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Easy One Skillet Street Corn Chicken Enchilada Bake. Quick-cooking chicken, seasoned up with fajita seasoning and enchilada sauce. Then topped with creamy corn stuffed tortillas and cheese before oven baking. The most delicious smells, a bubbly sauce, creamy corn, and melty cheese are all tucked into this skillet meal. This dish is served street corn style with chili powder and salty crumbled Mexican cotija cheese. It’s a delicious twist on the combination of baked enchiladas and street corn that everyone will love!

One Skillet Street Corn Chicken Enchilada Bake |

Well, this dish is fun, it’s different! I really wasn’t exactly sure what to call it, but I can assure you it’s delicious!

A toss-up between enchiladas, fajitas, and my street corn dip (that I LOVE so much). There’s lots of flavor going on, but it takes less than an hour to make

This is my favorite kind of recipe. It was created mainly out of what I had on hand and what sounded delicious. I wanted to create a Mexican-inspired dinner made in one skillet that was, saucy, cheesy, and with plenty of peppers and corn. I took a little shortcut to keep things simple by using a fajita seasoning blend of spices and store-bought enchilada sauce.

It turned out so delicious and my family really loved it!

One Skillet Street Corn Chicken Enchilada Bake |

Here are the details

Just like fajitas, this recipe starts with chicken and lots of peppers. All pan-cooked in a skillet with a mix of seasonings. I use a homemade fajita seasoning mix that I love (directions in recipe notes). It takes only seconds to make so I highly recommend it!

Once the chicken, onions, and peppers are cooked. The sauce goes in and that layer is complete. I use enchilada sauce or salsa verde. Either is really great, but I usually prefer enchilada sauce.

One Skillet Street Corn Chicken Enchilada Bake |

Now, the creamy “street corn dip” layer. This is a mix of fresh corn, cream cheese, yogurt, seasonings, and Mexican cheese blend.

It’s all stuffed inside tortillas, then placed over the saucy chicken. So enchiladas on the bottom cheesy corn tortillas on top!

Finish this bake with cheese, then throw the whole pan in the oven.

Bake until the sauce is bubbling up around the skillet and the cheese is melted.

One Skillet Street Corn Chicken Enchilada Bake |

What ends up happening is that the tortillas and cheese get a nice crispy crunch around the edge of the skillet. While the corn tucked inside melts into a creamy, cheesy “dip”.

Everything together is delicious. Top with dollops of mayo, avocado, and lots of crumbled cotija cheese plus fresh cilantro.

One Skillet Street Corn Chicken Enchilada Bake |

Simple to throw together with a nice mix of texture and flavor. You get saucy, crispy, spicy, and sweet!

All the good stuff…hope you enjoy!

One Skillet Street Corn Chicken Enchilada Bake |

Looking for other Mexican-inspired recipes? Here are a few…

Cilantro Lime Salmon with Mango Salsa

Bang Bang Shrimp Tacos with Fried Avocado

Spicy Cucumber Margarita

Lastly, if you make this One Skillet Street Corn Chicken Enchilada Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Skillet Street Corn Chicken Enchilada Bake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Calories Per Serving: 440 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 400°.
    2. In a large oven-safe skillet, combine the olive oil, chicken, 1-2 tablespoons fajita seasoning, salt, and pepper. Toss to coat. Set the skillet over high heat. Cook until seared all over, minutes. Add the onion and peppers. Season with salt and pepper. Cook until fragrant, about 5 minutes. Remove from the heat and stir in the salsa verde or enchilada sauce.
    3. In a bowl, combine the corn, cream cheese, yogurt, chili powder, chives, and salt. Stir in half the cheese.
    4. Spoon the corn down the center of each tortilla, tuck, and roll. Place the tortillas seam side down over the chicken. Top with the remaining cheese. Bake for 15-20 minutes, until the cheese has melted.
    4. Serve warm, drizzled with mayo, then sprinkle with Tajin or cayenne. Top with avocado, cilantro, and cotija cheese. Enjoy! 


Homemade Fajita Seasoning: mix 2 tablespoons chili powder, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1-2 teaspoons cayenne pepper, 1 teaspoon kosher salt and black pepper. Makes 1/2 cup. 
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One Skillet Street Corn Chicken Enchilada Bake |

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  1. This looks so yummy! It’s listed under freezer friendly. What is the best way to do this? Cook it and then freeze or freeze before cooking?

    1. Hi Millie,
      I would make through step 4 and freeze just before baking. I hope you love this recipe, please let me know if you give it a try! xx

      1. Hi! Since this is freezer friendly, do you have recommendations on how to cook after frozen? Would you recommend thawing and cooking 15-20 minutes as stated above, or cooking frozen? If cooking frozen, do you have recs on how long to cook? Thank you!

        1. Hey Lauren,
          You can go ahead and bake from frozen, it will probably take at least 45-60 minutes. Please let me know if you give this recipe a try, I hope you love it! xT

  2. Delicious! Curious about what type of tortillas are used? I used small corn tortillas which, even warmed were cracking and not large enough to fully envelope. They looked and tasted great, though.

    1. Hey Candace,
      Thanks so much for giving this recipe a try, glad you enjoyed:) I used flour tortillas for this recipe! Please let me know if you have any other questions! xT

  3. 5 stars
    Super easy and yummy! Used 1lb ground chicken and added 1 cup beans, that needed to be used. Forgot the yogurt but it didn’t matter, served some on top. Frozen corn worked but I bet fresh would be even better. I have your book and use your recipes regularly. I often have to change a bit due to my spice sensitivities, but I always end up with a great dish. The chicken orzo crockpot last week was a winner. I grew up with home cooked meals and I am stubborn doing the same for my family. Working full time and having a picky eater can make that challenging, but your recipes have been a huge inspiration for the past two years. I’ve been meaning to say this for a while, thank you!! And for all the wonderful photos too!

    1. Hey Sanja,
      Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:) Thank you so much for your kind message 🤍

  4. 5 stars
    So good and loved by all! I had to use frozen corn because that’s all I had on hand and it still worked out wonderfully. I microwaved the corn and filling ingredients for 30 seconds so it was a little easier to mix. Thanks for another great recipe!!

  5. I’ve made this several times and just did a dinner for 12 where I put it in two big pyrex pans. I’m completely hooked on the Street Corn Enchilada fix and have made them without the chicken. So good that I’m already sad that fresh corn season is over. Has anyone tried them with frozen corn? My additions are microwaving the corn in the husks for 3 minutes and then shucking. So easy, Then I cut it off the cob and add cream cheese, Trader Joe’s Everything But The Elote seasoning and the rest of the ingredients. Leftover corn filling makes a great dip. Thanks for such a yummy recipe!

    1. Hey Leslie,
      Happy Friday!🎃 I am delighted to hear that this recipe is always enjoyed, thanks for trying it out and sharing your review! Sure, frozen corn would be great to use! xx

  6. 5 stars
    Wow! So delish!! My family loved it, and I did too! Flavors were spot on! Made the Fajita spice and have some for future recipes now too. My son’s fav is street corn so happy to bring it into this recipe for him as well. Thank you!

    1. Hey Rachel,
      Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT

  7. 4 stars
    Could you make this ahead in the morning and then actually bake it at night for dinner? Would it change the flavor or make tortillas soggy? I have made it before and we all loved it! Would like to make for my friend now that just had a baby and I wondered if I could just prep it for her and she throws it in the oven whenever she wants for the 20 min bake.

    1. Hey Katherine,
      Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Sure, that would work well for you, just keep covered in the fridge until you are ready to bake:) xx

  8. 5 stars
    Delicious!! We had this last night, and while following the recipe pretty closely, I used what I had on hand. That being, a 50/50 mix of freshly shredded sharp cheddar and Monterey jack cheeses, about a cup of salsa and a cup and a half of enchilada sauce, and five 10″ flour torillas, which I filled, rolled, then cut in half before laying over the chicken and veg mix. In an effort to cut down on evening busyness, I sliced the chicken in the early afternoon and left it to marinate in the oil and seasonings until dinner time. I also used sour cream instead of yogurt in the corn mixture. The corn was SO GOOD! Think if I threw a little fajita seasoning in there, the enchiladas could stand alone as street corn roll-ups. That said, the protein and veg packed fajita mixture underneath was appreciated and a flavor bomb. There wasn’t quite enough to go with all of the enchiladas, but that’s my fault for using more than the recipe calls for. Lastly, I made a half batch of the HBH fajita seasoning that’s listed here. Even with just a half teaspoon of cayenne, it was almost too spicy for my brave eating 10 year old (wants to eat/try everything 🙂 ) and the 7 year old wouldn’t/couldn’t eat it at all. Three of us loved it as is, so we’ll make it again just the same… guess the little one will get chicken nuggets on these nights because this recipe is definitely going in the rotation.

    1. Hey Melissa,
      Amazing!! Thanks so much for making this recipe and sharing what worked well for you! I am so glad everyone enjoyed the recipe, sorry about the spice!! Thanks again! xx

  9. 5 stars
    Indulgent and delicious! I made rhe recipe with what I had on hand, different cheese, less enchilada sauce…still amazing!!!

    1. Hey Andrea,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx

  10. Do I really need Salsa Verde? Can I sub something like regular salsa? I don’t like too many open jars in the fridge

    1. Hi Mona,
      Sure, regular salsa will work for you, it’s going to change the flavor profile of this dish, but it will certainly work! Please let me know if you have any other questions! xx

  11. 5 stars
    This was awesome!!! I wished i would have used the same skillet i cooked everything to bake in. All my picky eaters ate this as well!!! Truly fabulous, definite 5 star. This is my 5th HBH recipe and it did not disappoint❤️

    1. Hey Jillian,
      Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT

  12. 5 stars
    Made this tonite and it was really good. has a really good and quick red enchilada sauce that is so flavorful. Used that and Alton Brown’s chili powder recipe so the flavors really came through for us. I did use about half of the amount of cheese (just preference). The corn filling in the tortillas was so satisfying, I could eat just those and be happy!