Smoked Chicken Enchiladas W Fresh Corn and Roasted Poblano Chilies Recipe

Ingredients For Smoked Chicken Enchiladas W Fresh Corn and Roasted Poblano Chilies Recipe

• 1.5 pound Chicken thighs, smoked, grilled and diced
• 1 tablespoon Olive oil
• 1 cup Onion diced
• 2 Ears corn on the cob, shucked and kernals removed
• 2 Poblano chiles, divided save one for tomatillo sauce
• 0.5 bunch Cilantro, chopped
• 2 teaspoon Cumin
• As required Salt and pepper to taste
• 10 ounce Crumbled queso fresco cheese
• 6 inch 8 12 corn/flour tortillas
• Tomatillo sauce
• 1 pound Tomatillos, husks removed, quartered
• 1 cup Diced white onion or two shallots
• 2 Garlic cloves
• 1 Poblano chili roasted, peeled
• 0.5 cup Water
• 1 teaspoon Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoon Vegetable oil
• 1 teaspoon Lime juice
• 0.5 teaspoon Sugar
• 0.5 C cilantro chopped
• Garnishes:fresh cilantro, sour cream and hot sauce