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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. Itโs 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, itโs different! I really wasnโt exactly sure what to call it, but I can assure you itโs delicious!
A toss-up between enchiladas, fajitas, and my street corn dip (that I LOVE so much). Thereโs 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 oilย
- Boneless chicken breasts or thighsย
- Fajita seasoningย
- Yellow onionย
- Bell peppersย
- Kosher salt and black pepperย
- Enchilada sauce or salsa verdeย
- Fresh cornย
- Cream cheeseย
- Plain greek yogurtย
- Chili powderย
- Chopped fresh chivesย
- Shredded Mexican cheese blendย
- Tortillasย
- Mayoย
- Avocadoย
- Cotija cheeseย
- Limesย
- Cilantroย
- Tajinย
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 โstreet corn dipโ layer. This is a mix of fresh corn, cream cheese, yogurt, seasonings, and Mexican cheese blend.
Itโs 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 โdipโ.
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 stuffโฆhope you enjoy!
Looking for other Mexican-inspired recipes? Here are a fewโฆ
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, donโt 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
Ingredientsย
- 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
Instructionsย
- 1. Preheat the oven to 400ยฐ. 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!ย
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.
Love this recipe and so does my family!
Hey Sam,
Thank you so much for giving this recipe a try and sharing your thoughts, I’m so happy it worked for you!
I have made this so many times! My sons were here from opposite coasts this summer and one of my son said to the other โMan, Mom can cook!โ I didnโt have the heart to tell him it was your recipe ๐๐๐
In all reality though both of them were told about your page! They both cook from it as well as their wives. Thank you for such yummy, easy recipes.
Hey Lori,
Aww, I love this! Thank you so much for making this recipe so often, I am so glad it is always enjoyed by your family!
Recipe looks delicious. I am trying to make some meals ahead and freeze for my daughter who is expecting her second baby early June. Her first child is 2 in June. her life will be full and I wanted to take some things off her plate. Are your recipes freezable? If so, before or after they are baked?
Hey Pat,
You bet! I would fully make this and then freeze, your daughter can reheat from frozen.
Please let me know if you have any other questions!
Honestly, i just did the chicken part, then the street corn part over top with the extra cheese, baked it 375 for 10 mins, and put it over top of rice, with crushed taco chips. turned out stupid tasty
Hey there,
Happy Sunday! I appreciate you making this recipe and your comment, so glad it turned out well for you!
I’ve made this several times, it’s quick and easy for any dinner night and we usually have some leftovers. Very filling, lots of flavors and good recipe all around! Thanks for another keeper!
Hey Melissa,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was a winner!
Frequently make this dish for my family and friends and itโs always a favorite! The corn dip separately is the highlight of our yearly Halloween part! So grateful for all of these amazing recipes!!!
Hey Jess,
Love to hear this! Thanks a bunch for making this recipe so often and your comment. Have the best weekend!
I found this meal so delicious! The flavor combos from the chicken and the corn dip was phenomenal. The corn stuffed tortillas on top of the chicken was kind of hard to eat, so the next time I made it, I used the chicken + fajita veggies as well as the corn dip to stuff the enchiladas.
Hey Merani,
Happy Monday! I’m so glad to hear you enjoyed this recipe. Thanks a lot for making it and your comment!
Are you using green or red enchilada sauce?
Hi Ashley,
I used red enchilada sauce for this recipe. Please let me know if you have any other questions!
My whole family loved this dish and it was easy to make. It will be part of our dinner rotation,
Hey Veronica,
Happy Friday!! I appreciate you making this recipe and your comment, I am so glad to hear it was a hit!