1. Heat oil in a large nonstick skillet over medium high heat. 2. Add poblano chiles; saute until beginning to soften, about 3 minutes. 3. Add chicken, cumin, and chili powder; sprinkle with salt and pepper. 4. Saute until chicken is almost cooked through, 2 to 3 minutes. 5. Mix in taco sauce, cook 1 minute. 6. Stir in corn; saute until heated through, about 1 minute. 7. Season to taste with salt and pepper. 8. Remove from heat; cover to keep warm. 9. Working with one tortilla at a time, heat tortillas over open flame or on a hot cast iron griddle until beginning to soften and brown in spots, about 15 seconds per side. 10. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro. 11. Fold in sides of tortilla over filling; roll up, enclosing filling. 12. NOTE: Poblano chiles are often called pasillas. 13. Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
