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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!

One Skillet Street Corn Chicken Enchilada Bake | halfbakedharvest.com

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!

One Skillet Street Corn Chicken Enchilada Bake | halfbakedharvest.com

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.

One Skillet Street Corn Chicken Enchilada Bake | halfbakedharvest.com

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.

One Skillet Street Corn Chicken Enchilada Bake | halfbakedharvest.com

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.

One Skillet Street Corn Chicken Enchilada Bake | halfbakedharvest.com

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!

One Skillet Street Corn Chicken Enchilada Bake | halfbakedharvest.com

Looking for other Mexican-inspired recipes? Here are a few…

Cilantro Lime Salmon with Mango Salsa

Bang Bang Shrimp Tacos with Fried Avocado

Spicy Cucumber Margarita

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

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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

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. 
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One Skillet Street Corn Chicken Enchilada Bake | halfbakedharvest.com

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Comments

  1. 5 stars
    So easy and soooo good! This is a new house favorite. My dad stopped by and I asked him if he would like to stay for dinner. He politely declined (I am not known for my skills in the kitchen) until I offered him a bite. He stayed and loved it along with the rest of the fam.

  2. My husband had hip replacement surgery a couple of weeks ago, so I’ve been cooking up a storm. We decided to try this enchilada recipe. I wasn’t sure what he was going to say because it took him a bit to formulate his words, but he finally said, “these are freaking delicious”. It’s a keeper. Thanks Tiegen ♥️

    1. Hey Patricia,
      I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT

  3. 5 stars
    This recipe was really fun to make, and came together fairly quickly. I already had your fajita seasoning made from another recipe, and already had your homemade flour tortillas in the freezer. I used mild red enchilada sauce, and used both red and poblano pepper. We all LOVED this recipe, and I can see definitely making it for company, football games, and even as a casserole to take to a grieving family. Instead of mayo (daughter doesn’t like) I made lime crema which also worked well. And my new-found love of Tajin (thanks to you!) definitely added even another dimension of flavor. Just a beautiful dish all around. My only issue was that my cast-iron skillet was too small to easily fry up the chicken and peppers, so I did that in batches – and then put the fajita mixture in a 9×13 pan and laid the rolled tortillas across the top. So happy there are some leftovers for tomorrow’s lunch! You are amazing – your inspiration is keeping me going in the kitchen and helping to make wonderful family/dinner memories!!!

    1. Hey Shelley,
      Thanks so much for making this recipe and sharing your feedback, I am so glad it was enjoyed! Sorry to hear the skillet was too small. I truly appreciate your kind message! xTieghan

  4. 5 stars
    I recently discovered Mexican Street corn and loved it. When I saw this recipe, I knew I needed to try it. It did not disappoint. This is the best Mexican dish I have ever made. I am watching my husband eat his third helping. Did not have enough enchilada sauce, but used less and it was great. Love everything I make from HBH (and I make a LOT of your recipes).

    1. I watched my son go for his third helping tonight as well…thankfully there is still enough leftover for my lunch tomorrow! Hope you get some leftovers as well, Gayle!

      1. Hey Shelley,
        I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT

    2. Hey Gayle,
      I really appreciate you giving this recipe a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT

  5. 5 stars
    Hi, Tieghan–This recipe was wonderful! I had so much fun making it and it looked great when it was finished. I made it for my husband’s Men’s Club potluck meeting at our parish last night and it was a big hit. He came home and told me that “everyone loves street corn” and that they loved it made into enchiladas. I will definitely make this again. I love ALL your recipes and your photos are spectacular!!!

    1. Hey Josie,
      Awesome!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and your kind message? xx

  6. This was really good! I usually follow a recipe exactly as written then tweak it the next time I make it but I went with what I had on hand,so a few changes.
    I used corn tortillas and poblano peppers,two cups salsa verde and the drizzle at the end I used sour cream
    The poblanos kicked the spice level up a bit.I used the fajita spice,it makes enough for another use or two.
    This one’s a keeper something else to use fresh corn in.
    Thanks!

    1. Hey Mary Ann,
      I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT

  7. 5 stars
    I came across this recipe and it sounded so interesting I wanted to try it. My family is mostly vegetarian so instead of chicken I used Baby Bella mushrooms. It was delicious! I will definitely be making this again.

    1. Hey Ian,
      Such a great idea to use the mushrooms in place of the chicken, thanks so much for giving the recipe a try! xTieghan

  8. 5 stars
    So good! I am not a fan of cooked bell peppers so I used poblano peppers instead. I will make this again!

    1. Hey Brenda,
      Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan

    1. When I made this I used sweet corn on the cob… chared (either on the grill or I just used the stove top burners). let them cool off, then sliced off the cob then added in with the yogurt and cream cheese mixture.

      But if you don’t like the char taste the corn will indeed cook from right off the cob while in the oven.

  9. I have a question! And I feel silly for asking, but I have fresh ears of corn that I picked up from the local Mennonite farm stand – do I cook the corn first? Or just take it off the cob and use it?! I am not a chef but the reviews of this recipe make me want to give it a try for dinner this week!

    1. Hey Carissa,
      No need to cook the corn first, it will cook in the dish:) Please let me know if you have any other questions, I hope you love the recipe! xx

    2. No need to pre-cook the corn and I don’t think it’s a silly question at all. Will look forward to hearing your results!

  10. Hi! This looks so delicious. Do you think I could make it ahead of time and freeze it? I was thinking I would transfer the skillet items to a baking dish before placing the rolled tortillas on top. Thanks!

    1. Hey Landon,
      Totally, that would definitely work well for you! I hope you love this recipe, please let me know if you have any other questions! xx

  11. I made it last night for dinner. It was super yummy! I’ll definitely be adding this to the recipe favorites!

  12. 5 stars
    Had to convince my husband to make this one and did not regret! Warning, it was very wet going into the oven, and I might decrease the cream cheese content next time. But it was a devour every bite sort of meal.

    1. Hey Riki,
      Awesome!! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx

  13. This recipe was so very delicious. My family absolutely loved it! I made the salsa verde version. Thank you

    1. Hey Julie,
      Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan