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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.
Another winner! Everyone loved it – and I made the roll ups with little corn tortillas to make it gluten free. Tieghan is a genius! She/Half Baked harvest has been one of my Pandemic Silver Linings bc I found her trolling through instagram while work was slow….
Hey Sophia,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! Thanks for your kind message and following along? xTieghan
This is my husbands new favorite dinner. He said it’s the “best thing he has ever eaten”
Hey Whitney,
LOL that’s awesome!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xx
Making with pork as we just smoked a huge pork butt! But curious if you actually buy the enchilada sauce from target that is linked or if you make your own?
Can’t wait to try! Have yet to have a recipe I don’t love from you!
Hey Gretchen,
I typically order my enchilada sauce from Thrive Market! Please let me know if you have any other questions, I hope you love the recipe! xx
This recipe literally changed my life haha. Wife made it, solid 10/10 and one of if not the absolute best thing we’ve cooked at home (and we do a ton of cooking) u gotta try it!!
My husband said the EXACT same thing. After every bite “10/10, best thing we’ve ever made at home, etc.”. This recipe is a real winner!!!!!
LOL love this:) Thanks Maggie!!
Hey Scott,
LOL so glad to hear you both enjoyed this recipe, thanks a lot for making it! Happy Monday! xT
My first recipe following your blog. Beautiful combination of fajitas and enchiladas! The flavors were really excellent without being overly spiced. My chef husband was so impressed and the presentation with the cotija cheese and cilantro was lovely. Definitely a keeper recipe!
Hi Cindy,
Fantastic!! Thanks a lot for making this dish and sharing your feedback, I am so glad it was enjoyed! Happy Monday! xx
This was incredible! My husband and I enjoyed the flavors soooo much!
Hey Sara,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xx
Mmmm I made this last night and it was so good! It will definitely be added into the recipe rotation! I love the mix of spicy chicken and peppers on the bottom with the creamy enchiladas on top ?
Hey Leanne,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
everyone loved it! We added some just made pickled jalapeños from our garden – delicious!
Hey Rebecca,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
Tonight my husband declared this was the best thing I’ve ever cooked for him in the 12 years we’ve been together! 10/10, the flavours were absolutely unreal (and I didn’t even use the cotija as I couldn’t find it). It wasn’t too complicated to put together, either. Thank you for what’s sure to be a new staple in our dinner rotation 🙂
Hey Maggie,
Happy Monday!! LOL that’s awesome! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
What kind of tortilla? Does it matter?
Hey Amber,
You can use corn or flour tortillas, I like flour because they are easier to roll:) I hope you love this recipe, please let me know if you give it a try! xx
Oh my goodness this was sooooo good. All of your recipes are delicious but good lord this is a winner! Whole fam loved and will definitely be making again.
Hey Shelby,
Thanks so much for your kind message and making so many recipes! So glad your family loved this one:) Hope you’re off to a great Monday! xTieghan
Really good! But I used Mexican crema for the garnish (it’s similar to sour cream) instead of the mayo.
Hey Leah,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
Can I sub sour cream for the yogurt?
Hi Kerrie,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Hey Tieghan,
Can I sub 4 cups fresh frozen corn? I know corn is in season, but I have corn in the freezer ☺️
Hey Sara,
Sure, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Made this last night for dinner and it was amazing! Makes for great leftovers as well. So delicious and I will make this again!
Hey Lorie,
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx