Chicken and Roasted Corn Enchiladas
  • 1½ 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
  • 1½ cups shredded pepper jack cheese
  • avocado, sliced limes, for serving
  1. Preheat oven 400 degrees F.
  2. On a baking sheet, toss the chicken with 1 tablespoon olive oil, paprika, the chipotle chilies, and a pinch each of salt and pepper.
  3. Lay corn, onions, and garlic next to the chicken.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Bake about 20 minutes or until chicken reaches 165.
  6. Remove chicken and tent with foil to rest.
  7. Return veggies to oven and broil just a few mins. until charred-keep a close eye!
  8. Shred the chicken.
  9. Cut corn off the cobs.
  10. Place this all back on the sheet and toss with 1 cup salsa and half the cheese.
  11. Pour 1 c. salsa on bottom of 9x13 pan.
  12. Divide the mixture onto tortillas, roll and lay seam side down in dish.
  13. Top with rest of salsa and cheese.
  14. Bake at 400 for 15 mins until cheese is melted.
  15. Top with avocados and limes.
Recipe by Hugs and Cookies XOXO at