Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas.
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 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 enchiladas 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 these enchiladas. 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 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:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
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
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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!
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Great recipe. Nice combo of flavors.
Thank you so much Joyce! 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
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
Can’t wait to try these! Looks amazing!
I hope you love these Jennifer! Thank you so much! 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
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
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
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
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
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
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
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
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
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
Thanks!
Thank you! xTieghan
Hi Tieghan! Going to try this pronto! Where can I find that beautiful traditional terra-cotta type baking dish? Thank you!
Hey Aruna,
The baking dish is from Pampered Chef. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Such a good recipe!!! I did jackfruit instead of chicken and it was so good! Kinda spicy but I like spicy. Thank you !
Thank you so much Maddie!! I am so glad this turned out so well for you! xTieghan
So delicious! I spread more of the adobo sauce on the corn and veggies to kick up the heat. My husband loved it. Super easy and so much flavor.
Thank you Amy!! I am so happy to hear that! xTieghan
So tasty!! Broiling the vegetables was a great call. The charred onions were really a star.
Thank you so much Carolynn! xTieghan
I’ve been obsessed with using corn as an ingredient lately and can’t wait to try these!
That is so amazing to hear! Thank you Lindsay! xTieghan
We made this last night! Delicious. I’d like to make aherad and bring to the lake with us later this week- think theyd be ok heating up from frozen? 350 for 45-hour?
Hi Kayla,
So glad you enjoyed the recipe! Yes that should work to make them ahead of time! Please let me know if you have any other questions! xTieghan
Delicious enchiladas. The chipotles in adobo and poblano bring so much to these. It was a family pleaser for certain. I used more chicken, corn and chipotles than called for so I could really stuff these tortillas…but the recipe as written made plenty…Tieghan is just that good.
Thank you so much Steve!! I am really glad this recipe turned out so well for you! xTieghan
Tried this last night…it was excellent! Great way to use extra sweet corn. Definitely will do this one again.
Thanks for all of your great recipes!
Thank you Lynne! I hope you continue to enjoy my recipes!! xTieghan
Such a tasty recipe! Definitely labor intensive, but loved how my enchiladas turned out. Would add the oven temperature for baking the rolled-up enchiladas themselves to the above as well, but just assumed it was also at 400, and it worked out nicely. My tortillas were smaller, so I took the enchiladas out after 7 minutes.
Thank you so much Letitia! xTieghan
Made this tonight. Used red onion instead of yellow. It was so delicious and super easy! Will definitely be in my rotation!
Thank you Alden!! I am really happy to hear that! xTieghan
I couldn’t wait to eat it and so I forgot to take a pic. It was absolutely delicious. I had to cook the chicken longer and it didn’t shred very easily, so I just cut it up. My oven didn’t char the corn…or maybe I got impatient. But when concocted…..oh whew….to die for. I only used 2 of the chipotle peppers as I haven’t used them before. I like spicy but my roommate doesn’t. I couldn’t even taste the heat…would definitely use 4 peppers next time. I forgot the limes this time and will have to remember them next time. I did have the avocado, sour cream and cilantro – amazing. This recipe was super delish!! Told my friend and son about your website. Thank you sooooo much.
I am really glad you both loved this recipe, Trish! Thank you so much for trying it! xTieghan
this turned out AMAZING! Great combination of flavors – especially loved the roasted corn/onions/poblanos. SO. GOOD.
Thank you so much Autumn! I am really glad this recipe turned out so well for you! xTieghan
These sound amazing! Excited to add to our meal plan next week! Recently started working on a potted herb garden to bring inside during the cold PA winter — what are your favorite fresh herbs to grow?! Any tips?
Hi Corrianne,
That is so exciting! We are no pros over here but I just love my fresh herbs. Some of my faves are basil, cilantro, dill, chives, and lavender. I hope this helps. xTieghan
Delicious! Absolutely the best chicken enchiladas I have ever made or eaten. I have been trying to perfect enchiladas, they are usually too soggy, or don’t hold their shape, and I don’t like frying the tortilla. Well, this one recipe is perfect. I changed a few things as you suggested. I used chipotle chili powder instead of the canned chili, and I used thin flour tortillas, instead of corn, otherwise as the recipe was written. I made enough to take to two other families. I can’t wait to hear their reaction to this recipe that is sure to be on repeat at our house. Thank you Tieghan! This recipe is a winner.
