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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
Family favorite recipe! Made it the entire summer as well as the sheet pan Hawaiian shrimp tacos!can you suggest substitutions For the chipotle peppers/jalapenos? My daughters college roommates do not lie spicy.
Hey Andrea,
I am so glad you have enjoyed this recipe! I would use another more mild pepper and then add some chipotle seasoning. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is amazing! The corn is my favorite part, but broiling it all together just makes all the flavors that much more incredible. I’ve made this two weeks in a row because my husband uncharacteristically asked for it again after the first time. The recipe makes about twice what I can actually stuff in my casserole dish so I’ve been freezing the other half of the mix for another day when I want something amazing but don’t feel like cooking. Thank you for posting this!
I am really glad this turned out so well for you! Thank you for trying it! xTieghan
Delicious! Loved the ease of roasting everything together in the oven.
Thank you Alyse! xTieghan
I wish I could give this 10 stars! These were INCREDIBLE. So easy and SO DELICIOUS. I used Trader Joe’s jarred Salsa Verde and couldn’t find poblano peppers the first time, so I drained a small can of fire-roasted green chiles and added that to the mixture. I have since found poblanos, so making them again tomorrow as written….so excited! Our new favorite recipe!
Thank you so much Sarah! I am so glad this recipe turned out so well for you! xTieghan
These were a huge hit! So easy one pan dish. I would suggest a 9×13 instead of a sheet pan. That way you can get it all done in one dish
Yes! So glad this turned out so well for you, Teresa! Thank you! xTieghan
LIving in Texas, we eat our fair share of Tex-Mex including enchiladas, which I make frequently. My family sat down to eat these enchiladas expecting the typical flavor of an enchilada. They were SO surprised at how uniquely flavorful these were! Each of them exclaimed over the FLAVOR. These are for sure in my enchilada rotation now. They are so incredibly delicious!
Thank you so much Molly!! I am really glad this recipe turned out so well for you! xTieghan
I love this recipe so much – the enchiladas were so full of natural flavor!! There are only two things I would change:
1 – the prep time seems way too short – this took me 90 minutes in total
2 – I would just use enchilada sauce from a jar; I find most green salsas to be packed with salt.
Thanks Tieghan, great recipe!
Thank you Wendy!! xTieghan
Hi Teighan! I loved this recipe and was wondering if it can be made (assembles) a day ahead and baked right before?
Hey Natalie,
Yes that would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these last night. I used homemade salsa verde, garden grown corn and poblanos. They came out great and delicious. I was thinking next time maybe grilling all the filling ingredients instead of roasting. Also I would probably dial down the chipotle or use a dry rub for the chicken, and use a little less onion (maybe mine was extra large). As always love all your recipes.
Thanks:)
Thank you so much Erin! I am really glad this recipe turned out so well for you! xTieghan
Just made this and it was sooooo good! My husband said it was one of the best meals he has ever had. Thanks for the yummy recipe!
Wow that is so great to hear! Thank you so much for trying this, Kelly!! xTieghan
Can’t wait to try this! Any suggestions for a substitute for chilies in adobo? I couldn’t find them at my grocery store but also want a little less heat. Thank you!!
Hey Julia,
Just use some chipotle powder! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan!
I’ve enjoyed making some of the recipes you’ve shared. This is one of my favorite ones!
I’d like to ask where you bought this round dish you use to bake the enchilalas. I am embracing the family dishes and like the presentation on this versatile round dish.
Thank you so much Sandy! I am really glad this turned out so well for you! xTieghan
Thank you for introducing me to pablano peppers! The flavor in these is so unique and incredible! Your recipes are always a winner.
I am really glad you were open to trying them! Also, so happy you loved this one, Rebekah! Thank you! xTieghan
Oh gosh. I wish the 2nd step was more specific about putting the whole peppers, cobs etc in because I assumed to dice all of them and remove kernels in the first step. I hope it turns out ok. YOu may want to edit that and specify “whole” in the step 2.
Hi Lexi! I am sorry about that! How did this turn out for you? Let me know if there is anything I can do to help! xTieghan
I’m making this now but don’t see the temperature for cooking the enchiladas after assembling them. Does the oven get reset to 400 degrees? 350? Thanks.
Hey Meg,
The oven stays at 400. I hope you love the recipe, please let me know if you have any other questions! xTieghan