp chili powder

1 tbsp. seasoning salt

1 tbsp. oregano

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. black pepper

1 lime, juiced

1 lemon, zested, juiced

Extra virgin olive oil

Tacos shells

4 c. grated cheese, sharp, and jack cheese

Directions:

Mince chipotle fine as possible. In a large bowl add diced chicken breast, all the seasonings, lime and lemon, toss in minced chipotle, mix well. Refrigerate for about 30 minutes.

In a large skillet add about two tablespoons of olive oil over medium heat. Add chicken and saute until browned and no longer pink about 10-15 minutes. Allow to cool.

Green Chili Enchilada Sauce

2 lbs. of tomatillos

5 cloves of garlic

1 lime, juiced

1 Anaheim Chili

1 Poblano Chili

2 Jalapenos

1 large onion

1 bunch of cilantro

1 tsp. black pepper

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika

1 tsp. chili powder

Directions:

Preheat oven to broil

Rinse all vegetables. In a roasting pan take all vegetables except cilantro. Pour two tablespoons of olive oil over vegetables, sprinkle a little salt and toss well. 

Broil turning as needed until the vegetables are blackened. Remove from oven allow cooling slightly, peeling the skin and removing seeds from peppers. 

Add all ingredients to blender; add seasonings and cilantro blend well. 

Elotes Slaw:

4 corn on the cobs

1 bell pepper

1 jalapeno pepper

3 cloves of garlic

½ red onion

1 tsp. black pepper

1 tsp. onion powder

1 tsp. chili powder

1 c. Cotija cheese, grated

Extra virgin olive oil

2 avocados diced

Directions:

Preheat oven to broil:

Take corn, bell pepper, onion, jalapenos, and garlic, sprinkle about 1 tablespoon of olive oil over vegetables, add a sprinkle of salt and pepper. Broil until slightly blackened, turning as needed. Allow to cool, remove skin from peppers. 

Shuck corn and set aside. Dice vegetables and set aside.

In a large bowl add shucked corn kernels, all the vegetables, seasoning and cheese. Toss in diced avocados and mix well. Add juice of 1 lime. Add 1 tablespoon of olive oil to moisten mixture. Mix well and refrigerate until ready to use.

To Assemble:

Preheat oven to 375 degrees

In a 9 X13 oven proof dish, spray with non stick cooking spray, add about 1 ½ cups of green chili sauce on bottom, spread out. 

Take taco shells and heat them in the microwave for about 30 seconds until pliable or in a skillet heat a little oil and lightly soften tortillas one at a time about 10 seconds on each side, drain on paper napkins. 

Mix chicken and elotes together. Dip each taco shell in green chili. Place about 1/4 cup of mixture in the middle of a taco shell, add a little cheese and roll. Repeat until the pan is full. Cover with more cheese and  top with green chili. Bake at 375 degrees for about 30 minutes are until browned.