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Grilled Creamy Poblano and Corn Chicken Enchiladas

By Christie Vanover, Pitmaster, GirlsCanGrill.com

When you think of cooking over live fire, enchiladas probably don’t come to mind, but with the Breeo® and adjustable Outpost™ grill, you can make just about anything outdoors. 

The Outpost grill is designed to be raised and lowered. This allows you to cook close to the flames when you want to get that direct heat on your ingredients, or you can raise it for a more indirect heat setting, which is great for baking.

This recipe for grilled creamy poblano and corn chicken enchiladas uses both a low and medium setup. We’ll start with the low setting to develop a wonderful char on the chicken, onions, poblano and corn.

Add hardwood or lump charcoal to your Breeo fire pit and get it fired up. Add the Outpost grill and lower it all the way down. 

Preheat the grill to about medium-high heat. You’ll know you’ve reached this heat when you can hold your hand over the grate for about 3-4 seconds. If you can’t hold it there that long without it getting too hot, let the coals burn a bit longer or slightly raise the grate. If you can hold your hand there for longer than 4 seconds, either your wood isn’t fully lit, or you need to add more.

Drizzle olive oil on the chicken, poblano pepper, corn and onion slices and season with taco seasoning. There’s a recipe for the seasoning below, but you can also use a store-bought taco seasoning.

Once the grill is at the ideal temp, add the seasoned ingredients. The onions will cook up the fastest at about 2-3 minutes per side. For the poblano pepper, cook it until the skin begins to bubble. Then, remove it to a plastic bag for five minutes. As it steams in the bag, the skin will lift from the pepper, allowing you to scrape it right off. 

The corn and chicken will take about 15 minutes each, with some flipping throughout the cook. 

Once everything is cooked through, dice it all up to make the enchilada filling. Combine the diced ingredients with the green enchilada sauce, sour cream, some of the cheese and more taco seasoning.

As for cheese, go with any type that melts well, such as cheddar, Monterey jack, pepper jack, Oaxaca or Chihuahua.

This recipe calls for canned green enchilada sauce, but if you make your own sauce, more power to you. Definitely go with that. You can choose a hot or mild sauce, depending on your heat preference. 

Now that the filling is ready, it’s time to rock and roll. The below recipe uses 12 mini street taco size tortillas that are baked in two disposable 8.5x6-inch aluminum drip pans. You can also prepare this with regular size tortillas in a 13x9 pan.

Pour a half-cup of sauce in the bottom of each pan and add the rolled enchiladas right on top.

Then add more sauce, more cheese and some of the diced peppers and corn. 

Here’s where your fire pit becomes an oven. Top each pan with some non-stick aluminum foil and raise the Outpost grill a few inches. 

By lifting the grate away from the heat, the pans of enchiladas will bake without burning the bottoms.

Since everything is already cooked through, all you’re doing in this step is melting the cheese that’s both inside and on top of the enchiladas. This will take about 15-20 minutes. It’s okay to peek and check on it. 

Once it reaches the melty stage, grab a spatula and some plates and dig in. 

 WHAT YOU'LL NEED

2 chicken breasts

1 cob of corn 

1 poblano pepper

3 white onion slices

Olive oil 

5 tsp taco seasoning (see below)

2 10-oz cans green enchilada sauce 

1/4 cup sour cream

1 cup shredded chees 

12 street taco flour tortillas 

2 disposable 8.5-6-inch aluminum drip pans 

    PREPARATION

    Setup the Breeo® fire pit with the Outpost™ grill and start your fire. Once the surface of the grill reaches medium-high heat, it’s ready. 

    Rub the chicken and vegetables with olive oil and sprinkle all sides with about three teaspoons taco seasoning. 

    Grill the chicken on the Outpost™ for 7-8 minutes per side to an internal temp of 165F degrees.

    At the same time, char the onions, pepper and corn. Remove everything from the heat. 

    Place the charred pepper in a plastic bag for 5 minutes. Then, remove the skin, stem and seeds and dice the pepper.

    Dice the onion and chicken and cut the kernels off the cob. Reserve about two tablespoons of the peppers and corn for the topping.

    In a medium bowl, combine the green enchilada sauce, sour cream and two teaspoons taco seasoning. 

    Set the two pans on the counter. Pour 1/2 cup of the sauce into each.  

    In a separate bowl, gently combine the chicken, onions, corn, peppers, 1/2 cup shredded cheese and 1/2 cup of the sauce.

    Spoon about two tablespoons of the chicken mixture onto the center of each tortilla and roll them up. Place each rolled tortilla into the pans on top of the sauce. You should be able to fit six per pan.

    Pour 1/2 cup of sauce on top of each pan. Sprinkle 1/4 cup shredded over each pan and top with the reserved grilled peppers and corn. 

    Cover with non-stick foil. Lift the Outpost grill a few inches, and place the pans on the fire pit for 15-20 minutes to melt the cheese. 

    Taco seasoning

    1 tsp salt

    1 tsp granulated garlic

    1 tsp granulated onion

    1/2 tsp ground cumin

    1/2 tsp smoked paprika

    1/2 tsp dried oregano

    1/4 tsp sugar

    1/8 tsp ground cayenne 

    Combine the taco seasoning ingredients.