Half Baked Harvest · by Tieghan Gerard★ 4.6 (311)
Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas
NUTRITION · PER SERVING45M COOK
CAL 29%·PRO 63%
CARBS 52G36% OF CAL
12G FIBER26G OTHER14G TOTAL SUGAR
FAT 30G46% OF CAL
9G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chipotle cheddar chicken enchiladas made entirely on a sheet pan with corn, cheese, and tortillas. Spicy, cheesy, and ready in under an hour for a quick weeknight meal.
mainmexicancasserolechicken🍪 sheet pan🥧 baking dish🔥 oven
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound boneless skinless chicken tenders or small breasts
- 2 tablespoons extra virgin olive oil
- 2-4 chipotle chilies in adobo, finely chopped ((or 1 tablespoon chipotle chili powder) )
- kosher salt and black pepper
- 3 ears corn
- 1 poblano pepper
- 1 yellow onion, quartered
- 4 whole garlic cloves, peeled
- 3 cups salsa verde
- 1/2 cup fresh cilantro, chopped, plus more for serving
- 10-12 corn or flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
At a glance
PER SERVING · TIME 45M
CAL 29%·PRO 63%
CARBS 52G36% OF CAL
12G FIBER26G OTHER14G TOTAL SUGAR
FAT 30G46% OF CAL
9G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1790mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 939mg
- Calcium
- 355mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1790MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.