Hi Michelle! I am really glad this turned out so well for. you!! Thank you so much for trying it! xTieghan
The best OMG! So good only thing missing was the margarita. But could not find a large corn ones only small, I made it work.
Amazing! Thank you for trying this one, Joan! xTieghan
So easy! I definitely need to work on my enchilada rolling but so fun and delicious.
Thank you so much Anna! xTieghan
Delicious!! Won’t lie. This took me WAY longer than 15 min prep. I could tell it would by watching the video. I had no appetite by dinner, because I couldn’t stop nibbling on the insides of the enchiladas as I was making them. Very good!
Thank you so much Stephanie!! I am really glad this recipe turned out so well for you!! xTieghan
My husband said it was THE best enchilada he’s ever had! The recipe was super simple and easy and now we can’t wait for the leftovers too 🙂 LOVE this dish.
Thank you so much Brittany!! I am really glad these turned out so amazing for you! xTieghan
Super simple recipe, easy to make and also pretty inexpensive! I made this to take over to some family members for dinner, and it was an absolute hit. I’d highly recommend this recipe! Note: I used chipotle chili powder instead of the canned Chile’s, since I’m not one for spicy foods. It was perfect!
That is really amazing!! Thank you so much for trying this recipe! xTieghan
These are the best enchiladas I have ever had or made! There is SO much flavor and just enough heat. I actually found the recipe fairly easy and quick comparatively. I actually loved these so much I turned it into a dip this weekend (just made the filling and added the cheese and sauce and baked for a while and served with chips) for a small, social distanced gathering. It turned out really well and everyone loved it! Thanks for another great recipe, will keep this one in the rotation for certain!
That is so amazing to hear, Jessica! I am really glad this turned out so well for you! xTieghan
Awesome! Love green enchiladas and this really made the flavor much better than my normal ones. Thanks again
Thank you Dana! xTieghan
I made the sheet pan enchiladas for my husband and two of our friends. Our favorite Mexican restaurant closed so I thought I’d give it a try. It was the BEST!!! My husband said it was the best dinner I’ve ever cooked and my friends said that it’s better than any Mexican restaurant and could I make it for them again next week! Thanks for a simple, beautiful and delicious recipe!
Thank you for trying this Zoe!! I am really glad it turned out so well for you! xTieghan
Quick question- My husband loves all things Mexican, but does not eat onions or peppers. How will this recipe hold up without either of those? Usually I omit, but I am worried they won’t have the flavor. Thanks
Hey Destine,
I think that would be okay, you could add some other things that he does enjoy like tomatoes! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Holy Guacamole it’s amazing! And I’ve always thought enchiladas lacked depth. I whole heartily encourage you to make this dish! It’s fantastic! (BTW, here’s a great trick for cutting corn off the cob. Place the bottom of the corn in the “hole” of a bundt pan, then cut the corn. The cob is steady and the corn falls into the bundt pan.)
I am so happy to hear that Cathy!! Thank you so much for trying this one! xTieghan
These are definitely the best chicken enchiladas I have ever made or have ever eaten for that matter. You have a true gift for combining delicious flavors together and your photography is top shelf. Thank for sharing them.
Aw you’re too sweet! Thank you so much for trying this one Linda! xTieghan
These look AMAZING!!! Do you peel the skin off the poblanos after you char them or leave on?
Hey Cathy,
I like to peel the skin off. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved everything about this recipe! I doubled it and it probably took me quite a bit more time to make than the recipe says, but today worth it. My only issue was having thicker corn tortillas that split as I put them in the dish. Wasn’t the prettiest display, but nothing a little extra salsa and cheese can’t fix, right? 😉
Hey Alyssa,
So glad you enjoyed the recipe! I like to use Whole Foods 365 corn tortillas, they seem to be the perfect ones that don’t split as much. xTieghan
Tieghan,
I’ve never met an HBH recipe I didn’t like but THIS FREAKING RECIPE IS AMAZING. Seriously, there’s no way to overhype these. It’s the best combination of flavors.
