Sheet Pan Chicken Enchiladas
✅ Quick Tips: If you want to whip up this recipe even faster, I recommend marinating the chicken and chopping the veggies ahead of time.
These enchiladas are a great way to enjoy fresh corn with some mexican flair! The recipe is very customizable, so add whatever you've got! Marinating the chicken and chopping the veggies ahead of time help make this dish come together easily on a weeknight.
- 1/2 lb chicken breast tenderloins
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp chipotle powder (or more chili powder)
- Salt and pepper to taste
- 2 tbsp oil (divided)
- 2 ears corn
- 2 jalapeños, sliced lengthwise (seeds removed if desired)
- 1 yellow onion, quartered
- 2 cloves garlic, whole
- 16 oz salsa verde (2 cups)
- 1/2 cup shredded mexican blend cheese, plus more for topping
- 6 10-12 inch flour tortillas (or more smaller ones if desired)
- Avocado, sour cream, cilantro, and lime wedges for serving
Coat chicken in 1 tbsp oil and all seasonings. I like to make this ahead of time and let it sit overnight in the fridge.
Preheat oven to 400 F and get out a half sheet pan
- Add the chicken and veggies to your sheet pan. Coat the veggies in remaining 1 tbsp oil and salt and pepper.
- Bake in the oven for about 15 minutes. Once chicken reaches 165F internal temperature, remove and let sit. Watch the garlic as it may burn easily. Veggies may take longer to get charred, but you can set the oven to broil for 1-2 minutes. Watch closely!
- Once veggies are slightly charred, take out from the oven. Transfer to a cutting board and chop everything finely. Cut the corn off the cob. Be careful, it may be hot.
- Shred the chicken. To a large bowl, add the chicken, chopped veggies, and shredded cheese, and 1 cup of salsa verde. Mix well.
- Coat the bottom of a 9×13 in pan with 1/2 cup salsa verde. Divide filling evenly between tortillas and roll up. Place tortillas seam side down into prepared pan. Pour the remaining salsa verde on top and sprinkle with more cheese as desired.
- Bake for 10-15 minutes until the cheese has nicely browned. Once you remove it from the oven, top with sour cream, avocado, lime juice, and chopped cilantro as desired. Enjoy!
Feel free to add any veggies you have - throw them on the sheet pan and roast with everything else. Bell peppers, zucchini, mushrooms, carrots, or even some beans would be delicious!
Hey there, I’m Lee! As a registered dietitian, I’m passionate about creating easy, nutritious recipes that inspire a balanced approach to eating. I love to experiment with new dishes in the kitchen and am a true chocolate enthusiast. I aim to demystify nutrition misinformation and share recipes that nourish your body and soul. Join me on this journey to make healthy eating simple, enjoyable, and delicious!
