Go Back
–+ servings
Print Recipe
4.50 from 2 votes

Sheetpan Chipotle Chicken Enchiladas

These are bursting with flavor and all made on a sheet pan for easy clean up!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings
Author: Julie Chiou

Equipment

Ingredients 

  • 1 pound (454 g) chicken strips, boneless, skinless thighs or breasts
  • 4 tablespoons olive oil
  • 2 tablespoons chipotle salsa or 2-4 chipotles en adobo sauce, blended with a spoon of water
  • 3 corn on the cob
  • 2 Poblano peppers
  • 1 large white onion cut into wedges
  • 6 garlic cloves
  • 6 tomatillos
  • 1-2 jalapenos
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups (224 g) Mexican blend cheese
  • ½ cup (61 g) queso fresco crumbled
  • 1 lime sliced
  • ½ cup (118 g) Mexican cream
  • ¼ cup (4 g) cilantro chopped
  • 20 corn or flour tortillas

Instructions

Bake directions:

  • Preheat the oven to 400 °F (204 °C)
  • Place the chicken strips in the middle of the cookie sheet. Pour the chipotle salsa over the chicken, 2 Tablespoons of olive oil, the remaining salt and pepper. Toss to coat and spread them out a bit to cook, don’t leave them in a pile.
  • Place the corn, poblano peppers, onion wedges, garlic cloves, tomatillos, and jalapenos on the pan. Drizzle 2 Tablespoons of olive oil over the vegetables. It is ok to place some of the vegetables on the chicken. Just turn and stir things occasionally to make sure it all bakes.
  • Sprinkle with half the salt and pepper.
  • Place the pan in the middle of the oven to bake. Turn the corn and poblano peppers halfway through the cook time. If the tomatillos are soft, remove them early and place in a blender.
  • When the chicken has cooked, remove the pan from the oven.
  • Place the poblanos in a ziplock bag and steam for 10 minutes. Remove, peel, deseed and slice.
  • Place the jalapeños, tomatillos, 3 of the garlic cloves, and a wedge of onion in the blender. Blend till smooth.
  • Stand the corn on end and slice down with a sharp knife, removing the kernels. Add the corn to the chicken. Chop the onions and smash the garlic, then mix with the chicken.
  • Preheat the tortillas for 20 seconds in the microwave.
  • Place a large spoon of the green salsa from the blender into the middle of the tortilla. Fill with the chicken mixture and roll up.
  • Repeat until all the tortillas are filled and on the pan. Sprinkle with cheese and place back in the oven for 10 minutes.
  • Remove and serve with queso fresco, cream and cilantro.

Broil directions:

  • Turn the broiler to 500 °F (260 °C)
  • Place the corn, poblano peppers, onion wedges, garlic cloves, tomatillos, and jalapenos on the pan. Drizzle 2 Tablespoons of olive oil over the vegetables.
  • Sprinkle with half the salt and pepper.
  • Place the vegetables on a rack moved to the top, right under the broiler for 5 minutes. Remove and turn the vegetables over, place back under the broiler for 5 minutes, repeat a third time. Remove and place the poblanos in a ziplock bag for 10 minutes to steam.
  • Turn the oven to 400 °F (204 °C). Place the chicken strips in the middle of the cookie sheet. Pour the chipotle salsa over the chicken, 2 Tablespoons of olive oil, the remaining salt and pepper. Toss to coat and spread them out to cook.
  • Bake in the middle of the oven for 20 minutes. Remove and shred the chicken.
  • Deseed, peel and slice the poblanos. Place them on the pan with the chicken.
  • Place the jalapenos, tomatillos, 3 of the garlic cloves, and a wedge of onion in the blender. Blend till smooth.
  • Stand the corn on end and slice down with a sharp knife, removing the kernels. Add the corn to the chicken. Chop the onions and smash the garlic, then mix with the chicken.
  • Preheat the tortillas for 20 seconds in the microwave.
  • Place a large spoon of the green salsa from the blender into the middle of the tortilla. Fill with the chicken mixture and roll up.
  • Repeat until all the tortillas are filled and on the pan. Sprinkle with cheese and place back in the oven for 10 minutes.
  • Remove and serve with queso fresco, cream and cilantro.

Notes

You can bake everything together at 400°F for 20 minutes OR you can bake the chicken first at 375°F for 15 to 20 minutes.  Remove from the pan.
Place all the remaining ingredients on a sheet pan and place under the broiler set at 500° for 5 minutes, remove and turn everything, place the pan back in the oven and bake for an additional 5 minutes.  You may want to turn everything once more and bake for an additional 5 minutes.
Remove the pan and put the tomatillos, jalapeño, a slice of the onion and a garlic in the blender with a pinch or two of salt.  Blend and use when filling the tortillas.
The broil method gives a nice char to the vegetables.
You don’t have to peel the poblano peppers if you don’t want.  I just prefer them peeled.

Nutrition

Serving: 1 serving | Calories: 604 kcal | Carbohydrates: 58 g | Protein: 35 g | Fat: 28 g | Saturated Fat: 8 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 89 mg | Sodium: 1397 mg | Potassium: 850 mg | Fiber: 9 g | Sugar: 8 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.