Go Back

Chicken and Roasted Corn Enchiladas

Print Recipe Pin Recipe

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.