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Weeknight Skillet Corn and Chipotle Chicken Tortilla Bake. Taco-seasoned ground chicken, red enchilada sauce, chipotle chiles, and cilantro, all cooked together in one skillet. Topped with creamy, cheesy corn, tortilla chips, and a mix of Mexican cheeses. Throw the skillet in the oven until the cheese is melty and the sauce is sizzling. It’s a delicious twist on the combination of chicken tortilla soup, enchiladas, and creamy street corn that everyone will love.
Today’s recipe is a fun one. I made this just last week and I’ve been dying to share it all weekend! We love any kind of Mexican-style dinner, but this skillet is a very delicious combination of chicken tortilla soup, enchiladas, and nachos.
It’s one of the yummiest dinners, and I love how easy it is to prepare.
Per usual this time of year, it’s turned pretty cool in the mornings and at night. Of course, the days are getting slightly shorter too. And even though it’s only August, we’re seeing signs of fall. We had a good amount of rain last week and it left me in a very cozy state of mind.
It’s not quite soup weather just yet, but I’ve been getting excited for fall recipes. We love a tortilla soup. So I was thinking of ways in which I could create those flavors, but not make soup.
I also love skillet enchiladas, so I combined some recipes and turned out this cheesy skillet dish in under an hour. We all ended up loving this!
Here are the details
Step 1: cook the chicken
Use an oven-safe skillet to cook the ground chicken together with an onion. Then you’ll want to season it with taco seasoning.
Next, add your favorite jar of red salsa or enchilada sauce and a couple of chopped-up chipotle chiles. Once the sauce has had some time to simmer around the chicken, you can remove it from the heat and in some cilantro.
Step 2: mix the creamy corn
While the chicken is cooking, I mix up the corn. It’s inspired by my favorite street corn dip and mixed with cream cheese, yogurt, and then a handful of shredded Mexican cheese.
I also add chili powder, which is classic on any ear of street corn.
Step 3: assemble
When the chicken is ready, spoon some of the corn over the sauce in the skillet. Then top with tortilla chips.
Now take the rest of the corn and spoon it over the chips, like assembling nachos. Now finish with cheese. Throw the skillet in the oven to get the cheese all melty and make that sauce bubble and smell delish.
What ends up happening is that the tortillas and cheese get a nice crispy crunch around the edge of the skillet. While the corn that’s tucked inside melts into a creamy, cheesy “dip” right on top of the saucy chipotle chicken.
Everything together is delicious. Top with avocado, lots of cilantro, and green onions, then crumbled cotija (or feta) cheese.
So much yumminess!
Looking for other Mexican-inspired recipes? Here are a few:
Spicy Buffalo White Chicken Chili Tacos
Easy White Chicken Chili Corn Dip
25 Minute Fajita Shrimp Rice Bowls
Cilantro Lime Salmon with Mango Salsa
Bang Bang Shrimp Tacos with Fried Avocado
Lastly, if you make this Skillet Corn and Chipotle Chicken Tortilla 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!
Skillet Corn and Chipotle Chicken Tortilla Bake
Servings: 6
Calories Per Serving: 549 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 ground chicken
- 1 yellow onion, chopped
- 2 tablespoons taco seasoning
- kosher salt and black pepper
- 2 1/2 cups salsa or enchilada sauce
- 1 chipotle chili in adobo, chopped
- 2 cups fresh corn
- 4 ounces cream cheese, at room temperature
- 1/4 cup plain greek yogurt
- 1 teaspoon chili powder
- 1 1/2 cups shredded Mexican cheese blend
- 2 cups tortilla chips
- avocado, cilantro, and green onions, for serving
Instructions
- 1. Preheat the oven to 400° F.2. In a large oven-safe skillet, combine the olive oil, chicken, onion, salt, and pepper. Set the skillet over high heat. Cook, breaking up the meat as it cooks, until browned all over, 5 minutes. Add the taco seasoning, cook another 2 minutes. Then add 1/2 cup water. Stir in the salsa/enchilada sauce and chipotle. Simmer 5 minutes. Remove from the heat and add in the cilantro. 3. In a bowl, combine the corn, cream cheese, yogurt, chili powder, and salt. Stir in 1/2 cup cheese.4. Dollop 1/3 of the corn mix over the skillet. Add the tortilla chips on top, pressing them gently into the skillet. Add the remaining corn mix by spoonfuls on top of the chips (like nachos). Top with the remaining cheese. Bake for 15 minutes, until the cheese is melted.5. Serve topped as desired with avocado, cilantro, green onion, and cotija/feta cheese. Enjoy!
From New Zealand and made this today, so delicious. Going to make it as part of a Mexican themed engagement part for our son. Thank you 😋
Hey Geraldine,
Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! Congrats to your son! xx
How much cilantro do you add after taking off the heat?
Hi Allison,
I do a handful, but it’s totally just personal preference, measure with your heart:) I hope you love this recipe! xT
Really yummy! Mine was very soupy after I added the enchilada sauce and water, so I had to simmer about 15 minutes to get it to thicken up. Otherwise I followed the recipe exactly and it was delicious!
Thank you so much for giving the recipe a try! Have a great rest of your week! 🙂 xT
I made this recipe last night for the first time using a brand new iron skillet that I’ve been waiting to break in and this dish was DELICIOUS! I did alter the ingredients slightly without effecting the integrity of the overall recipe. I used 2 lbs of ground sirloin, taco seasoning instead of the chili powder & no cilantro. The reasoning…my grocery store didn’t seem to be very well stocked yesterday and didn’t have any cilantro (bummer!); I make my own taco seasoning, which has chili powder in it already and so I used an additional tsp of that, instead of the suggested 1tsp of chili powder; lastly, I bought 1lb pkgs of ground meat and just added the extra 1/2lb of meat. The extra meat was too much maybe, but nothing that couldn’t be scooped up with tortilla chips! Husband & I really enjoyed that recipe and look forward to leftovers tonight! I will definitely make it again and hopefully with cilantro next time. It was still really good without, but we love cilantro and it would certainly be a yummy addition!
Hey Karen,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
One of our favourite meals!! We use ground beef and add in a diced bell pepper when doing the onions/meat. Also use tortilla chips with tajin and it adds the best bit of extra flavour. Thank you for sharing such a great, easy meal!!
Hey Tate,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT
do you have any tips on how to refrigerate/reheat? This sounds delicious but we couldn’t eat it all in one sitting!
Hi Marty,
I would just cover with foil and reheat in the oven on low. I hope this helps! Let me know if you give the recipe a try! xT
That was really really easy and really really good.
Thank you so much Tom! xT