halfbakedharvest4.6
Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas
The perfect weeknight meal made entirely on one sheet pan in less than an hour...your own little fiesta!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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 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!
poblano pepper1salsa verde3 cups
Nutrition Facts
calories
946 kcal
serving Size
1 serving
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