Honey Chipotle Chicken Enchilada Bake
Recipe from Tieghan Gerard · original post · full recipe on halfbakedharvest.com
Shortcut enchiladas: chicken simmered and shredded in a chipotle enchilada sauce, topped with tortillas and cheese and baked, served with a honey jalapeño charred corn salad.
Ingredients
- yellow onion — chopped1 ea
- boneless skinless chicken breasts450 g
- smoked paprika — 3 tsp7.5 g
- chipotle peppers in adobo — chopped40 g
- red enchilada sauce340 g
- canned diced green chillies115 g
- honey60 ml
- corn tortillas6 ea
- shredded Mexican cheese blend170 g
- olive oil60 ml
- limes — juiced2 ea
- jalapeño — chopped1 ea
- garlic clove — grated1 ea
- corn cobs4 ea
- avocados — sliced2 ea
- fresh coriander — chopped20 g
- pepperoncini — thinly sliced35 g
Method
- Preheat the oven to 425°F (220°C).
- In a large oven-safe skillet, combine the onion, chicken, smoked paprika, chipotle peppers, enchilada sauce, green chillies and 1/2 cup (120 ml) water. Bring to a boil over high heat, then reduce to medium-low, cover and cook 10-15 minutes, until the chicken is cooked through and shreds easily.
- Shred the chicken in the skillet with 2 forks. Cook uncovered for 5 minutes, until the sauce thickens slightly. Stir in half the honey (2 tablespoons, 30 ml).
- Arrange the tortillas over the chicken and sprinkle with the cheese. Bake for 10 minutes, until the cheese is melted.
- Meanwhile, make the corn salad: char the corn and cut the kernels from the cobs. Whisk the olive oil, lime juice, remaining honey, jalapeño, garlic and a pinch of salt in a bowl. Add the corn, avocado, coriander and pepperoncini and toss to combine.
- Serve the enchiladas with the corn salad, plus Greek yogurt or sour cream, Cotija cheese and pickled red onions if you like.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Honey Chipotle Black Bean Enchilada Bake
- 660 g Black beans instead of boneless skinless chicken breasts
Skip shredding: simmer the drained black beans in the sauce for 10 minutes, lightly crushing some to thicken, then top and bake as before.
Vegan
Maple Chipotle Black Bean Enchilada Bake
- 660 g Black beans instead of boneless skinless chicken breasts
- 60 ml Maple syrup instead of honey
- 170 g Dairy-free cheese instead of shredded Mexican cheese blend
Skip shredding: simmer the drained black beans in the sauce for 10 minutes, lightly crushing some to thicken, then top and bake as before. Use maple syrup wherever the honey goes.
Dairy-free
- 170 g Dairy-free cheese instead of shredded Mexican cheese blend
Dairy-free cheese can take a few minutes longer to melt; cover with foil for the first 5 minutes if it is slow.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- yellow onion · 1 item
- boneless skinless chicken breasts · 450 g
- smoked paprika · 7.5 g
- chipotle peppers in adobo · 40 g
- red enchilada sauce · 340 g
- canned diced green chillies · 115 g
- honey · 60 ml
- corn tortillas · 6 items
- shredded Mexican cheese blend · 170 g
- olive oil · 60 ml
- limes · 2 items
- jalapeño · 1 item
- garlic clove · 1 item
- corn cobs · 4 items
- avocados · 2 items
- fresh coriander · 20 g
- pepperoncini · 35 g