Past Recipes
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: These 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 cotija cheese. Accompanied by creamy Mexican street corn brightened with fresh lime, will these make it out of your kitchen?
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • lime
    • 1
    • lime
  • tomatillo
    • 5 ounces
    • tomatillo
  • cilantro
    • 1/8 ounce
    • cilantro
  • garlic
    • 1 clove
    • garlic
  • poblano pepper
    • 1
    • poblano pepper
  • diced green chiles
    • 2 tablespoons
    • diced green chiles
  • corn tortillas
    • 6
    • corn tortillas
  • corn
    • 2 cups
    • corn
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise
  • Cotija cheese
    • 1/4 cup
    • Cotija cheese
  • chipotle in adobo
    • 1
    • chipotle in adobo

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 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 1 tablespoon 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, reserving pan for cooking salsa, and set aside to rest for about 5 minutes.

  2. Prepare Ingredients

    Prepare Ingredients

    While chicken rests, halve lime; cut 1 half into 2 wedges and set aside for serving. Remove and discard husks from tomatillo, rinse well, and cut into ½-inch pieces. Rinse cilantro and roughly chop leaves, discarding stems. Mince garlic. Rinse poblano and halve lengthwise. Using a knife tip, remove and discard seeds, then cut into ½-inch pieces. Once rested, roughly chop chicken.

  3. Cook Green Chile Salsa

    Cook Green Chile Salsa

    Wipe pan from chicken clean and return to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add tomatillo, garlic, poblano, and half of cilantro. Cook until tomatillos are soft and jammy, 6-8 minutes. Season with ¼ teaspoon salt and black pepper. Reduce heat to medium and add green chiles, chopped chicken, and 3 tablespoons water. Simmer until liquid is evaporated, 2-3 minutes. Remove pan 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 cotija cheese, and juice of ½ lime. Season with ¼ teaspoon salt and black pepper, transfer to a bowl, and set aside.

  5. Make Chipotle Crema

    Make Chipotle Crema

    While corn cooks, mince up to ¼ of chipotle pepper (if you want a milder crema, mince enough to yield ½ teaspoon—you can always taste and add more) and place in a small bowl. Add remaining mayonnaise and stir to combine. Season with ⅛ teaspoon salt and set aside until ready to serve. Save remaining chipotle pepper for another recipe—make more crema and swipe on burgers to add a little heat!

  6. Plate Tacos

    Plate Tacos

    Pile green chile chicken into warmed tortillas and garnish with remaining cilantro and remaining cotija cheese. Drizzle over chipotle crema. Serve with Mexican street corn and lime wedges for squeezing over. Dig in!

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