Print

Chipotle Cheddar Corn Chicken Enchiladas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

These Chipotle Cheddar Corn Chicken Enchiladas are a flavorful Mexican-inspired dish featuring tender baked chicken tossed with charred vegetables, chipotle chilies, and melty cheddar and pepper jack cheese, all wrapped in warm tortillas and baked to perfection with salsa verde. Perfect for a comforting weeknight dinner that serves six.

Ingredients

Protein & Vegetables

  • 1 pound boneless skinless chicken tenders or small breasts
  • 3 ears corn
  • 1 poblano pepper
  • 1 yellow onion, quartered
  • 4 whole garlic cloves, peeled

Seasonings & Sauce

  • 2-4 chipotle chilies in adobo, finely chopped (or 1 tablespoon chipotle chili powder)
  • Kosher salt and black pepper, to taste
  • 3 cups salsa verde
  • 1/2 cup fresh cilantro, chopped, plus more for serving

Other Ingredients

  • 2 tablespoons extra virgin olive oil
  • 10-12 corn or flour tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • Avocado, yogurt or sour cream, crumbled cotija or feta cheese, and limes, for serving

Instructions

  1. Preheat and Prepare Chicken and Vegetables: Preheat your oven to 400°F. On a baking sheet, toss the chicken with 1 tablespoon of olive oil, chopped chipotle chilies, and a pinch each of kosher salt and black pepper. Arrange the corn, poblano pepper, quartered onion, and whole garlic cloves around the chicken. Drizzle the vegetables with the remaining olive oil and season them with salt and pepper.
  2. Bake Chicken and Broil Vegetables: Place the baking sheet in the oven and bake for 15 minutes until the chicken is cooked through. Remove the chicken from the baking sheet. Switch the oven setting to broil, and broil the vegetables for 1–2 minutes until they are lightly charred. Keep a close eye to prevent burning, then remove everything from the oven.
  3. Shred and Combine Mixture: Shred the chicken using two forks. Remove the corn kernels from the cob, deseed and slice the poblano pepper, and chop the onion and garlic. Return all these ingredients to the baking sheet and toss them together with 1 cup of salsa verde, half of the shredded cheddar and pepper jack cheeses, and the chopped cilantro.
  4. Assemble Enchiladas: Pour 1 cup of salsa verde onto the bottom of a 9x13-inch baking dish. Spoon the chicken and vegetable mixture down the center of each tortilla, then tuck and roll them tightly. Place the rolled tortillas seam side down in the baking dish.
  5. Top and Bake Enchiladas: Pour the remaining salsa verde evenly over the enchiladas. Sprinkle the remaining shredded cheddar and pepper jack cheeses on top. Bake the enchiladas in the oven at 400°F for 10–15 minutes or until the cheese has melted and bubbly.
  6. Serve and Garnish: Remove the enchiladas from the oven and top with extra chopped cilantro, avocado slices, a dollop of yogurt or sour cream, crumbled cotija or feta cheese, and lime wedges as desired. Enjoy warm!

Notes

  • You can adjust the number of chipotle chilies or chipotle chili powder to control the spice level.
  • Use either corn or flour tortillas depending on your preference or dietary needs.
  • Charred vegetables add depth of flavor, so watch the broiling step carefully to avoid burning.
  • Leftover enchiladas reheat well in the oven or microwave.
  • For a dairy-free option, omit the cheese and substitute sour cream with a plant-based alternative.

Find it online: https://dishcooks.com/chipotle-cheddar-corn-chicken-enchiladas-recipe/