Honey Chipotle Chicken Enchilada Bake

Name: Honey Chipotle Chicken Enchilada Bake
Total time: 50 min
Yield: 6 servings
Ingredients: 1 ea yellow onion; 450 g boneless skinless chicken breasts; 7.5 g smoked paprika; 40 g chipotle peppers in adobo; 340 g red enchilada sauce; 115 g canned diced green chillies; 60 ml honey; 6 ea corn tortillas; 170 g shredded Mexican cheese blend; 60 ml olive oil; 2 ea limes; 1 ea jalapeño; 1 ea garlic clove; 4 ea corn cobs; 2 ea avocados; 20 g fresh coriander; 35 g pepperoncini

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.

Serves 6 50 min

ChickenBakeSpicyMexican

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

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

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.