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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!
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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!
Ingredients
- Extra virgin olive oil
- Boneless chicken breasts or thighs
- Fajita seasoning
- Yellow onion
- Bell peppers
- Kosher salt and black pepper
- Enchilada sauce or salsa verde
- Fresh corn
- Cream cheese
- Plain greek yogurt
- Chili powder
- Chopped fresh chives
- Shredded Mexican cheese blend
- Tortillas
- Mayo
- Avocado
- Cotija cheese
- Limes
- Cilantro
- Tajin
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
8 Ingredient Cheesy Green Chile Chicken
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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
It doesn’t say what to do with the chicken mixture at all just the corn and it also doesn’t say to put any corn on top yet the photos show that so what do we do with the chicken once it’s cooked! Thanks
Katy, it says to leave the chicken in the pan and when you roll up the corn mixture in the tortillas you place those over the chicken. Hope that’s helpful.
Thanks so much Lee!
Hi Kiera,
The chicken remains in the pan in step 1 once it is done cooking. If you have any extra corn mixture you can put that on top, but it is not necessary:) Please let me know if you have any other questions! xx
Hi! Do you need to cook the corn before mixing it in? Or, does it cook in the enchiladas? Thank you!
Hey Katie,
No need to cook the corn, it will cook in the enchiladas:) Please let me know if you have any other questions! xTieghan
Super excited to make this. Did you use corn or flour tortillas?
Hey Katie,
I used flour tortillas for this recipe, but corn will also work for you! I hope you love the recipe, let me know if you give it a try! xx
Are you missing some assembly steps between 3 & 4?
Hi there,
Nope, no steps are missing:) Please let me know if there is something specific you are confused about! xTieghan
Wondering if the corn and tortillas could be layered instead of rolled! Looking to make in a bigger skillet or pan.
Thanks
Seems some steps are missing. What to do with chicken, what size pan, cook the corn. Etc…?
Hi there,
No steps are missing:) The chicken remains in the pan in step 1, the recipe calls for a LARGE oven safe skillet, and you do not need to cook the corn:) Please let me know if you have any other questions! xx
Hey Deb,
Totally, I bet that would turn out well for you!! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Does anyone know if she is using red enchilada sauce or green? From the pictures it appears to be red.
Hi Betsy,
She said you could use red enchilada sauce or green salsa verde, but she prefers the enchilada sauce. You can probably choose whichever you prefer. I think both would be good. ?
Thanks Adrienne:)
Hi! In the ingredient list:
“
▢ 2 1/2 cups enchilada sauce or salsa verde”
Hope that helps!
?
Thanks Marcie:)
Hey Betsy,
I used red enchilada sauce, but I have also tried this with salsa verde and it is just as delicious! Please let me know if you have any other questions! xTieghan
Can you use canned corn instead of fresh? If not any tips for getting the corn off the cob?
It’s super easy to cut off corn! I cook it for a few minutes (about 5), give it a minute to cool, then stand it up on end. If you have some of the pronged corn holders for eating, those help to hold it in place, or you could just use tongs. Then, starting at the top of the ear, cut down. Try not to cut too deep (you’ll know), it gets tough. that’s it!
Thanks for sharing Emily!
There are corn strippers on Amazon that make this soooo easy!
Thanks for sharing Nancy!!
Hi Teresa,
Sure, canned corn would work for you:) Sorry, no real “tips” for slicing corn off the cob, just a super sharp knife! xTieghan
I stand the ear up on it’s flat end in a deep bowl, and hold it at the tip to cut down the sides with a sharp knife (less “splattering” of corn kernels all over than on a cutting board, which I did plenty of until recently hearing this tip). They also make special knives for cutting it off.
Thanks for sharing Valerie!!
The Photography! Tieghan, you are a genius. Start my mornings with my mouth watering and exciting ideas floating in my head! Cannot wait to make this one.
Thanks so much for your kind message Lisa!! I hope you love the recipe:) xTieghan
Question about the fajita seasoning…if I was to use that for fajitas, what is the ratio of spice blend:protein? Thank you for your delicious recipes!
Hey Julie,
I would use about 3 tablespoons per 1 pound of meat. Please let me know if you have any other questions! xx
This is why I buy Costco rotisserie chicken. This recipe and many like it are on my cooking rotation. Adjustments are easy to make to your tastes.
My go to site for great ideas. Thanks
Thanks so much Barb! I hope you love the recipe, please let me know if you give it a try! xx
Thanks! Looks amazing!
One ? Mayo on top before serving?
I had the same ? …. I’m going to make this but use sour cream instead of mayo
Sour cream is great to use too!!
I lived in Mexico and now live in Guatemala. It is very popular to put mayo on corn on the cob. Typical street corn has mayo, hot sauce, and this cheese on top called “queso duro” here in Guatemala. Sounds weird but it’s amazing!
Thanks Elizabeth!!
Thanks Beth!! You could do a drizzle of mayo or greek yogurt:) I hope you love the recipe! xx
This is PEFECT tonight for my leftover chicken! Thanks Tieghan!
Hey Kimberley,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan
The recipe says to roll up the corn mixture in the tortillas. Yet the photos show dollops of the corn mixture on top of the food. ??
I saw the same thing and have the same question! Hoping Tieghan will answer before I make this tomorrow night!
Hey Melanie,
If you have any extra filling feel free to put a little more on top:) I hope you love the recipe!! xx
I bet the corn mixture on top was just leftover that didn’t fit inside the tortillas. If you want to do it that way, I’m sure it’ll be delicious and visually appealing; but it doesn’t seem necessary. Any areas of your tortillas that are uncovered by cheese, corn, etc while baking will be a little crispier (which I like) but not burned. I don’t think there’s any need to pre-cook fresh corn (it’s edible and delicious raw anyway; after baking the dish it’ll be crispy and sweet), but you could certainly blanch if you want to. This seems like a very forgiving recipe!
Exactly what Natalie said:) Thanks girl!
Hi Jo,
If you have extra corn filling you can add a little to the top if you would like! Please let me know if you give the recipe a try, I hope you love it! xx
Hi
Could you make it with corn tortillas instead as a gluten free option?
I bet corn tortillas would be even better! This recipe looks amazing and I might have to try it tonight…
If using fresh corn on the cob, do I cook it first, or just cut it off the cob raw?
Hi Brianna,
You are cutting if off the cob raw:) Please let me know if you have any other questions! xx
Let me know if you give it a try Melanie!
Hey Sherri,
Sure, that will also work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Jesus that photography is good.
It is good you are talking to Jesus. 😉
Thanks so much Rosie:)