How do I make Chipotle Cheddar Corn Chicken Enchiladas from scratch?

To make Chipotle Cheddar Corn Chicken Enchiladas, start by cooking shredded chicken with diced onions and chipotle peppers in adobo sauce for smoky heat. Mix the chicken with shredded cheddar cheese and some corn kernels. Warm corn tortillas to make them pliable, then fill each with the chicken mixture and roll them up. Place the rolled enchiladas in a baking dish and cover them with a chipotle tomato sauce and extra cheddar cheese. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Garnish with fresh cilantro and serve with sour cream or guacamole.

Can I make Chipotle Cheddar Corn Chicken Enchiladas ahead of time?

Yes, you can prepare the enchiladas a day in advance. Assemble the rolled enchiladas in a baking dish and cover with sauce and cheese, then refrigerate. Before baking, let the dish sit at room temperature for 30 minutes, then bake at 375°F (190°C) for about 25-30 minutes until heated through and bubbly. This makes meal prep easier and lets flavors meld together for a more intense taste.

What sides go well with Chipotle Cheddar Corn Chicken Enchiladas?

Serve these enchiladas with sides that complement their spicy and cheesy flavors. Popular options include Mexican rice, refried beans, or a fresh avocado salad. You might also want to offer pickled jalapeños and a dollop of sour cream or crema to balance the heat. A simple green salad with lime vinaigrette can provide refreshing contrast.

How spicy are Chipotle Cheddar Corn Chicken Enchiladas, and can I adjust the heat level?

The chipotle peppers provide a mild to medium smoky heat that can be adjusted based on your preference. To reduce spiciness, use fewer chipotle peppers or remove the seeds before adding them. For more heat, add extra diced chipotle or a pinch of cayenne pepper. The cheddar cheese and corn help balance the spice, creating a flavorful but not overpowering dish.

Are Chipotle Cheddar Corn Chicken Enchiladas gluten-free?

Yes, these enchiladas can be gluten-free when made with corn tortillas and gluten-free chipotle sauce ingredients. Always check that the chipotle peppers in adobo and any seasoning used don't contain gluten additives. To be safe, opt for certified gluten-free products. This makes them a great option for those with gluten sensitivities or celiac disease.

Chipotle Cheddar Corn Chicken Enchiladas: Quick Pan Delight

Name: Chipotle Cheddar Corn Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: – 1 lb (≈ 450 g) boneless, skinless chicken tenders or small breasts; – 2 Tbsp olive oil, divided (½ Tbsp for the chicken, 1½ Tbsp for the vegetables); – 2‑4 chipotle chilies in adobo, finely chopped or 1 Tbsp chipotle chili powder; – Salt and freshly ground black pepper, to taste; – 3 ears corn, husked (kernels will be removed after roasting); – 1 poblano pepper, seeded and sliced into strips; – 1 sweet yellow onion, cut into wedges; – 4 whole garlic cloves, peeled; – 3 cups (≈ 720 ml) salsa verde, plus an extra cup for the baking dish; – ½ cup (≈ 120 ml) fresh cilantro, chopped, plus extra for garnish; – 10‑12 corn tortillas (6-inch size); – 1 cup (≈ 100 g) sharp cheddar cheese, shredded; – ½ cup (≈ 50 g) Monterey Jack cheese, shredded; – Sliced avocado (for serving, optional); – Greek yogurt or sour cream (for serving, optional); – Crumbled cotija or feta cheese (for serving, optional); – Lime wedges (for serving, optional)

Description

🍽️ This sheet‑pan chicken enchilada packs smoky chipotle heat, melty cheddar, and sweet corn for a hearty, crowd‑pleasing meal.
🌽 One‑pan prep means less cleanup and a full‑flavored dinner ready in under an hour.

Ingredients

– 1 lb (≈ 450 g) boneless, skinless chicken tenders or small breasts

– 2 Tbsp olive oil, divided (½ Tbsp for the chicken, 1½ Tbsp for the vegetables)

– 2‑4 chipotle chilies in adobo, finely chopped or 1 Tbsp chipotle chili powder

– Salt and freshly ground black pepper, to taste

– 3 ears corn, husked (kernels will be removed after roasting)

– 1 poblano pepper, seeded and sliced into strips

– 1 sweet yellow onion, cut into wedges

– 4 whole garlic cloves, peeled

– 3 cups (≈ 720 ml) salsa verde, plus an extra cup for the baking dish

– ½ cup (≈ 120 ml) fresh cilantro, chopped, plus extra for garnish

– 10‑12 corn tortillas (6-inch size)

– 1 cup (≈ 100 g) sharp cheddar cheese, shredded

– ½ cup (≈ 50 g) Monterey Jack cheese, shredded

– Sliced avocado (for serving, optional)

– Greek yogurt or sour cream (for serving, optional)

– Crumbled cotija or feta cheese (for serving, optional)

– Lime wedges (for serving, optional)

Instructions

1-First: pre-heat the oven to 400°F (200°C) and get your ingredients ready shred that chicken, chop your veggies, and line up your seasonings. This step sets you up for success, just like when I first made this for a quick family dinner and everyone raved about it. Then, on a large baking sheet, toss the chicken with ½ Tbsp olive oil, the chopped chipotle chilies or powder, salt, and pepper.

2-Arrange the corn ears, poblano strips, onion wedges, and garlic cloves around the chicken, drizzle the remaining 1½ Tbsp olive oil over the vegetables, and season with salt and pepper. Roast for about 15 minutes until the chicken hits 165°F (74°C) inside. I love how the sheet pan keeps things simple and minimizes cleanup perfect for busy parents!

3-Once the chicken is done, remove it and switch the oven to broil, then broil the veggies for 1 2 minutes for that light char. While hot, remove the corn kernels, slice the poblano, chop the onions and garlic, and shred the chicken. Toss everything back on the sheet with 1 cup salsa verde, half the cheddar, half the Monterey Jack, and the ½ cup chopped cilantro.

4-Spread the remaining salsa verde in a 9×13-inch baking dish, warm your tortillas to make them pliable, fill them with the mixture, roll them up, and arrange in the dish. Top with any extra salsa verde and the rest of the cheese, then bake for 10 15 minutes until bubbly. Finally, garnish with extra cilantro, avocado, yogurt or sour cream, crumbled cheese, and lime wedges before serving warm. For more chicken ideas, check out our taco casserole recipe on the blog.

Notes

🌽 Remove corn kernels by cutting down the side of each roasted ear and rotating to pull the kernels off for quick extraction.
🔥 Adjust heat by using fewer chipotle chilies or substituting milder chili powder for a less spicy dish.
❄️ Assemble the uncooked enchiladas in the dish, cover tightly with foil, and freeze; thaw overnight in the fridge before baking for a convenient make‑ahead meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Sheet Pan Roasting and Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 946

Keywords: chipotle chicken enchiladas, sheet pan enchiladas, cheddar chicken, corn enchiladas