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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.
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.
This is so delicious and easy to make, using only one pan!! The fajita seasoning is awesome and adds just the right amount of pop. I think the tortillas wrapped around the cheese mixture and placed on top of the chicken is a brilliant idea and makes it so easy to work with. Sometimes you don’t have enough room for the meat and cheese in the tortilla and this solves the problem. I’ve already made this three times in the last month!!
Hi there! Thank you so so much! I’m so glad you enjoyed this recipe! Have an amazing weekend 🙂 xT
Such a great recipe! Could I make this ahead, refrigerate & then bake? If so how far ahead could I make ahead?
Hi Bailey! You should be able to make a day ahead and this will hold up well! xT
Made this last night. It was fire!!! A definite do over. I drizzled it with Trader Joe’s crunchy jalapeño lime and onion. So damn good.
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
Excellent recipe! Thank you
Awesome!! Love to hear that this recipe was enjoyed! Have a great week! xT
Just made this for a second time – we like it without the onions & peppers – and it’s so so good. I did realize, though, that the directions say to use 2 T of the Fajita seasoning mix and I bet I used 2-3 times that. LOL It’s very highly seasoned but also extremely delicious. I used canned corn this time – delish. And didn’t have avocado OR cotija – still delish! I am now in love with this method of doing enchiladas baked on top of the chicken.
Hey Sarah! So glad you enjoyed this recipe and you’re able to modify it to how you like it! xT
Update-made it tonight with the Salsa Verde. Not sure which I prefer. They are both fabulous. Definitely will be made again and again.
Yum!! Thank you so so much for trying out the recipe! xT
This is delicious and easy to make. I made it with enchilada sauce the first time. Trying it tonight with salsa verde. My husband hasn’t stopped talking about it since I made it last week.
Thank you so much for trying out this recipe Tammy! So glad you loved this enchilada bake!
This recipe is FABULOUS! The combination of flavors between the fajita seasonings, enchilada sauce, and creamy corn filling was spot on. Due to our family’s personal preference, I did make these as regular enchiladas (chicken and veggies inside the tortillas with the creamy corn) that I baked in a 9×13” dish, but they nevertheless turned out perfectly! Thanks for another fantastic recipe!
Thank you so so much for giving the recipe a try! Love to hear that it was enjoyed! xT
I made this on a whim tonight – didn’t use cojita, mayo, cilantro, or avocado. I LOVE all of those ingredients but just didn’t have them on hand tonight. I had a feeling it would still be delicious and I was right! I used corn tortillas. It was literally 10/10. Looking forward to making it again how instructed. You are AMAZING! Thank you for ANOTHER winner!
Thank you soooo much Bri! xT
I made this again for a Friday night family dinner after babysitting our 1 yr. old granddaughter all day. She helped me harvest the peppers and cilantro from the garden. I put the recipe together while she took her afternoon nap. It is such a fun recipe to make. My husband made Margaritas, chips, and fresh salsa, served poolside. All was much appreciated by all my grown children visiting what is now their weekly dinner hub. I used ground Bison this time instead of chicken and grilled the corn before using it inside 12 small corn tortillas.
Thanks sooo much for trying out the recipe! I hope it was a hit! xT
This recipe was fantastic, so much flavor. Made exactly as written with homemade enchilada sauce. I’m not a huge fan of corn, but the flavors in this recipe made me a fan. Thanks so much!
Awesome Christine! Thanks so much for giving it a try! xT
Absolutely delicious!!! The creamy corn filling is to die for… Especially with locally grown Iowa sweet corn 😋. A little too salty… although I did use rotisserie chicken instead so that could be the culprit (I just added half the fajita spice to the chicken and half to the pepper/onion- cooked veggies first then added chicken to warm it up) then proceeded as written.
So glad you loved the recipe! Thanks so much for giving it a try! xT
Well there aren’t many of your recipes that I DON’T like, so I’m kinda partial to your style. But this 1 may in the top 3! Super easy and the heat of the enchilada sauce with the creaminess of the tortilla filling… heaven! Used Penzeys Southwest seasoning (online or in stores if you’re lucky enough to have a nearby one) instead of a fajita mixture and just randomly sprinkled it in. Subbed in thick sour cream for the cream cheese, which worked fine. Made last week and I’m still smiling thinking about it!!!!!
Wow! Thank you so much Mary Ann! So glad this enchilada bake was a hit for you! xT