Serves: 2-4 | Time: 1 hour
This recipe makes great use of the sweet corn you’ve been receiving in your shares lately. You can either bake it all in a separate dish or use the same skillet that you used to saute the chicken mixture!
INGREDIENTS
- 1 lb chicken breast, sliced into ¼ inch pieces
- Coconut oil
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Salt and black pepper
- 1 medium onion, sliced into crescent moons
- 1 medium bell pepper, seeds removed and sliced
- 1 jalapeno, diced (you can remove the seeds depending on your spice level preference)
- 1 cup + ½ cup salsa verde
- 2 cups sweet corn removed from the ear
- ½ cup sour cream
- 1 cup + ½ cup queso fresco, crumbled
- 3 tablespoons fresh chives, chopped
- 6 corn tortillas, warmed up so they’re soft
- Cilantro for garnish
DIRECTIONS
- Preheat oven to 400 degrees. Heat coconut oil in a pan on medium heat. Add chicken and spices and saute until the chicken is seared on all sides. Add onions, garlic, bell pepper, jalapeno, and a dash of salt and black pepper and continue to saute until softened, about 7 minutes.
- Pour chicken mixture into a baking dish and mix with 1 cup of the salsa verde. Spread out the mixture to coat the bottom of the pan.
- Husk the corn and remove the silk. Hold the ear of corn above a bowl and use a knife to slice off the kernels of about 2 ears of corn. Mix corn, sour cream, chives, and 1 cup of the queso fresco in a large bowl.
- Spread a portion of the corn mixture on a tortilla, roll it up, and place it seam side down on top of the chicken mixture. Continue with the remaining tortillas.
- Pour over the remaining ½ cup of salsa verde and ½ cup queso fresco.
- Bake for 20 minutes. Garnish with cilantro and serve.