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Green Chile Chicken Tacos

Green Chile Chicken Tacos with Mexican Street Corn

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Recipe Details


This repeat favorite recipe never made it out of our 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 tacos make it out of your kitchen?


  • Spicy

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 790
  • Protein 50g
  • Total Carb 59g
  • Total Fat 38g

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

Ingredients & Equipment

What we send

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

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 10" medium pans, 1 with lid
  • aluminum foil

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, remove and discard husks from tomatillos, rinse well, and cut into ½-inch pieces. Rinse remaining produce. Roughly chop cilantro leaves, discarding stems. Halve lime; cut 1 half into wedges for serving. Mince garlic. Halve poblano 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 tomatillos, garlic, 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 pan from heat and cover to keep warm.

  4. Make Mexican street corn

    Make Mexican street corn

    While salsa cooks, stack tortillas, wrap in foil, and place in oven to warm through, about 5 minutes. Meanwhile, heat ½ tablespoon olive oil in a separate medium 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 1 packet mayonnaise, half of queso fresco, juice of ½ lime, ¼ teaspoon salt, and pepper as desired.

  5. Make chipotle crema

    Make chipotle crema

    While corn cooks, in a small bowl, stir together chipotle paste, remaining mayonnaise, and ⅛ teaspoon salt to make crema. Set aside until ready to serve.

  6. Assemble and plate tacos

    Assemble and 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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