Chicken and Roasted Corn Enchiladas
Chicken and Roasted Corn Enchiladas
Ingredients
- 1 ½ pounds chicken breasts
- 3 T. olive oil
- 3 chipotle chilies in adobo finely chopped
- kosher salt and black pepper
- paprika
- 4 ears corn
- 1 yellow onion quartered
- 8 whole garlic cloves peeled
- 3 cups salsa
- fresh parsley chopped for garnish
- 5-6 flour tortillas
- 1 ½ cups shredded pepper jack cheese
- avocado sliced limes, for serving
Instructions
- Preheat oven 400 degrees F.
- On a baking sheet, toss the chicken with 1 tablespoon olive oil, paprika, the chipotle chilies, and a pinch each of salt and pepper.
- Lay corn, onions, and garlic next to the chicken.
- Drizzle with olive oil and season with salt and pepper.
- Bake about 20 minutes or until chicken reaches 165.
- Remove chicken and tent with foil to rest.
- Return veggies to oven and broil just a few mins. until charred-keep a close eye!
- Shred the chicken.
- Cut corn off the cobs.
- Place this all back on the sheet and toss with 1 cup salsa and half the cheese.
- Pour 1 c. salsa on bottom of 9x13 pan.
- Divide the mixture onto tortillas, roll and lay seam side down in dish.
- Top with rest of salsa and cheese.
- Bake at 400 for 15 mins until cheese is melted.
- Top with avocados and limes.
Adapted from Half Baked Harvest
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