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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.

Skillet Corn and Chipotle Chicken Tortilla Bake |

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.

Skillet Corn and Chipotle Chicken Tortilla Bake |

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!

Skillet Corn and Chipotle Chicken Tortilla Bake |

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

Spicy Buffalo White Chicken Chili Tacos

Easy White Chicken Chili Corn Dip

Mexican Street Corn Dip

25 Minute Fajita Shrimp Rice Bowls

Cilantro Lime Salmon with Mango Salsa

Bang Bang Shrimp Tacos with Fried Avocado

Spicy Cucumber Margarita

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.


  • 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! 
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  1. 5 stars
    This was delicious! At the last minute yesterday I decided to make this for supper. I had to make some adjustments, to use what I had available at home and our small local grocery store (sliced up chicken breasts, rather than ground, no chipotle chili, but added some sauteed green peppers). It still turned out really great! I will definitely make again and next time will try to get all the listed ingredients ahead of time. Whenever I’m in a rut for supper ideas, I always turn to your website to find great recipes. Thanks Tieghan!

  2. 5 stars
    I couldn’t wait to make this recipe as it’s similar to HBH’s true enchilada recipes that I love, but this reminded me a bit of a childhood dish I loved from a local Mexican restaurant that has long since closed. And my oh my, it was amazing! And so easy to make.

    I followed the recipe as is, except I’m expecting so I added in more veggies (red pepper and a little diced sweet potato with the onion, black beans just before baking, etc). It was absolute perfection and it makes SOOO much food. We could have easily fed four adults, probably 5/6. Definitely will make again

  3. 5 stars
    This was delicious! I only had a pound of ground chicken and 2 ears of corn, so it might have been a little thinner than intended, but we love chili, and that’s what it turned out to be like. I had my doubts about the corn not being precooked, but the slightly crunchy effect was delightful. Definitely one I’ll be making again!

    1. Thank you so so much for giving this recipe a try! And thanks for taking the time to leave a comment! Have a great day! xT

  4. 5 stars
    My fiancé took not just seconds but THIRDS. The flavors were amazing and it was super filling! We subbed ground turkey for ground chicken and added black beans, but otherwise followed the recipe exactly.

  5. I can’t wait to make this, as my son will love it. I love the weekly menus and the fact that I can print out a shopping list for the week keeps me coming back. I told my sister about your site. Your photography of the food is so enticing. Keep up the great work.

  6. 5 stars
    Delicious! I opted to skip baking in the skillet for prep/storage reasons and layered everything per the instructions into a 9 x 13 baking dish instead. Covered with foil and refrigerated until near dinner time. Then I let the dish sit out for ~25 mins before baking it uncovered for ~20 mins at 400. Chips were still crispy, and it was so easy and good at the end of a long workday! 🙂

    Thanks for another winner, Tieghan! It’s safe to say I’ve been mildly obsessed with your summer corn recipes – perfect for scratching that pre-fall cooking itch! <3

  7. 5 stars
    Wow, this was amazing! First time trying one of your recipes, and now I will go back and buy your cookbooks. These are all the flavors my husband and I love, minus the avocado, which I just left out. So glad I saw this on my newsfeed. OMG, it’s a must- try.

  8. 5 stars
    This was so delicious!!!! Great depth of flavor, the whole family loved it! I can’t wait until tomorrow to have some leftovers for lunch. Easy, quick and fun to prepare. I used theLate July Sea Salt and Lime chips for the tortilla chip layer. Super yummy!!!!