Authentically delicious sheet pan enchiladas are loaded with tomatillos, jalapeños, cheese and smoky chipotle salsa.
Preheat the oven to 400 °F (204 °C)
Place the chicken strips in the middle of the cookie sheet. Pour the chipotle salsa over the chicken, 2 Tablespoons of olive oil, the remaining salt and pepper. Toss to coat and spread them out a bit to cook, don’t leave them in a pile.
Place the corn, poblano peppers, onion wedges, garlic cloves, tomatillos, and jalapenos on the pan. Drizzle 2 Tablespoons of olive oil over the vegetables. It is ok to place some of the vegetables on the chicken. Just turn and stir things occasionally to make sure it all bakes.
Sprinkle with half the salt and pepper.
Place the pan in the middle of the oven to bake. Turn the corn and poblano peppers halfway through the cook time. If the tomatillos are soft, remove them early and place in a blender.
When the chicken has cooked, remove the pan from the oven.
Place the poblanos in a ziplock bag and steam for 10 minutes. Remove, peel, deseed and slice.
Place the jalapeños, tomatillos, 3 of the garlic cloves, and a wedge of onion in the blender. Blend till smooth.
Stand the corn on end and slice down with a sharp knife, removing the kernels. Add the corn to the chicken. Chop the onions and smash the garlic, then mix with the chicken.
Preheat the tortillas for 20 seconds in the microwave.
Place a large spoon of the green salsa from the blender into the middle of the tortilla. Fill with the chicken mixture and roll up.
Repeat until all the tortillas are filled and on the pan. Sprinkle with cheese and place back in the oven for 10 minutes.
Remove and serve with queso fresco, cream and cilantro.
Ingredients
Directions
Preheat the oven to 400 °F (204 °C)
Place the chicken strips in the middle of the cookie sheet. Pour the chipotle salsa over the chicken, 2 Tablespoons of olive oil, the remaining salt and pepper. Toss to coat and spread them out a bit to cook, don’t leave them in a pile.
Place the corn, poblano peppers, onion wedges, garlic cloves, tomatillos, and jalapenos on the pan. Drizzle 2 Tablespoons of olive oil over the vegetables. It is ok to place some of the vegetables on the chicken. Just turn and stir things occasionally to make sure it all bakes.
Sprinkle with half the salt and pepper.
Place the pan in the middle of the oven to bake. Turn the corn and poblano peppers halfway through the cook time. If the tomatillos are soft, remove them early and place in a blender.
When the chicken has cooked, remove the pan from the oven.
Place the poblanos in a ziplock bag and steam for 10 minutes. Remove, peel, deseed and slice.
Place the jalapeños, tomatillos, 3 of the garlic cloves, and a wedge of onion in the blender. Blend till smooth.
Stand the corn on end and slice down with a sharp knife, removing the kernels. Add the corn to the chicken. Chop the onions and smash the garlic, then mix with the chicken.
Preheat the tortillas for 20 seconds in the microwave.
Place a large spoon of the green salsa from the blender into the middle of the tortilla. Fill with the chicken mixture and roll up.
Repeat until all the tortillas are filled and on the pan. Sprinkle with cheese and place back in the oven for 10 minutes.
Remove and serve with queso fresco, cream and cilantro.
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