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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
i made this for dinner tonight and it was everything!! We had homemade tomatillo sauce from a friend and it worked great in the recipe. I also subbed out chicken thighs for breast, corn tortillas for low carb wheat flour ones, non dairy cheese for dairy cheese, and hatch chilis for pablano….mainly because that’s what was on hand.
Love to hear that, Trisha!! Thank you so much for trying this recipe! xTieghan
Super delicious and so easy to put together. Was so glad my corn tortillas didn’t crack or break when filling them. I warmed them between two damp towels for about 20 seconds in the microwave before filling – I’m guessing that helped! Something I did notice though was it seemed like there was a touch too much salsa verde on the bottom of the pan, and my enchiladas were soggy at the bottom. I will try putting a little less on the bottom next time. Otherwise, definitely recommend for a quick and easy weeknight dinner!
Thank you so much Em! I am really glad this turned out so well for you! xTieghan
This was the first recipe I made and definitely convinced me to come back for more recipes. I didn’t make any changes.
Thank you so much Rincy! xTieghan
Great flavor! Quick question…how did you get your enchiladas crunchy?
Hey Carla,
Thanks for giving the recipe a try! The tortillas aren’t really meant to be super crunchy, but you can heat them before rolling them up. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these for dinner last night and they were SO GOOD. Also, totally boyfriend approved. Thanks for sharing your genius recipes!
PS-I subbed jalapeno for the poblano (it was the only pepper I had handy) and it was delish!
Thank you Ana! I am so happy this turned out so well for you! xTieghan
My family and I made this together last night, and we enjoyed it so much! The flavor combination was so unique and tasty. My husband even said that he thought this dish was “impressive,” and that we should make it next time we have friends over for dinner 🙂 Thank you for the recipe!
Thank you Katherine!! I am so glad this turned out so well for you! xTieghan
Made last night, and the filling is soooo good! I used flour tortillas instead. I hope that is o.k, as I did not have corn. Cannot wait to cook tonight. Dinner is made for tonight! I will definitely make again!
Thank you so much Barbara!! I am so glad this turned out so well for you! xTieghan
What side tortilla do you recommend?
Hey Lyndsay,
I used small corn tortillas. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these tonight, one batch corn and one batch flour! Everyone went back for seconds and kept eating even though they were full! I’m going to take the leftover mix and use it for a rice bowl tomorrow ❤️ ….for those of you reading comments, don’t hesitate to make this!!!
Thank you so much Rebekah!! I am really glad this turned out so well for you! xTieghan
SOOOOOO good!! Will definitely be making again! Any tips on how to get the corn tortilla to not fall apart when making these? I would use flour tortillas but prefer corn for enchiladas. Mine were falling apart when attempting to roll them, but they were still delicious regardless!
Hey Emily,
Thanks so much for giving the recipe a try! So sorry about the tortillas they can be a little tricking, I would try heating them first, coating in olive oil, and then filling and rolling. I hope this helps for next time! xTieghan
I made these enchiladas for dinner tonight. They were amazing! The flavors of the roasted pablano pepper, onion and corn mixed with the chicken and cheese made this taste as good as any Mexican restaurant. It was so delicious! Thank you so much for the recipe! My whole family loved it!
Thank you so much Michelle!! I am so glad this turned out so well for you and your family! xTieghan
This recipe was tasty but the prep definitely took me longer than suggested and I used corn tortillas which totally fell apart. Some instruction on how to work with corn tortillas would be helpful. I am an true amateur cook so I need all the tips I can get!
I am really glad this turned out so well for you, Jess! Please let me know if there is anything I can help with for next time! Also, always here to answer questions on any of my recipes!! xTieghan
These were sooo good! Thank you for an amazing recipe! Was a great way to use up corn tortillas we had in the house 🙂
Thank you so much Catherine! I am so happy these turned out so amazing for you! xTieghan
As usual…AMAZING!! Great flavors and easy to make!
Thank you so much Anna! xTieghan
Absolutely delicious! Will be adding to my regular rotation. Heated up leftover mixture and served with sliced avocado. Great for a light lunch.
Love to hear that! Thank you Emily! xTieghan