Chipotle Chicken Corn Enchiladas

Updated: Aug 30


August 30 2020

There is nothing more delightful than a one-sheet pan meal. While this entire dish isn't prepared on one sheet pan, it's pretty close. All of the enchilada filling ingredients get thrown together on a sheet pan: chipotle chicken, corn, onions, garlic & the poblano pepper. You roast them all together, then shred the chicken, remove the corn kernels, de-seed the pepper and throw it all back on the sheet. That gets mixed with cheese and salsa verde and well, you have an absolutely delicious filling for your enchiladas!

And, it really is delicious! These flavors all blend beautifully together...so much, that I found myself just eating spoonfuls of the filling right out of the bowl. Who needs tortillas, anyway?? Ok, fine, I guess if you're making enchiladas, you do, but don't feel bad about converting this into a yummy salad and topping it with the chipotle chicken corn filling!


Chipotle Chicken

Corn Enchiladas


Makes: 8 servings

Prep Time: 15 minutes Cook Time: 30 minutes

Total Time: 45 minutes


1 pound boneless skinless chicken tenders or small breasts

2 tablespoons extra virgin olive oil

1 chipotle chilies in adobo, finely chopped (or 1 tsp chipotle chili powder)

Kosher salt and black pepper

3 ears corn

1 poblano pepper

1 yellow onion, quartered

4 whole garlic cloves, peeled

3 cups salsa verde (I prefer Herdez salsa verde)

1/2 cup fresh cilantro, chopped, plus more for serving

6-8 corn or flour tortillas

1 cup shredded cheddar cheese

1/4 cup shredded pepper jack cheese or additional 1/4 cup shredded cheddar cheese (if you don't like it as spicy)

Avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving


Preheat the oven to 400°F.


On a baking sheet, toss the chicken with 1 tablespoon olive oil, the chipotle chilies, and a pinch each of salt and pepper. Arrange the corn, poblano, onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 15 minutes, until the chicken is cooked through. Remove the chicken from the baking sheet. Switch the oven to broil. Broil the vegetables until lightly charred, 1-2 minutes. Watch closely, then remove everything from the oven.


Shred the chicken with two forks. Remove the corn kernels from the cob, de-seed the poblano pepper and cut into slices, and chop the onions and garlic. Add everything back to the baking sheet and toss with 1 cup salsa verde, half the cheese, and the cilantro (or, if you don't mind getting a bowl dirty, I actually tossed it all together in a bowl...it was easier to toss!).


Pour 1 cup of the salsa verde onto the bottom of a 9x13 inch baking dish. Spoon the chicken mixture down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!


Recipe inspired by Half Baked Harvest


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CHIPOTLE CHICKEN CORN ENCHILADAS
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