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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.
We’ve made this a handful of times now and it’s always anazing!
Hey Becca,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
Loved this recipe for hosting friends/family! Will definitely make this again- thanks!
Hey Addy,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
This was one of the best hispanic dishes I have had. Thank you!
Hey Aaron,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Delicious! Some subs I made: shredded rotisserie chicken instead of breasts for extra flavor, and a crema (sour cream, lime juice amd seasonings) drizzled over the top in place of mayo. Will definitely make this again!
Hey Staci,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
One of my favorites!! Has quickly become a go to on my meal rotation list! Trying it tonight with shredded chicken that I happen to have on hand! I’ll report back, but I’m sure it will be just as fabulous! Definitely recommend trying this one!!
Hey Kathryn,
Happy New Year!🎆🎈 I appreciate you making this recipe so often and your comment! So glad to hear it is always enjoyed! xx
Hello!
How would you recommend freezing this?
Thanks!
Hey Alexandra,
I would go ahead and freeze before baking. Let me know if you give this recipe a try, I hope you love it! xT
Hello! We are trying this tonight but had to transfer it to a casserole dish. What do you use for an oven safe skillet?
Hi Kayleen,
I use Staub products which are all oven safe:) Please let me know if you have any other questions! xT
Absolutely delicious! I used 6″ corn tortillas, which were a little small, but oh so good. AND, I forgot to put the salsa verde in! So, we used it on top, and it worked out terrifically. My husband requested this meal go “in rotation.” Yay!
Hey Candace,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
I’m going to try this tonight! How many minutes do you sear the chicken? I’m always paranoid about undercooking chicken.
It was delicious! My husband keeps raving.
Thanks so much Leslie!!
Hi Leslie,
I would say about 10 minutes, it’s also going to bake so you should have no issues with the chicken being cooked through:) I hope you love this recipe! xT
This recipe was so easy and SOOO delicious!!!!! And I love your fajita seasoning recipe. Thank you.
Hey Janet,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Quick, easy and delicious. A great take on typical enchiladas. I used Penzey’s fajita mix, enchilada sauce, and added a jalapeño and little can of green chilies for an extra kick. Definitely making this regularly.
Hey Caitlin,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
Delicious! My husband loved the creamy corn mixture! We will be making this again!!
Hey Linda,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
Wonderful flavor. I’ve been making your recipes for the past few months. I do think next time I’ll shred the chicken and include inside tortilla with the corn mixture, etc. Amazing!!!!
Hey Shelley,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
Super yummy and easy. My husband is Mexican and this got his approval. I prefer a drizzle of sour cream over mayo though, mayo is strong enough already. 🙂
Hey Caroline,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
Delicious and easy to make. Loved it!
Hey JoAnn,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT