Green Chile Chicken Tacos

Chicken tacos with green chile salsa, chipotle crema, queso fresco, and Mexican street corn.

Ingredients

• 3 boneless, skinless chicken breasts
• 6 oz tomatillos, husked and rinsed
• ½ oz cilantro, divided
• 1 lime
• 1 garlic clove
• 4 oz poblano chile
• 3 tablespoons chopped green chiles
• 9 corn tortillas
• 2 packets mayonnaise, divided
• 4 oz queso fresco, divided
• ½ teaspoon chipotle paste
• ¾ teaspoon salt, plus more as needed
• Olive oil
• Black pepper

Instructions

1. Heat the oven to 425°F. Pat the chicken dry and season with ¾ teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a large oven-safe pan over medium-high heat. Sear the chicken until browned and no longer pink, about 4–5 minutes per side. Transfer to a plate to rest, then wipe out the pan.
2. While the chicken cooks, rinse and halve the tomatillos. Chop the cilantro, halve the lime, and mince the garlic. Halve the poblano lengthwise, remove the seeds and stem, and cut it into ½-inch pieces. Once the chicken has rested, roughly chop it.
3. Heat 1 tablespoon olive oil in the pan over medium-high heat. Add the tomatillos, garlic, poblano, and half the cilantro. Cook until softened, 6–7 minutes. Stir in the green chiles, chopped chicken, ¼ teaspoon salt, and pepper. Simmer until the liquid has evaporated, 2–3 minutes.
4. Wrap the tortillas in foil and warm them in the oven for about 5 minutes. Meanwhile, heat 1 tablespoon olive oil in a separate pan over medium-high heat. Add the corn and cook, stirring, until warmed through and beginning to brown, about 5 minutes. Remove from the heat and stir in half the mayonnaise, half the queso fresco, juice from half the lime, ½ teaspoon salt, and pepper.
5. Stir the chipotle paste, remaining mayonnaise, and a pinch of salt together in a small bowl to make the crema.
6. Divide the warm tortillas between plates and fill with the green chile chicken mixture. Top with the remaining cilantro and queso fresco, and drizzle with chipotle crema. Serve with the Mexican street corn and lime wedges.

Notes

• The photographed card lists a 40–50 minute total time.