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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.
My new favorite recipe !!! It’s just so tasty. My husband is also a fan !
Hi Amy,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
My husband says this is the best of your recipes thus far! I couldn’t wait until lunch today for some leftovers-it really was yummy. And surprisingly easy, I wasn’t expecting that!
Exceptionally delicious. Thank you for sharing this recipe with us!
Hey Carrie,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
Hi Gayle,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
is the corn cooked or uncooked?
Hi Karalyn,
The corn is uncooked:) I hope you love the recipe, please let me know if you give it a try! xT
thanks for your prompt response!!
actually, I just thought of another question. I have celiac disease and I have trouble finding good GF wraps for recipes like these. Any suggestions?
Yes!! I love the Siete brand, they have great options!
I have made this three times, and my family is asking for it again tonight. Highly recommend!!!!
Hey Amanda,
Awesome!! I love to hear that you family has been enjoying this recipe, thanks so much for making it! xT
THIS IS THE BEST RECIPE EVER!! seriously. it was so good and a total crowd pleaser for my fiancé and my parents.. and my mom is quite the picky eater! Would love to figure out how to make it then freeze to share with my new mom friends so that they can just pop into the oven when they need a quick dinner. DELICIOUS! 🙂
Hey there,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
I love this recipe! It delicious and we always have leftovers- equally delicious! It’s become a family favorite. It’s actually quite easy to put together and honestly flexible.
Hey Cheryl,
Happy Monday!! I love to hear that this recipe is always a winner, thanks for making it so often:) xTieghan
Exceptionally delicious! 2nd comment.
Thanks again Carmen:)
I made the one skillet street corn chicken enchiladas twice. This recipe is absolutely delicious! The best enchiladas I have ever tasted! I froze the leftovers only because there weren’t that many of us in the first place to eat all of them. I reheated the frozen leftovers in the oven, and they were perfectly scrumptious! Love this recipe.
Hey Carmen,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
DELISH!!!! had to make this 2x’s in 1 week, my family absolutely loved this recipe. THANK YOU for sharing your love of food with us. xoxo
Hi Rebecca,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
Winner winner chicken dinner! We loved this dish. I couldn’t figure out how to drizzle mayo so I added a Tbls of sour cream, a splash of milk, and some cayenne to it and it was perfect. Thanks for another great recipe!
Hey Deborah,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
Hello!
I have a rotisserie chicken..would the dish still be good? How would I incorporate the spices if the chicken is already cooked? or is the rotisserie chicken just a bad idea? 🙂
Thanks!
Hi Lindsay,
You could just shred the rotisserie chicken and toss with the seasonings, that should work just fine for you. I hope you love this recipe, please let me know if you give it a try! xx
Hi,
Do you think this could be made with cooked ground beef?
Hi Veronica,
Sure, ground beef would be great to use here. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
I just made this… The whole family loved it! I just discovered you from Blonde Files Podcast and look forward to trying more of your recipes. They all look delicious!
Hi Kasia,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
This is a definite keeper! I added black olives because my kids will eat anything that has them on it and it was an awesome addition. The flavors of the street corn really came through. We have awesome sweet corn in CO in the summer and it was the star of this thoughtful and creative recipe. I’ll be sad when we can’t get good corn to make this in the winter!
Hi Amanda,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xx
Hello! Can this recipe be made with frozen corn?
Hi Brianna,
Yes, that would be just fine for you to use! I hope you love the recipe, let me know how it turns out! xx