Honey Chipotle Chicken Enchilada Bake
Shredded chicken simmered in a smoky honey chipotle enchilada sauce, topped with tortillas and melted cheese, and served with a fresh charred corn and avocado salad.
This easy skillet bake pairs smoky chipotle with sweet honey and tender shredded chicken, all cooked in one pan for a satisfying weeknight dinner. The bright corn salad served on top cuts through the richness of the melted cheese.
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
In a large oven-safe skillet, combine the onion, chicken, smoked paprika, chipotle peppers, enchilada sauce, green chiles, and ½ cup water. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook for 10–15 minutes, until the chicken is cooked through and shreds easily.
- 3
Shred the chicken in the skillet using 2 forks. Cook uncovered for 5 minutes, until the sauce thickens slightly. Stir in the honey.
5 min
- 4
Arrange the tortillas over the chicken and sprinkle with the cheese. Bake for 10 minutes, until the cheese is melted.
10 min
- 5
Meanwhile, make the corn salad. Whisk the olive oil, lime juice, honey, jalapeño, garlic, and salt in a bowl. Add the corn, avocado, cilantro, and pepperoncini. Toss to combine.
- 6
Serve the enchiladas with the corn salad, Greek yogurt or sour cream, Cotija cheese, and pickled red onions.
Ago's Notes
- For the best flavor, char the corn before making the salad. Hold each ear directly over the gas flame of your stove, on the grill or under the broiler for about 1 minute, turning until lightly charred and blistered. Let cool slightly, then cut the kernels from the cob.
This bake is such a crowd-pleaser; I love how the sweet and smoky flavors meld together in one skillet. It's far less fussy than a traditional Italian baked pasta, where sauce and noodles are layered separately, and the crisp-edged tortillas on top play a bit like a golden cheesy crust. The chipotle heat against the honey makes for a vibrant, perfectly balanced taste.
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