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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 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:
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.
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 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!
Teighan I adore you but the amounts of ingredients was strange. Way too much corn. Also you didn’t mention the baking temp at the end. I have noticed mistakes on other recipes too. I also suggest pan frying corn tortillas before rolling.
Hi Megan,
Thanks for trying the recipe and sharing your feedback:) The oven is to be at 400F as stated in step 1. I hope this helps! xxT
Your recipes do not disappoint! Ever! These enchiladas were beyond delicious. The corn added a nice crunch and the chiles in adobo added the perfect amount of heat. 10/10
Hi Monique,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
Can this recipe be prepared ahead of time and heated later?
Hi Karen,
Totally, that will work well for you! Please let me know if you have any other questions! xTieghan
I would like to make this using ground beef instead. Should I do anything different with seasonings and sauce or just swap out the meat? Thanks!
Hi Ashley!
You can just swap out the meat and follow the recipe as is:) Please let me know if you have any other questions! xTieghan
Hi can you freeze?
Hi Josie,
Totally! Just freeze before baking:) Let me know if you give this recipe a try, I hope you love it! xTieghan
Thank you! Decided to make the recipe with chicken. Making it for dinner tonight. Can’t wait to try it.
One of the best enchiladas I’ve ever had! Don’t skip the toppings and I was able to easily double the recipe for a crowd!
Hey Krista,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
These are the best enchiladas I have ever had!
Hi Tracy,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
This was good, I feel like the chicken would have been bland with the recommended seasoning. I tossed the chicken in adobo sauce as well as the chilis, and seasoned with garlic powder, onion powder, cumin, chili powder, salt, and pepper. I also added refried beans to the tortillas and enchilada sauce in the final baking step because what are enchiladas without enchilada sauce?? Also, the key to getting tortillas to fold is to warm them up, cold they’ll break. I always throw my tortillas in the microwave for 30s to a minute or so and they fold easily. But I will definitely be making the recipe again with these modifications!
Hi Deanna,
Thanks so much for giving the recipe a try and sharing your feedback! Hope you’re off to a great Friday! xTieghan
I made this recipe yesterday and it was delish! The chicken seemed a little bland to be, maybe because I only used 1 chipotle pepper with some of the adobo sauce and salt and pepper so I shredded it and sautéed it with a little chicken stock and chipotle chili powder. The chili powder gave it some really good flavor. I had to broil the peppers onions and garlic for like 7 minutes and the corn today forever to char, probably like 15+ minutes, maybe my broiler doesn’t work as well. Definitely will be making this again!
Hey Joy,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan
Excellent! Will make again! Easy to make & make ahead. You can make the mixture ahead & then put the enchiladas together & bake when your ready to eat. This recipe is definitely a keeper:)
Hey Michelle,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Love these!
Hi Sara,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
This was so good! I used 4 chipotle chilies and it was spicy but the sour cream cooled it down and the corn added such a sweet crunch. I had plenty of filing leftover to freeze for a quick meal when I need it.
Hey Kelly,
Awesome!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xxT
Sooo delicious! Added to my monthly meal prep rotation. Tip for those who are experiencing tearing of the corn tortillas when rolling- wrap the stack of corn tortillas in a damp paper towel and microwave for a minute before rolling. This should fix the issue.
Hi Anna,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
Absolutely delicious! I struggled keeping the tortillas rolled so wound up laying them flat and layering like a lasagna. My family is already asking for this again.
Hey Kathryn,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Excellent. My family loves this recipe. I only use 1 chipotle chili, and its gives plenty of heat & flavor. I’ve tried the recipe with 3 chipotle chilies and it was much too spicy for us (and we like spicy). The prep-time is much, much longer that 15 minutes – I agree with a prior review that it takes about 90 minutes to make this. Also great as left overs for bowls.
Hi there,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan