Honey Chipotle Chicken Enchilada Bake

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

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 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.
3. 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).
4. Arrange the tortillas over the chicken and sprinkle with the cheese. Bake for 10 minutes, until the cheese is melted.
5. 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.
6. Serve the enchiladas with the corn salad, plus Greek yogurt or sour cream, Cotija cheese and pickled red onions if you like.