People, do not hesitate to make these. Only suggestion I have: If you’re using chicken breasts, make sure to pound out the breasts to the same thickness (duh, I know, but I forgot this time). These would also be amazing vegetarian-ized by subbing black beans for chicken.
Wow that is so amazing to hear! I am really glad you enjoyed this one, Hannah! Thank you! xTieghan
I’ve been using your site as a primary cookbook for years but idk why all of my cooking times are WAY different from yours! Had to cook the chicken for 30 mins and broil the veggies on high for almost 10 before they even started to char. Crappy oven maybe. 😭
Wow that is so amazing to hear! Thank you so much Brian! I hope you continue to love my recipes! I will def look over the times! xTieghan
Made these tonight and they were awesome! Also tried my hand at making some homemade tortillas, and they only added to the dish. Will definitely be making again!
I only cook for my husband and I, so I froze half the filling. Hoping it will thaw well for the next round.
I am really glad these turned out so well for you, Rachel! Thank you for trying them! 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
As usual…AMAZING!! Great flavors and easy to make!
Thank you so much Anna! 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
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
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
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
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
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 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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Delicious! Loved the ease of roasting everything together in the oven.
Thank you Alyse! 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
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 looks delicious! Would it work to make the filling the night before (cook chicken and veggies) and then assemble and bake the night of? If so, how long would you think it would need to bake? I’m guessing it would need longer because the filling wouldn’t be hot. Thanks!
Hey,
Yes that would be fine to cook before and then assemble and bake the following day. I would keep the baking time and temp the same:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey! Wondering how to do this recipe with frozen corn instead?
Hey Rebekah,
You can follow the recipe as is with the frozen corn. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love! Great flavors. Made it last week and my boyfriend requested it again this week.
these were great! i made them last night and loved them. BUT anyone else forget to turn their oven off of broil and back to bake?? oof. whoops. they pretty crispy before i realized it. don’t think I’ll forget again next time! but maybe a note in the recipe would be helpful for those of us distracted by 2 littles/ holding babies while we cook 😉
Thank you Stephanie! I am really glad this turned out so well for you! xTieghan
I had saved this recipe and finally made it tonight. It was spectacularly flavorful and really fun to prepare! I think it is my favorite of your recipes! Thank you for continuing to inspire us all!
Thank you so much Elizabeth! xTieghan
Can I make these ahead of time or will the tortillas get soggy? Thanks.
Hey Lennie,
Yes, you can make these ahead of time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing Tieghan! I love your recipes and wanted to make a meal for my friends who are welcoming their first baby soon! This seems like a perfect pick. Can I follow all steps except final one/put in a foil baking sheet for them with instructions back 10-15 min/until cheese melted at 400?
Hey Liz,
Yes that would work well! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
This was delicious! Okay so middle of the winter but it spoke to me. Clearly no fresh corn so I used frozen and “roasted” in my cast iron skillet. I wanted to make my own salsa verde so not too hot but no tomatillos at the store. Bought a jar and blended in some honey and avocado to “cool” down. Made your avocado crema to top off. It was a big hit and will make it again for sure! It was a nice change for taco night. Thanks Tieghan!
Hey Brooks,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
We made these tonight, and they were delicious! Your recipes have so much flavor and have honestly never disappointed us! So so good always.
Hey Elizabeth,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
I was looking for a twist on an enchilada recipe. This is definitely a twist, but maybe further than I wanted. Just okay.
Hey Lois,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
So easy, so delicoius. Great idea to broil vegetables and then puree with salsa verde. The sauce still has so much depth of flavor but you don’t have to work so hard for it. The corn and cheddar with the salsa verde is delicious. I have also riffed on this recipe and used other types of salsa and it worked out great. This is a staple now in our household!
Hey there,
Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan
Flavors were ON POINT! Made this for cinco de Mayo but the corn tortillas unfortunately broke during the roll/tuck. Do you recommend a certain brand of tortillas?
Hey Cindy,
Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! I really like Whole Foods 365 brand. xTieghan