Homemade corn tortillas wrapped around a smoky chicken and corn filling, baked in a green tomato sauce, with pepper jack and cheddar cheese, served with fresh avocado and crema.
I have a deep love for enchiladas that stretches back to my childhood. I remember my grandmother standing over the stove lightly frying corn tortillas, dipping them in a fragrant red chili sauce, stuffing them with chicken and cheese, baking them off in the oven, and serving with some freshly grated onion. Just the memory makes my mouth water and stomach growl.
This memory has inspired me over the years not only to replicate her recipe but to concoct my own versions. The enchiladas I am sharing with you today is my latest concoction.
I used fresh tortillas to make these enchiladas, but store-bought will work just as good. If you would like to make your own, check out the video above for the recipe and how to.
The filling for the enchiladas starts by seasoning chicken with paprika and chili powder to give it some smokiness. Then, sweating some onions and garlic to build on these flavors. The addition of fresh corn to the mix adds sweetness and some veggie power.
A lot of green tomato sauces are made by blending fresh tomatoes. I decided to cook this sauce because I didn’t want the pungency of raw onions and lightly cooking the tomatoes, softens, and helps them to release their juices.
Instead of serving the enchiladas with freshly grated onion, I opted for some sliced avocado, crema, and Fresno chilis for some heat. While these enchiladas are not what I remember from my childhood, they still came out pretty tasty!
Green Tomato Sauce
- 1/2 cup onion chopped
- 1/2 fresno chili deseeded and chopped
- 1 cup green tomatoes diced
- 1/2 bunch cilantro stemmed and rough chopped 1/4 cup
- 1 tsp garlic minced
- 1 lime juiced 1/4 cup
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp cumin
- sugar to taste
- 1/2 tsp oil
Chicken and Corn Filling
- 12 ounces chicken thighs boneless, skinless 3-4
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 onion 1 cup
- 1 tbsp garlic minced 3 cloves
- 1 corn cut off the cobb 1/2 cup
- 1/2 cup chicken stock
- 1/3 cup green onions chopped 1 bunch
- 1 tsp oil
- 2-3 cups shredded pepper jack and cheddar cheese
- 8 corn tortillas
- crema or sour cream
Green Tomato Sauce
- Heat a skillet with oil over medium high heat. Add the onions and sweat.
- When the onions start to soften add the garlic, chili, green tomato, salt, pepper, and cumin. Cook until tomatoes are soft. Turn off the heat and add cilantro.
- Blend the tomato mix with the lime juice. Season with a little sugar if mixture is too bitter.
Chicken and Corn Filing
- Cut the chicken into chunks and season with paprika, chili powder, cumin, salt, and pepper.
- Heat a skillet with oil over medium high heat. When the oil shimmers add the onions. Cook until soft.
- Add the garlic and the corn to the pan. Allow the onions and corn to get a little bit of color.
- Add the chicken to the pan and brown.
- When the chicken has some color add the chicken stock. Scrape up any brown bits in the pan and allow the liquid to completely cook out.
- Remove the pan from the heat and mix in the green onions.
- Spread 1/4-1/3 cup of the green tomato sauce in a baking dish.
- If using fresh tortillas fill each tortilla with some cheese and filling and place in the baking dish. If using store bought tortilla. Heat a skillet on medium high with enough oil to cover the bottom. Quickly fry the tortillas in the oil to soften them. Then fill with cheese and filling.
- When all of the tortillas have been filled. Spread 1/3-1/2 cup of sauce over them. Top with a generous layer of cheese.
- Bake in a 350 degree oven for 30 minutes or until lightly browned.
- Serve with crema and fresh avocado.