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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.
This is a fantastic recipe. I made it today for a party. People were hopping in and out of the pool to get more dip! I bought a rotisserie chicken and stripped it the day before and also boiled the fresh corn and stripped it the day before so I didn’t have so much to do the day of the party. This is definitely a keeper and I wouldn’t change a thing except make more cause I have no leftovers!
Hey Anne Marie,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
This was delicious. Especially with sweet summer corn. Raves from the boyfriend 🙂 I made a change to just a layer of the chicken mix and topped with dollops of the corn mix that I spread over the top. Then dipped chips and warm tortillas for after it came out. Also no yogurt in the house so I did without and put a dollop of mayo in with the corn instead of on top. Yum!
Hey Sara,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
I loved this! The idea of street corn enchiladas is brilliant, although they might be too rich on their own which is why the chicken fajitas are such a perfect compliment. I can’t wait to make it again. The recipe didn’t say whether the corn was raw or cooked, so I microwaved it for 4 minuted and then cut it off the cob.
Hey Leslie,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! The corn should be raw:) xTieghan
Such a great new twist on a weekday staple! Great way to use up extra corn- I also tried it with leftover seasoned ground beef and it was excellent. I used corn tortillas also. Definitely a winner!
Hi Marissa,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
I’ve been making your taco recipes every Tuesday for a family Taco Tuesday night. This week I decided to switch it up and make these enchiladas. No regrets! They were so delicious. Out of all of your Mexican-inspired recipes, which is your favorite?
Hi Steph,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Ohh gosh, I have too many to pick just one. Hope you’re off to a great Saturday! xT
I added a can of black beans to the meat/pepper mixture to give it a little more body. My husband commented that it was a little bland. I really liked the flavor but agreed it could use more spice. Either I’ll use a hot fajita powder or hot enchilada sauce, or else add some hot peppers to chicken mixture in the future.
Hey there,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
This is my families new favorite dinner! It was a winner all around!
Hi Lynne,
Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan
For all the vegetarians – I subbed beans and mushrooms and the bottom of a bag of veg crumbles for the chicken. Really delicious, another winner!
Hi Lori,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! So glad to hear the beans and mushrooms worked well for you. xxT
This was amazing!! I used green hatch chili sauce. Fresh corn. Layered it too. Best ever!!!
Hi Cathy,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xT
So delicious! Easy to make and toddler approved!
Hi Stephanie,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Second recipe of yours I’ve tried and it was AMAZING!!! My husband and friends loved it. Even the younger kiddos devoured it. Simple to make and tasted great.
Hi Sommer,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
This was delicious. I added a medium zucchini (sliced) and a few handfuls of fresh spinach just to get a few extra veggies in. I love a good enchilada bake and this was one was a little different – we really enjoyed it!
Hi Lauren,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Is this supposed to be corn or flour tortillas?
Hi there,
For this recipe I used corn tortillas. Please let me know if you have any other questions! xx
That was a lot of fun to make. I added some lime zest to the corn mixture. I also layered the ingredients like a lasagne: Half the chicken on the bottom of the pan, next tortillas, then all of the corn, another layer of tortillas, the rest of the chicken, tortillas, sauce, and cheese—400 deg. Uncovered. We loved it. 35 min. Until hot and bubbly.
Hi Kym,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
If I could give this 10 stars I would!!! So good! My family is addicted and already wants this made again!
Hi Shelly,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT