Sheet Pan Chipotle Chicken Enchiladas
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These Sheet Pan Chipotle Chicken Enchiladas are loaded with bold, mouthwatering ingredients like poblano peppers, tomatillos, jalapeños, and SO much more! Make this flavorful sheet pan dinner tonight for a real treat.
Some nights, I just need something really flavorful and filling for dinner. You know what those nights are like – when you had a crazy busy day, a lackluster lunch, and you’re basically starved for something to sink your teeth into by 6pm!
That’s where recipes like this sheet pan chipotle chicken enchiladas swoops in and saves the day.
These enchiladas aren’t just perfect for crazy busy weeknights, either. They’re also ideal for when you’re entertaining because people LOVE them, especially when they’re garnished to perfection with ingredients like avocado, cilantro, limes and sour cream.
The presentation is gorgeous and the taste is out of this world delicious.
I should also mention that this is a sheet pan dinner, which means easy clean up!
Everything is slapped on to a sheet pan and baked, so as it bakes I like to clean up around the kitchen. That way, when the enchiladas are done, I only have to worry about cleaning one single sheet pan. Score!
Ingredients for sheet pan chipotle chicken enchiladas
- Chicken – Cut into strips, can be from skinless thighs or breasts.
- Olive oil – Avocado oil works too.
- Chipotle salsa – You can also use 2-4 chipotles en adobo sauce, blended with a spoon of water.
- Corn – On the cob is preferred.
- Poblano peppers – A serrano pepper can be substituted, but only if you want your enchiladas extra spicy.
- White onion – A yellow onion will also work in a pinch.
- Garlic cloves – Use fresh garlic for the best flavor.
- Tomatillos – This bright, tangy ingredients balances out all the savory flavors at play.
- Jalapeños – Keep the seeds if you like it spicy, discard them if you want less heat.
- Salt and pepper
- Mexican shredded cheese – Straight from the bag works just fine!
- Queso fresco – Make sure it’s crumbled.
- Lime – For garnish.
- Mexican cream – It’s also known as Mexican crema.
- Cilantro – Toss some more on there if you love it!
- Tortillas – Can be flour or corn.
What kind of sheet pan should I use?
Definitely use a rimmed sheet pan! You don’t want stuff going all over your oven!
Do I need to bake the chicken first?
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.
What’s the difference between the bake and broil method?
The steps are just slightly different on how everything gets assembled. You pick which method works best for you! I personally like the broil method because I like my ingredients charred for that extra flavor!
Can these be made not on the sheet pan?
Sure! Just add everything to a cast iron skillet after you’ve rolled up the individual enchiladas and topped it then pop it in the oven at 375 degrees Fahrenheit for about 20-25 minutes.
How long will sheet pan chipotle chicken enchiladas stay fresh?
In an airtight container in the refrigerator, these chicken enchiladas will stay fresh for up to 3 days.
They reheat best in the oven, not the microwave.
Roll on over to these other enchilada recipes!
Sheetpan Chipotle Chicken Enchiladas
Ingredients
- 1 pound 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 Mexican blend cheese
- ½ cup queso fresco crumbled
- 1 lime sliced
- ½ cup Mexican cream
- ¼ cup cilantro chopped
- 20 corn or flour tortillas
Instructions
Bake directions:
- Preheat the oven to 400°F.
- 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.
- 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. 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.