These creamy, cheesy enchiladas blend the sweetness of corn with the smokiness of roasted poblano peppers and tender shredded chicken. Wrapped in flour tortillas and smothered in a tangy green chili cream sauce, this comforting dish is perfect for weeknight dinners or casual entertaining.

Ingredients

Sauce

• 1 (14-ounce) can green chili enchilada sauce
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1 Tablespoon lime juice
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Filling

• 3 cups shredded rotisserie chicken
• 1 medium Jalapeño, diced (optional)
• 2 roasted poblano peppers, peeled, seeded, and diced
• 1 cup sweet corn (canned, frozen, or fresh), divided
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup prepared sauce (from above)

Assembly & Topping

• 8 large flour tortillas
• Remaining sauce
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup crumbled queso fresco
• 2 Tablespoons chopped fresh cilantro
• Diced Jalapeño (optional, for garnish)
• Lime wedges (for serving)

Preparation

1. Roast the poblano peppers: Place whole poblanos directly over a gas flame or under a broiler, turning until all sides are blackened. Transfer to a bowl, cover with foil or plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and dice the flesh. Set aside.
2. Preheat oven to 400°F.
   Lightly grease a 9×13-inch baking dish.
3. Prepare the sauce: In a medium bowl, whisk together the enchilada sauce, sour cream, mayonnaise, lime juice, chili powder, garlic powder, onion powder, salt, and black pepper until smooth.
4. Make the filling: In a large bowl, combine the shredded chicken, diced Jalapeño (if using), diced roasted poblano peppers, 1/2 cup corn, cheddar, Monterey Jack, and 1/2 cup of the prepared sauce. Stir until fully combined.
5. Assemble the enchiladas: Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Spoon approximately 1/2 cup of filling onto each tortilla, roll tightly, and place seam-side down in the dish.
6. Top and bake: Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining cheddar and Monterey Jack cheeses, and crumble queso fresco over the top. Bake uncovered for 20 minutes.
7. Add corn and finish baking: Remove the dish from the oven, sprinkle with the remaining 1/2 cup corn, and return to the oven for an additional 10 minutes, or until hot and bubbly.
8. Garnish and serve: Sprinkle with chopped cilantro and additional diced Jalapeño, if desired. Serve hot with lime wedges on the side.