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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 was excellent! Made guacamole for the top, subbed a mixture of Mexican tomato sauce and regular tomato sauce for the enchilada sauce, subbed diced jalapeño for the chives and sour cream for the yogurt in the corn mixture, added some of the homemade fajita seasoning to the corn mixture, skipped the green pepper and onion in the chicken mixture because my family doesn’t like them, and subbed a mixture of pepper jack and Monterey jack for the Mexican cheese blend.
Hi Nancy,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
I made this for the second time last night. It was good the first time and incredible this time. Here’s what I did differently.
1. Made my own tortillas. They weren’t perfect, but tasted great.
2. Made and used the home made fajita seasoning.
3. Pan roasted the corn before adding to the cheese mixture.
4. Sautéed the peppers and onions to well done. We just prefer them that way.
Hey Jeff,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
Hi! Noticed in step 2, second sentence, it doesn’t indicate how many minutes to sear the chicken. Please let me know if you can!
“ Set the skillet over high heat. Cook until seared all over, minutes.”
Hi Alexandra,
I would say about 5 minutes, or until seared:) I hope you love the recipe! xT
I plan on making this soon (hopefully this week). Do you think I could use a shredded rotisserie chicken in place of the raw chicken?
Hey Sarah,
Sure, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xT
Just a heads-up: recipe indicates it’s 8 servings, but it only uses six tortillas.
Thanks so much Linda!
Definitely a 5 star dish! I love when you can make it all in one pan and it tastes amazing 😍 I used enchilada sauce and only had marble cheese so I used it and added a little chipotle chili powder and it was a hit. This one will be made over and over. Thanks for another great recipe Tieghan! You never disappoint. I don’t hesitate to try any of your recipes for the first time on company. They are always so good!
Hey Kara,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! Thanks for your kind message!! xx
My whole family loved this dish! My brother doesn’t like half of the things in these enchiladas, so more for the rest of us!My dad had 3 servings, and my sister raved about how good it was! This is definitely a keeper! I did use picante sauce instead of salsa verde, and I used colby and monterey jack cheese instead of the mexican cheese. Thanks for this awesome recipe! Abigail
Hey Abigail,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
This was amazing!! I made it for my college aged brother and his friends. They all loved it!! About to make it for the 2nd time:)
Hi McKenzie,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
Hi Tieghan! I’m making this on Sunday and I wanted to ask you: could I use Monterey Jack cheese instead of the mexican blend? I don’t really like those other cheeses. I really like your recipes and I’m excited to try this one! Fingers crossed that my family likes it!
Abigail
Hey Abigail,
Totally, Monterey Jack would be delicious here! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Can this be made with frozen corn instead?? I plan on making it tomorrow and fresh corn is the only ingredient I’m missing.
Hi Mak,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
I’ve made this and LOVE it! If I were to try this with steak, what cut of steak do you recommend?
Hi Amanda,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:) I would maybe try a skirt steak! xT
made this tonight and followed the directions. soooo good! will become one of my go-tos!
Hi Kathy,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
Definitely keeping this one in the rotation. My father can’t stop talking about how good it was. Used green chili enchilada sauce and was in a hurry so a packet of taco seasoning and it turned out fabulously. Broiled the cheese just a bit before serving and that little bit of crispy brown cheese just took it over the top.
Hey Kim,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
That was absolutely to die for and easy too! We switched in a guacamole moment on top as well and the freshness of the limes was exceptional.
Well done! ??
Hey Thomas,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! xxT
I’m so sorry but I don’t see what you do with the enchilada sauce?? Do the tortillas go on top of it or in a baking dish with the sauce on top?
Hi Nicole,
The enchilada sauce is added in step 2. I hope this helps! Please let me know if you have any other questions! xx
Tieghan, this recipe is delicious! Every bite was So. Darn. Good! Thank you for creating such a fun twist on a classic dish.
Hi Tracey,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
I made this once for the family with red enchilada sauce and we all loved it. I made it (increased by half) for my bunco ladies night with salsa verde and we all loved it.
Hi Pam,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
What do you recommend, enchilada or salsa verde? Thanks. Excited to try
Hi Cyndi,
I love this recipe with both which is why I included both in the recipe:) Please let me know if you have any other questions! xTieghan