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Green Chile Chicken Tacos

Green Chile Chicken Tacos with Mexican Street Corn

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We love tacos with a little heat! The proof: This Popular Recipe never made it out of the kitchen during rounds of testing and tasting. A trifecta of roasted green chile, poblano, and tomatillo makes for a spicy-tangy salsa that's tossed with chicken and piled into warm tortillas. For toppings, choose from a dollop of chipotle crema, fresh cilantro, and a sprinkle of queso fresco. Accompanied by creamy Mexican street corn brightened with fresh lime, will these make it out of your kitchen?

  • Spicy
Serving size
Prep & cook time
Cooking Skill
  • Calories 750
  • Protein 39g
  • Total Carb 62g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • diced green chiles
    • 2 tablespoons
    • diced green chiles
  • mayonnaise
    • 1 container
    • mayonnaise
  • garlic
    • 1 clove
    • garlic
  • corn tortillas
    • 6
    • corn tortillas
  • corn
    • 2 cups
    • corn
  • cilantro
    • 1/8 ounce
    • cilantro
  • poblano chile
    • 1
    • poblano chile
  • chipotle paste
    • 1/2 teaspoon
    • chipotle paste
  • tomatillos
    • 6 ounces
    • tomatillos
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • queso fresco
    • 2 ounces
    • queso fresco
  • lime
    • 1
    • lime

What You’ll Need

  • black pepper
  • olive oil
  • kosher salt
  • 10" medium pan with lid
  • aluminum foil
  • 12" large pan

Cooking Steps

  1. Cook chicken

    Cook chicken

    Preheat oven to 425°F. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate or cutting board and set aside to rest, about 5 minutes. Wipe pan clean and reserve for cooking salsa.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, halve lime; cut 1 half into wedges for serving. Mince garlic. Remove and discard husks from tomatillos, rinse well, and cut into ½-inch pieces. Rinse cilantro and roughly chop leaves, discarding stems. Rinse poblano, halve lengthwise, and using a knife tip, discard seeds and stem; cut into ½-inch pieces. Once rested, roughly chop chicken.

  3. Cook green chile salsa

    Cook green chile salsa

    Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add garlic, tomatillos, poblano, and half of cilantro. Cook until tomatillos are soft and jammy, 6-8 minutes. Reduce heat to medium and add green chiles, chopped chicken, 3 tablespoons water, ¼ teaspoon salt, and pepper. Simmer until liquid is fully evaporated, 2-3 minutes. Remove from heat and cover to keep warm.

  4. Make Mexican street corn

    Make Mexican street corn

    Stack tortillas, wrap in foil, and place in oven to warm through, about 5 minutes. Meanwhile, heat ½ tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add corn and sauté, stirring, until warmed through and beginning to brown, 5 minutes. Remove pan from heat. Stir in 2 teaspoons mayonnaise, half of queso fresco, juice of ½ lime, ¼ teaspoon salt, and pepper as desired.

  5. Make chipotle crema

    Make chipotle crema

    Stir chipotle paste and ⅛ teaspoon salt into container with remaining mayonnaise to make crema. Set aside until ready to serve.

  6. Plate tacos

    Plate tacos

    Divide warmed tortillas between serving plates and fill with green chile chicken, remaining cilantro and remaining queso fresco. Drizzle over chipotle crema (it's a bit spicy—start with a little, then add more depending on your preferences). Serve with Mexican street corn and lime wedges for squeezing over. Dig in!

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