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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!
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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!
Ingredients
- Extra virgin olive oil
- Boneless chicken breasts or thighs
- Fajita seasoning
- Yellow onion
- Bell peppers
- Kosher salt and black pepper
- Enchilada sauce or salsa verde
- Fresh corn
- Cream cheese
- Plain greek yogurt
- Chili powder
- Chopped fresh chives
- Shredded Mexican cheese blend
- Tortillas
- Mayo
- Avocado
- Cotija cheese
- Limes
- Cilantro
- Tajin
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
8 Ingredient Cheesy Green Chile Chicken
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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The texture of the fresh corn and the coolness of the corn and Mayo against the little bit of fajita heat. The crisp edges of the tortillas and the cotija creaminess. A recipe made in heaven! For reheating I removed the tortillas for storage until a next meal and then heated them separately in the oven. They remained crispy. Very nice!
Hi Nancy,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
I made this a couple weeks ago & it was so good I can’t stop thinking about it! Has anyone tried freezing it? I’d like to take it to deer camp…
Hi Julie,
Fantastic! I love to hear that this recipe was a winner, thanks so much for trying it out! I’ve not tried freezing this, but it should work well for you! xT
10/10. My family said it was one of the best things I’ve ever made. Huge hit!
I can’t find fresh corn on the cob in our super market. Could I use frozen corn here?
Hi Daniel,
Sure, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Hi Ann,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
Big hit at our house!
Hey Cynthia,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
This was the most delicious meal. And in true Tieghan style, super easy. I made it for my family.
I substituted the Mexican cheese for mature cheddar as I couldn’t get the cotija cheese at the Woolies I was shopping at.
It was such a hit. I’ll be making it again for guests next week!
Hi Lorraine,
Fantastic!! I love to hear that this recipe was a winner, thanks so much for making it:) xx
Everyone loved this tonight, such a great recipe! Definitely going to be making this again soon!
Hi Jaimie,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks for making it! xx
I made these tonight and they turned out soooo good! Even my 1-year old liked trying them. Definitely gonna be making them over and over again!
Hi Jonelle,
Happy Wednesday! Thanks so much for making this dish, I love to hear that it was tasty! xTieghan
Absolutely loved this recipe! Huge hit with my family too!
Hi Jessie,
Amazing!! I love to hear that this recipe was a winner, thanks so much for making it! xTieghan
It’s a little bit of work, but the end result is well worth the effort. Will definitely make this again!
Hi Cadie,
I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)
Ten out of ten! Even my super picky hubby loved it!
Hi Nichole,
LOL that is awesome! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
This was delicious and my family loved it. Leftovers were great too. I would suggest adding some sauce on top because the tortillas got a bit dry in the oven. Will make this again though!
Hey there,
Wonderful! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! xTieghan
When do you add the enchilada sauce or green salsa? It’s not in the instructions.
Hi there,
Sorry if you missed it, those are added at the end of step 2:) Please let me know if you have any other questions! xTieghan
Make this…..so unique. Flavors you know but not like this….we loved it! Served with cilantro lime rice. God Tieghan we just LOVE everything you post!
Hey Miranda,
Awesome!! So glad to hear this dish was a winner, thanks so much for trying it out! xTieghan
We really enjoyed this! My wife doesn’t eat chicken so we subbed in salmon and everything else as is. Very tasty!
I have a 12” cast iron skillet that ended up being too small, so I switched over to my Dutch oven after the salmon was seared.
I’d recommend that or perhaps a paella pan. This dish has a lot of volume once the components all come together.
Hi Ari,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! I used a 12 inch skillet, sorry to hear that was too small for you! xx
This might seem like a dumb question, but if I purchase corn on the cob, should I cook that first? Or can I cut the corn right off and it will cook in the oven for those 15-20 minutes? Thanks!!
Hey Ellie,
You can just cut the corn off of the cob:) I hope you love this recipe, please let me know if you give it a try! xx
I was looking for this question lol, thank you!
This dish is really fabulous! Tieghan, I love how I can make your recipes, and they actually turn out like your pictures!
I followed the directions, including making the fajita seasoning, which was easy and so tasty. I used my large round enameled cast iron skillet. My family is already looking forward to having it again. I will not change a thing. Thank you so much!
How big of a skillet do you suggest?
Hi Ari,
I used a 12 inch skillet:)
Hey Christine,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx