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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 an amazing recipe. It is absolutely one of my favorites. So many unexpected layers of flavors.
Hey Sheri,
Happy Friday!!❤️ I appreciate you making this recipe and sharing your feedback, so glad it was delish! xT
Would you serve this with rice?
Hey David,
Sure, rice would be great to do as a side! Please let me know if you have any other questions, I hope you love this recipe! xT
Delicious! Had this for dinner tonight. Everyone loved it. I didn’t drizzle the mayo on top at the end. I made a double batch of the Cilantro Lime Ranch last night for the Crispy Chipotle Chicken Tacos, have a good bit left, so just drizzled that on top of these enchiladas. Served with rice that had some lime juice/zest and cilantro mixed in. It was fantastic! Will definitely be making this again.
Hey Brenda,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Could you use corn tortillas (prefer over flour) and beef or pork for this recipe? Love your recipes!
Hey Julie,
Totally, that all sounds delicious! Let me know if you give this recipe a try, I hope you love it! xT
It was such a good dish! I loved the elote component. Everyone gobbled it up.
Hey Shannon,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Would you have an enchilada sauce recipe? I can’t seem to find any here and there are a few recipes on your site that use enchilada sauce that I would love to try.
Hi there,
So sorry, I don’t, I just use store bought. Please let me know if you have any other questions! xT
Made it tonight for the first time and I loved it. My picky 7 year old son who never eats chicken unless it’s uniquely delicious emptied his entire plate!!! My 9 year old daughter ate it all as well but they’re both saying they’re still trying to figure out whether or not they liked it!!! Let me tell you, it was one of those very few times when they just sit down and eat without any complaints!!
Please note I didn’t have any cilantro, nor cotija cheese nor chives and it still came out great! Tomorrow I’ll go to the store to add those since my kids love those ingredients too. My husband is excited to try the leftovers when he gets back home!
Hey Diana,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
This was amazing! Everyone loved it! So much so, there were no leftovers! This will be going on rotation!
Hey Robyn,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Can you put the chicken mix and the corn mix into the tortilla and then bake!? Anyone try it that way?
I have! And it turned out delicious! Plan on doing it again tonight!
Thanks for sharing Hannah!!
Hey Kate,
Sure, you could totally do that! Let me know if you give this recipe a try, I hope it turns out well for you! xx
Do you boil the corn beforehand? Or just cut the corn off the cob and it will cook in the oven?
Hi Leah,
No need to cook the corn before hand, it will cook in the dish. Please let me know if you have any other questions, I hope you love this recipe! xx
Made this tonight and loved it! I made a half recipe of the homemade fajita seasoning, and what was left after using 2 tbsp on the chicken, I put the rest in the corn mixture and omitted the chili powder and salt. Looking forward to the leftovers later this week!
Hey Melissa,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
I love your recipes! I was wondering if I could make this with the rotisserie chicken I bought- do you think it would still turn out okay?
– lexi ♥️
Hey Alexis,
Totally, that would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Made this tonight. Fantastic! Will be making it again for aure
Hey Pete,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
Thank you so much for getting back to me 😊 I just went to the grocery store and got all the ingredients and will be trying it tonight!
Everywhere around me is sold out or out of stock on fresh corn, is it okay that I used canned corn? Can’t wait to try this! ❤️
Best,
Alexis
Totally, canned corn is just fine to use!!
How did it turn out with canned corn? Planning on doing the same!
So very good! I used chicken breasts and canned corn and it turned out delicious! The hubs is still raving about it!
Hey Lisa,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Made this last week delish!!
Hey Katie,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Made this tonight for my family of four boys. They loved it and ate the entire pan. Thanks for all your amazing recipes. Cooking is so much more fun with your tasty recipes. Happy New Year!
Hey Eva,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT