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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!
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!
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.
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.
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.
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!
Looking for other Mexican-inspired recipes? Here are a few…
Cilantro Lime Salmon with Mango Salsa
Bang Bang Shrimp Tacos with Fried Avocado
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
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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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless chicken breasts or thighs, sliced
- 2 tablespoons fajita seasoning
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- kosher salt and black pepper
- 2 1/2 cups enchilada sauce or salsa verde
- 2 cups fresh corn
- 4 ounces cream cheese, room temp
- 1/4 cup plain greek yogurt
- 1 teaspoon chili powder
- 2 tablespoons chopped fresh chives
- 1 1/2 cups shredded Mexican cheese blend
- 6 tortillas, warmed
- 1/4 cup mayo
- avocado, cotija cheese, limes, cilantro, and Tajin for serving
Instructions
- 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!
Notes
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.
WOW!!! This is absolutely delicious! I even loved the leftovers (maybe even more), which is kind of a big deal for me! I have already texted the link to this recipe to my sisters-in-laws and my best friends because I love it that much…..I know I sound a little over the top, but it is truly yummy! Definitely worth making!
Hi Megan,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx
This looks delicious! Do you know if this would freeze well?
Hey Lydia,
Thanks so much! Sure, I don’t see why not! Let me know if you give this recipe a try! xx
I’m getting ready to make this, but what kind of tortillas are used? And what size are they? Thanks!
Hi Diana,
I used 6 inch flour tortillas for this recipe:) Please let me know if you have any other questions! xx
Amazing! Easy to put together for a Friday night dinner.
Hi Matt,
Perfect!! Thanks so much for making this dish and sharing your comment, so glad it was a hit! Have a great weekend:)
I made this last night and it was a hit with the whole family – from our toddler to my husband everyone cleaned their plates. Thanks for the tasty recipe!
Hey Dana,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Do you cook the fresh corn first?
Hey Robin,
No need to cook the one first:) Please let me know if you have any other questions, I hope you love this recipe! xx
Not bad. I don’t know if I was missing the smoked paprika from the other street corn recipes you have, but the leftovers languished in our fridge for a few days rather than being inhaled like your other street corn recipes. My husband felt similarly. However, it’s still pretty good, and I would consider making it again after I come up with some changes that might suit us a little better. Thank you!
Hey Kristina,
Thanks for giving this recipe a try and sharing your feedback! Sorry to hear you didn’t love it! xx
I put the chicken, peppers and fajita into the instapot and cooked it that way. Shredded the chicken when it was done. Used sour cream instead of cream cheese(all I had) and used elote seasoning instead of chili. I cut up the tortilla’s and layered everything in a cast iron skillet. Topped it with the cheddar cheese and baked it for 15 mins. It’s so very good. Will definitely make it again. Thank you for the recipe.
Hey Julie,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
So yummy! Family inhaled this. It’s like fajitas meets enchiladas meets street corn. A few of my favorite things combined.
I followed the recipe, but I used frozen corn (prepared per package – steamed) and chopped my veggies, then skipped the Mayo as a topping. Definitely making again. Thank you for another amazing recipe.
Hey Emily,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
I made this with the ingredients as written but ended up roasting the chicken/peppers/ onions and also the corn in the oven. Then I put the ingredients together in a stacked enchilada situation (corn tortillas, chicken mixture and cheese, corn tortillas, corn mixture, corn tortillas, salsa verde and cheese). There were more dishes to wash, but it was mostly a hands off dish, which made it easier to wrangle my children. My husband gave it a 10/10, so winner winner, chicken dinner!
Hey Mel,
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT
This was amazing 😋 will be making again and again!!
Hey there,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Turns out I’ve been doing enchiladas wrong 😉👌
Looking at making this recipe but wondering about any suggestions to and it vegetarian. Do you think it would work with jackfruit or would be completely fine without the chicken?
Hey Taylor,
You could use a vegetarian substitute in place of the chicken:) Please let me know if you have any other questions, I hope you love this recipe! xT