Next Post
Zucchini Carbonara with Crispy Prosciutto and Burrata.
This post may contain affiliate links, please see our privacy policy for details.
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.
Oh my gosh!!! I just made this for my husband tonight and we have so much game meat we’re trying to eat up (we live in Wyoming) so I swapped the chicken with elk. The recipe, the corn dip, the toppings… everything was amazing. I’ve been following on insta for years but now I think I might have to buy up the cookbooks. Amazing T!!!?
Hey Savannah,
Awesome! I love to hear that this recipe was enjoyed, great idea to use the elk that you had! Thanks for your kind message? Happy Saturday! xTieghan
A friend recommended your blog. Made this for dinner tonight. So good, and your instructions/timing were spot on. Looking forward to making more of your recipes. Thanks
Hey Susan,
Happy Saturday! Thanks so much for trying this recipe, I am so glad it was enjoyed! xTieghan
Yum! Where can I find the video of this recipe?
Thanks! Sorry, I don’t currently have a video for this recipe! Let me know if you give it a try! xx
Loved this recipe. A new take on enchiladas. I used TJ pollo asada pre marinaded chicken as the base.
Hey Jenny!
Awesome! So glad to hear this recipe was a hit, thanks for making it! Happy Saturday! xTieghan
Hi Tieghan! I thought this recipe was totally a unique spin on boring chicken enchiladas and we really enjoyed it. After I made the recipe I saw your Instagram video and I noticed that you used a poblano pepper instead of the 2 red bell peppers in the recipe – and also you thinned out your mayonnaise with lemon juice allowing you to drizzle it. I think these things would be great edits to the original recipe (I for one just left out the mayonnaise since I couldn’t figure out how you would drizzle it). Just thought I’d point that out! Thank you for your creativity and delicious recipes.
Made this for dinner tonight! So delicious!! Your recipes are my go to when I don’t know what to do for dinner!
Hi Jennifer!
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx
Hey Susan,
Thanks so much for making the recipe and sharing your feedback!! When I make the IG videos, I may not always making the EXACTLY the way they are written, I try to use what I have on hand rather than going out to buy more. For the peppers, any peppers you like would work! Have a great weekend! xx
Great, flavorful recipe! We love Tex-mex so this was a hit! Thank you! I love the one pot recipes.
Thank you so much for trying the recipe Amy, I am so glad it was enjoyed! Happy Saturday! xx
Recipe is great, as is. I unfortunately overcooked the chicken during the first phase. Will definitely add this to the rotation. My family loved it.
Hey Erin,
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx
Do you think this would freeze well??
Hey Cindy,
Totally, I would freeze before baking. I hope you love this recipe, please let me know if you give it a try! xx
Just made this! I like making my own enchilada sauce and I keep a mason jar of “Mexican” food style seasoning handy, so this came together easily. Thank you. I also had some leftover avocado crema and used that for a topping and wow. The layers of flavor between the sweet corn, spicy seasonings, cool crema, cilantro, and tender chicken is all so amazing. I had never considered enchiladas as a topping so I love this. Also, this recipe has so many possibilities!
Hey Sayuri,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
oh my goddess! Made this meal for dinner tonight and my hubby and I looooved it. 5 star recipe. We’ll definitely be making it again. Thank you!
Thanks so much Maria!! I am so glad this recipe was enjoyed, thanks for trying it out! Happy Friday! xT
This recipe was sooooo good! Easy to make and so full of flavor.
Hey Beth,
I love to hear that this recipe was enjoyed, thanks so much for making it! Happy Friday! xx
Excellent!
I tweaked it a bit as my husband can’t do real spicy.
He said it was the best Mexican recipe he’s had.
Hi Susan!
Thanks so much for making this dish and sharing your feedback! I am so glad it was enjoyed! Hope you’re off to a great Friday! xx
Made this last night and it was sooo good!!
Leftovers for lunch were equally delicious. Definitely a keeper.
Hey Sandy,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
Excellent dinner! Great flavor. Can’t wait to have leftovers for lunch today.
(Made a side of yellow rice and refried black beans.)
Hey David,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
What kind of tortillas?
Hey there,
I like to use flour tortillas, but corn tortillas also work here! I hope you love this recipe, please let me know if you give it a try! xx