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Mexican Blackened Chicken, Fresh Corn and Roasted Poblano Chile Enchiladas

This recipe was created by Chef Martin Lopez exclusively for The Bite of Seattle and for all of his Seattle friends using his favorite IPinum cookware. On this recipe the succulent chicken is enclosed in warm tortillas along with sweet summer corn, roasted Poblanos and a little queso fresco. The vibrant flavorful sauce is made from tomatillos, more roasted poblanos, onion, garlic and spices. Together the blackened spicy chicken and subtly sweet flavors from the plump corn kernels really compliment each other! Serves: 4- 6


4 breasts of chicken, skin off 11/2 tablespoons cumin 1 tablespoon chili powder 2 teaspoons garlic powder

1 teaspoon onion powder 1 teaspoon ground black pepper 1 teaspoon sea salt (or to taste)

Preheat oven to 350° F and place your IPinum Reversible Grill/Bake Plate in the oven to heat up along with your oven. Blend spices together in a small bowl. Dry chicken well with paper towel, then roll in rub mixture and lightly rub spices into the flesh with finger tips. Cover and refrigerate to allow spices to penetrate the meat, up to two hours before cooking, Open the oven and place your chicken breast directly to the hot plate to cook for 15 min. once done cool and diced; set to the side.


1 Tablespoon olive oil

1 Cup onion, diced 2 ears corn on the cob, shucked and kernels removed 2 Poblano chiles, divided ( save one for Tomatillo Sauce) 1⁄2 bunch Cilantro, chopped 2 teaspoons cumin salt and pepper to taste 10 ounces crumbled queso fresco cheese (or use shredded Mexican cheese blend) 8 12 x 6 inch corn/flour tortillas Tomatillo Sauce: 1 pound tomatillos, husks removed and quartered 1 cup diced white onion or two shallots 2 garlic cloves 1 Poblano chili roasted, peeled 1⁄2 cup water 1 teaspoon coriander 1 teaspoon salt 1⁄2 teaspoon pepper 2 Tablespoons vegetable oil 1 teaspoon lime juice 1⁄2 tsp of sugar 1⁄2 C cilantro chopped

Garnishes: Fresh cilantro, sour cream and hot sauce.


Char all sides of the 2 Poblano chiles over a gas burner, or broil in an oven. Once nicely charred, wrap in foil and let steam for 5 to10 minutes. Make filling: In a large skillet, heat 1 T oil over medium high heat and add onion. Stir for 3 to 4 minutes until tender, turn heat down to medium and add garlic. Sauté 2 minutes until fragrant. Add corn, turn heat to medium low and continue cooking 5 more minutes. Add diced smoked chicken. Turn heat off. Comeback to your Poblano chilies and remove from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and add half to the filling, reserving the other half for the sauce.

Make the sauce:

Place all the enchilada sauce ingredients except the cilantro in a blender. Bend until smooth. Pour into a medium pot and bring to a simmer over medium heat. Simmer 5 to 6 minutes. Turn heat off and stir in chopped cilantro. While the sauce is simmering,

Warm the tortillas:

Grill over a stovetop gas burner using tongs, or toast in the oven or over a grill, or in a microwave. You just want to heat up them so they become pliable, to prevent breaking while rolling. Pre heat oven to 375 F

Assemble enchiladas:

In your small Ipinum Roast/Bake Pan pour just enough tomatillo sauce to lightly coat the bottom. On a warm tortilla, place 2 3 Tablespoons cheese in a line down the center. Top with a 1⁄4 cup of filling, spreading to the edges. Roll tightly, placing it seam side down in the Ipinum Roast/Bake Pan dish right on top of the sauce. Continue assembling the enchiladas until the Ipinum Roast/Bake Pan is full. You should have 8-12 enchiladas. Top with enchilada sauce, sprinkle with remaining cheese, and cover with foil. Bake for 15 minutes. Remove foil, and bake for another 15 to 20 minutes longer until cheese has melted.

Serve with a dollop of sour cream, fresh cilantro and hot sauce.

Happy Cooking and Enjoy!

Chef Martin Lopez.

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