Honey Chipotle Chicken Enchilada Bake

Name: Honey Chipotle Chicken Enchilada Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican American
Ingredients: 2 cups shredded cooked chicken; 1 tablespoon chipotle peppers in adobo sauce, minced; 2 tablespoons honey; 15 ounces red enchilada sauce; 8 small flour tortillas, cut into bite sized pieces; 2 cups shredded Mexican blend cheese; 1 cup fresh corn kernels; 1/2 cup chopped fresh cilantro; 1/4 cup red onion, diced; 1 lime, cut into wedges

This cozy one skillet bake features tender shredded chicken in a sweet and spicy sauce tucked into cheesy tortillas.

By Recipes By Nani· 🌍 Mexican American· September 9, 2026

recipesbynani.com

Prep

15 minutes

Cook

20 minutes

Total

35 minutes

Serves

There is something so satisfying about a hearty dinner that comes together in just one pan. This recipe combines the smoky heat of chipotle peppers with a touch of honey for a balance that everyone in the family will enjoy.

My secret to keeping this dish simple is using a rotisserie chicken from the store. It saves so much time on busy weeknights, leaving you with more time to relax with a plate of cheesy goodness.

🧺 Ingredients

2 cups shredded cooked chicken
1 tablespoon chipotle peppers in adobo sauce, minced
2 tablespoons honey
15 ounces red enchilada sauce
8 small flour tortillas, cut into bite sized pieces
2 cups shredded Mexican blend cheese
1 cup fresh corn kernels
1/2 cup chopped fresh cilantro
1/4 cup red onion, diced
1 lime, cut into wedges

👩‍🍳Instructions

1
Preheat your oven to 375 degrees Fahrenheit.
2
In a large bowl, mix the shredded chicken with the minced chipotle peppers, honey, and half of the enchilada sauce.
3
Place the tortilla pieces into a large oven safe skillet and toss them with the remaining enchilada sauce.
4
Spread the chicken mixture over the tortillas and top everything with the shredded cheese.
5
Bake for 20 minutes or until the cheese is melted and bubbling.
6
While the bake is in the oven, stir together the corn, cilantro, and red onion in a small bowl to make a fresh salad.
7
Remove the skillet from the oven and top with the corn salad. Serve warm with lime wedges on the side.

💡 Tips

Leftovers keep well in the fridge for up to three days in an airtight container. You can reheat individual portions in the microwave or pop the whole skillet back into the oven until warmed through. Serve with a dollop of sour cream if you like a little extra coolness.

#Dinner #Chicken #Easy #Mexican #One Skillet

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