Cheesy Chipotle Chicken Enchiladas with Salsa Verde
Cheesy Chipotle Chicken Enchiladas with Salsa Verde. Tuesday tacos have turned into Tuesday enchiladas, but you still get the theme, you know?! Loaded with spicy Chipotle peppers in adobo, poblano peppers, red onion, charred corn, salsa verde, and chicken. Topped with loads of cheddar and pepper jack cheese. Then layered with all those delicious toppings and a lime crema cool down. So so delicious and perfect for Tuesday night !!
I am all for a good Taco Tuesday dinner even if it isn’t quite tacos. The Mexican theme just seems to work for Tuesday nights. And I especially love Taco Tuesday in the summer with a good margarita outside in the warm weather. While we aren’t there just yet, I still love some Tuesday Mexican dining even when it’s chillier in the spring or straight up cold in the winter.
We have been trying to mix up Taco Tuesday’s with different dishes like Mexican inspired chicken skillets, nachos, or these Cheesy Chipotle Chicken Enchiladas. These little enchiladas are bursting with flavors. They’re spicy, tangy, and even have a hint of sweetness from the red onion and adobo pepper.
Although these enchiladas might be little, they are super addicting so you’re definitely going to end up eating more than one. Trust me, it’s kind of hard not to.
So…if you’re looking for a Taco Tuesday switch up, these enchiladas are definitely the way to go. Not to mention all the different and fun ways you can make enchiladas. I think we will definitely be trying some others, but this recipe is too good to pass up !!
Ingredients
1 pound chicken breast; cut into slices
2 tablespoons olive oil
4 chipotle chilies in adobo; chopped
salt and pepper
3 ears corn
1 poblano pepper; seeded and sliced
1/2 red onion; sliced
1 large jar salsa verde
10 corn tortillas
1/2 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
avocado, cilantro, and limes for serving
For the Lime Crema
1 cup sour cream
juice 1 lime
salt and pepper
Directions
Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, add the chicken the chipotle chilies, corn, poblano pepper, and red onion. Drizzle with olive oil, salt , and pepper. Transfer to the oven and bake for 20 - 25 minuets until the chicken is cooked. Remove the chicken from the baking sheet. Switch the veggies to a foil or broiler safe pan. Turn the oven onto broil. Broil the veggies until charred, about 2 minutes.
Shred the chicken with a fork. Remove the corn from the cob. Add the chicken back to the foil pan and mix together with veggies. Toss with 1/2 cup of salsa verde and 1/2 of the cheese.
Pour 3/4 cup salsa verde on the bottom of a baking dish or oven proof skillet. Spoon the chicken mixture into the tortillas and rollup seam side down. Line the enchiladas in the baking dish. Pour the remaining salsa verde over the enchiladas. Top with remaining cheese. Transfer to oven and bake for 15 - 20 minutes until heated through and cheese has melted.
To make the Lime Crema, combine all ingredients in a small bowl. Serve enchiladas topped with Lime Crema, avocado, cilantro, and limes.
