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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.
Could I make this a day ahead and then cook?
Hi! That should work fine!
I made this today for lunch in the back yard with friends. It was wonderful! Such a big hit and my friend wants the recipe. Not sure if I was supposed to cook the corn before making the enchilada filling? I steamed it on the cob and then cut it off and added it to the rest of the filling ingredients. It worked fine that way. The finished dish made a beautiful presentation! Thank you for this recipe, Teighan!
Thank you so so much for trying out the recipe! So happy to hear that you enjoyed it! xT
10/10 recommend!
I’m pretty excited about this recipe. I don’t like enchiladas. Or at least, I never did before this recipe. I wasn’t brave enough to try them with the enchilada sauce, since I don’t like it, but this was delicious with the salsa verde! I will try it again another time with the enchilada sauce you suggested since this was so good. I wasn’t too big on the Mayo, but I can see others liking it.
Thank you for all of the great recipes you share. You’re the only person who ever actually inspires me and gets me excited to try a recipe. You always seem to combine all the flavors I’m really wanting. You’re terrific
Thank you so so much for trying out the recipe! So happy to hear that you enjoyed it! xT
Can you freeze the leftovers
Yeah, that should work fine! xT
Delicious! I like that this dish has different textures and flavors. The flavor of these enchiladas is better than any other enchilada dish I’ve made in the past. My family enjoyed these so I will definitely be making them again! Thank you!
Love to hear this recipe was enjoyed! Thanks for giving it a try! xT
Another hit! So so good. I kept the taco shape instead of rolling and we ate them like regular tacos and stuffed in the chicken after they baked. Dipped the tacos in spicy sour cream. Everyone loved.
Thank you so so much for giving this recipe a try Amy! xT
I would love to try this recipe but I don’t have a skillet that can go in the oven. I can cook the chicken mixture in the stove-top skillet, then transfer to a baking dish and proceed with recipe, right?
Hey Barbara! Yes, you can totally cook it ou the stove top and then transfer to an oven safe baking dish! Hope this helps! xT
Made this last week. My husband and son couldn’t stop eating it! Loved the leftovers. Thanks Tieghan!
Thanks for giving the recipe a try! Happy to hear that it was enjoyed! xT
So delicious! One of the best things I’ve made this … year?! Yes, I think so! Omitted the peppers and onions — big omission, I know, but remember I said it was delicious!! Forgot to mix cheese in with the corn so put it all on top and will do that again. 😉 Used flour tortillas, a jar of medium salsa verde, and added a little salt and pepper to the corn mix. Have never made enchiladas on top of the chicken like that but it was so yummy. Served with all the fixins. Thanks for a great recipe!
Wow! So glad this was a hit! Thanks for trying out the recipe! xT
Recipe was simple and easy to follow. I’ve been interested in making these for a while, and they did not disappoint! We used green enchilada sauce and corn tortillas. My partner gave it a “It’s good!”, which is a high compliment from him! Spicy meat and veggies go well with the fresh corn.
Awesome! So glad this recipe was a winner for you! xT
Let me start by saying I read the preface about “what I had on hand” but I cook a lot of Mexican and New Mexican food.
I used corn tortillas – cooked in oil before rolling like making regular enchiladas.
The cream cheese was too sweet- I’ll make this again using the good melty Oaxaca cheese inside no yogurt needed but used with the cream cheese. I also added lime zest to the corn mixture.
My husband doesn’t like bell peppers so I used a can of hatch green chili. My 4 yr old loved the chicken and sauce. I used Hatch mild red enchilada sauce.
Also to note I used 3 Trader Joe’s frozen boneless skinless chicken thighs but 4 or 5 would have been better for left overs.
Hi Andrea,
Thanks so much for making this recipe and sharing your feedback, let me know if you give it another try! xT
My entire family loved it! It will definitely be added to my dinner recipes!
Hi Courtney,
Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it:) xT
This was amazing! I think it’s the 2nd “sort of deconstructed” enchilada recipe I made from your website and it always puzzles me why the meat is not in the tortilla yet it’s perfect that way. That corn filling is chef’s kiss! Absolutely delicious. 🙂
Hi Susan,
Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xT
Do you cook the fresh corn first?
Hi Melanie,
Nope, the corn will cook in the dish:) Please let me know if you have any other questions, I hope you love this recipe! xT
Delicious:) thank you for another easy dinner recipe everyone in my family enjoyed.
Hi Stephanie,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT