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The best summertime Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas. Chipotle chili seasoned chicken, charred sweet corn, and poblano peppers tossed with salsa verde. Wrap it all up in corn tortillas topped with two kinds of cheese and bake to golden cheesy perfection. Finish these light and healthy enchiladas off with avocado, lots of cilantro, and fresh lime. The perfect weeknight enchilada recipe made entirely on one sheet pan in less than an hour.
As promised yesterday, a summer Mexican inspired Monday night dinner for you all! Oh, these enchiladas. I’ve been excited about them for over a week and I’m looking forward to making these again tonight for dinner. Because there will indeed be an Instagram story featuring these enchiladas. They are just so delicious.
Since it is now peak summertime (wow, time is flying), I am embracing summer’s produce stars all month long. Corn is going to be a regular throughout July and August. My family loves sweet summer corn and I enjoy finding new ways to incorporate it into simple recipes, like last week’s corn ravioli.
This week, I’m switching it up completely and going Mexican…enter this chicken enchiladas recipe. They really do scream summer, and they’re the simplest to throw together on a weeknight too.
The inspiration.
Really the only inspiration behind this recipe was the desire to use summer corn in a new way. Well, that and time. This summer more than ever I’m really focusing on time and how I am spending it. With our weather being almost picture-perfect this last week, I want to make sure I’m getting out to enjoy it before summer is gone.
This means simple recipes that don’t require too much prep work or time.
Sheet pan dinners are the name of the game. Their only downside is the use of the oven, but for me, it’s worth it. I love cooking everything all at once. It just makes life simpler and always turns out a delicious family dinner.
Really hoping you all agree, because my hope is that everyone is adding chicken enchiladas to tonight’s dinner menu. Or at least add them to your dinner menus sometime soon!
The (simple) details.
To make these sheet pan chipotle cheddar corn chicken enchiladas it all starts with a sheet pan and chicken. And since I feel like some of you may ask, for all of my sheet pan dinners I really love using a sturdy sheet pan like this one.
Toss the chicken breasts simply with chopped chipotle chilies in adobo, salt, and pepper. We love slightly spicy, smoky chipotle chilies. But if you prefer a low heat level, just use one to two chilies. If you don’t have canned chipotle chilies, feel free to use dried chipotle chili powder or even just your favorite chili powder.
To that same sheet pan, add a few ears of fresh corn, poblano peppers, sweet yellow onions, and lots of garlic. Now, put everything in the oven and roast it. Once the chicken is cooked, remove it from the pan…
This next step is key…broil the corn and peppers until lightly charred. Trust me, you must do this. A little charring on your vegetables gives them a whole new life and adds levels of both flavor and texture. Just be sure to watch them closely. The broiler does quick work and food can often go from lightly charred to burnt in a matter of seconds.
To finish up…
Simply shred the chicken, remove the kernels off the cob, chop the other vegetables, and assemble the enchiladas with some sharp cheddar cheese and your favorite jar of salsa verde.
Tip: My preferred method to easily remove the corn kernels is to simply lay the ears of roasted corn flat on my cutting board. Then cut down the side of the cob to remove the kernels. Then rotate the cob and continue cutting and rotating the corn until all the kernels are removed.
Now bake the enchiladas for a bit to melt all that cheese. Less than an hour later your house will smell like your favorite Mexican spot. And you’ll have darn good enchiladas to enjoy!
Toppings are key.
I always add lots of toppings! Fresh cilantro and avocado are a must for us. But then I also love adding either crumbled cotija or feta cheese, a dollop of plain Greek yogurt (sour cream is great too), fresh chopped green onions or chives from the garden, and finish with lime zest and juice.
Never forget the toppings!
Tip: for visual appeal, you can leave some of the charred corn out of the enchilada filling and sprinkle it over the top of the enchiladas just before serving. Love the look of a little charred corn on top of an enchilada.
Serve these with a side of white rice, brown rice, or quinoa. Suddenly your Monday night will go from boring to your own little Mexican fiesta. I recommend rounding out the meal with a salty margarita…because it’s summer and why not?!
Enjoy and happy Monday! Feels like it’s going to be a great week!
Looking for other Mexican corn summertime favorites? Here are a few ideas for you:
Instant Pot Chipotle Cheddar Corn Chowder
Grilled Street Corn Salad with Avocado “Mayo”
Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette
Lastly, if you make these sheet pan chipotle cheddar corn chicken enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the how to video:
Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas
Servings: 6
Calories Per Serving: 946 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound boneless skinless chicken tenders or small breasts
- 2 tablespoons extra virgin olive oil
- 2-4 chipotle chilies in adobo, finely chopped (or 1 tablespoon 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
- 1/2 cup fresh cilantro, chopped, plus more for serving
- 10-12 corn or flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
Instructions
- 1. Preheat the oven to 400 degrees F.2. 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. 3. 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. 4. Pour 1 cup of the salsa verde onto the bottom of a 9×13 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!
This post was originally published on July 13, 2020
Thanks!
Thank you! xTieghan
This was delicious! I used 3 chipotle chilis and bam, it had some heat. Good heat. Not mouth on fire heat 🙂 my husband loved it and said it was the best enchiladas he’s ever had. Will definitely be mailing these again. Awesome flavors. Thank you!
Thank you so much Melody!! xTieghan
These were amazing. It’s gotten to a point where, if my boyfriend likes a recipe, he asks “is this half baked harvest?”
Thanks for always making such great recipes that are easy to make and make me feel like a chef.
Haha that is amazing!! I am so glad you have both been enjoying my recipes and I hope you continue to! xTieghan
I’m making this recipe now and I’m so excited to try it! Do I turn the oven temp back down to 400 for baking the enchiladas?
Hey Chelsea,
Yes you can keep the oven at 400 for baking the enchiladas. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was amazing. Currently so full laying on my couch in a food coma. So so good!! Wasn’t sure what temp to put it back in the oven at but went back down to 400.
Amazing!! I am really glad this turned out so well for you, Meg! Thank you! xTieghan
This might be a silly question but are the “chipotle chilies in adobo, finely chopped” a canned item you buy at the grocery store? If so do you have a favorite brand you can recommend? This recipe looks amazing btw & I can’t wait to try it out!
Thanks! 🙂 Amy
Hey Amy,
Not silly at all! So yes you are going to buy chipotle chilies in adobo in a can from the store and then you with finely chop them. I love the Embasa brand! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Soooo good! Ran right to the corner produce stand for the corn which was absolutely worth the trip. Cooked the chicken per the Chicken Diabla Tacos recipe from Deborah Schneider’s Mexican Instant Pot cookbook as I had planned for dinner last night since the ingredients were very similar and I wanted extra for the freezer. Delicious! Your sheet pan method is so much quicker and easier so I’ll take your recipe per se next time. Thanks for yet another winner!
Thank you for trying this Connie! I am so glad it turned out so well for you! xTieghan
Hi Tieghan, this looks amazing and I can’t wait to make it! I’ve been loving your summery recipes. Quick question – how would you recommend storing the leftovers? Would you recommend baking everything at once and then reheating, or only baking the portion for dinner and then keeping the rest in the fridge unbaked?
Thank you!!
Hi Lauren,
If you know you won’t eat all of them, I would say bake only what you plan to eat and keep the rest in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just wondering if you buy your Salsa Verde and if you do can you recommend a brand? This recipe looks amazing!!!
Hey Forrest,
Whole Foods has some great salsa verde options! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh my goodness !!!!!
All I can say is WOWZA!!!!
Incredibly easy and delicious!!!!
The whole family devoured every bite!!!!
Thank you!!!!
Thank you so much Bess! I am so happy to hear that! xTieghan
I made this today.. I grilled the pablano,onion and corn. I used brisket instead of chicken. It was yummy.
Love that! Thank you so much for trying this, Janelle! xTieghan
Can’t wait to try these! Looks amazing!
I hope you love these Jennifer! Thank you so much! xTieghan
looks a lovely recipe, but i was wondering if the calories is per serving for for the whole dish?
Thankyou
Hey Roxi,
The calories are per individual serving, but it is just an estimate from our calorie counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look and sound great. I find hard to believe I can do it even close to time allowed for prep. Rarely in a recipe do I hit that mark. Anyone else? Maybe my kitchen set up? I must move a snail’s pace! !!!
Hi Toni,
Everyone works differently, I try to estimate the time for what it might take the average person, I realize I can work a little faster especially knowing the recipe well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Great recipe. Nice combo of flavors.
Thank you so much Joyce! xTieghan