Clean recipe · halfbakedharvest.com
Honey Chipotle Chicken Enchilada Bake
Saucy honey chipotle chicken, cheesy crispy-edged tortillas, and a fresh charred corn salad piled on top. These easy skillet enchiladas are perfect for busy weeknights!
Original recipe: halfbakedharvest.com
- Yield:
- 6 servings
- Prep:
- 20 min
- Cook:
- 30 min
- Total:
- 50 min
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Ingredients
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts or thighs
- 1 tablespoon smoked paprika
- 2-3 tablespoons chopped chipotle peppers in adobo
- 1 12 ounce can or jar red enchilada sauce
- 1 can diced green chiles
- 2 tablespoons honey
- 6 corn or flour tortillas
- 1 1/2 cups shredded Mexican cheese
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 jalapeño, chopped
- 1 clove garlic, grated
- 4 ears corn, (charred kernels, cut from the cob)
- 2 avocados, (sliced or chopped )
- 1 cup chopped fresh cilantro
- 1/4 cup pepperoncini, (thinly sliced )
Instructions
- Preheat the oven to 425° F
- In a large oven-safe skillet, combine the onion, chicken, smoked paprika, chipotle peppers, enchilada sauce, green chiles, and 1/2 cup water. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily
- Shred the chicken in the skillet using 2 forks. Cook uncovered for 5 minutes, until the sauce thickens slightly. Stir in the honey
- Arrange the tortillas over the chicken and sprinkle with cheese. Bake for 10 minutes, until the cheese is melted
- Meanwhile, make the corn salad. Whisk the olive oil, lime juice, honey, jalapeño, garlic, and salt in a bowl. Add the corn, avocado, cilantro, and pepperoncini. Toss to combine
- Serve the enchiladas with the corn salad, Greek yogurt or sour cream, Cotija cheese, and pickled red onions