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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.
Delicious! We loved everything about this dish.
Hey Patty,
Happy Monday! So glad to hear you enjoyed this recipe, thank you so much for trying it! Have a great week! xT
Am I the only one who doesn’t want corn in my mexican food dishes? It’s usually GMO and not very healthy and I just don’t care for it. Anyone else?
Hi Sherry,
You are more than welcome to omit the corn if that is not an ingredient that you want to use:) I hope you love this recipe! xT
Yummy recipe. Amazing for a casual dinner. I used both enchilada sauce and salsa verde for a mixture of flavors. Guests and hubby loved the meal!
Hey Karla,
Fantastic! Thanks so much for trying this recipe and your comment, so glad it was delish! Have a great weekend:) x
So delicious!!! Great recipe. Have 3 teenage boys who all declared it a keeper!! Super good.
Hey Jarmila,
Fantastic!! So glad to hear that you enjoyed this dish! I appreciate you giving it a try! xT
I made this recipe last night and it was a big hit with my family. We all loved it. Do you have an estimate of the nutritional content?
Hi Erica,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! So sorry, I only have the estimated calorie count. Xx
i had to comment on this dish, now having made it and riffed on it 5-6 times. my partner never asks for specific dishes and asked for this one this week… we’ve added all sorts of veg to the base (today was two diced zucchini), both red and green salsas, and frozen corn in place of fresh sometimes, and it’s always so delicious whatever way we hash it. thank you so much for this recipe. i would have never thought a crunchy/crispy tortilla full of cheesy corn goodness would go so well with saucy chicken and veg. thank you; this is brilliant!
Hey there,
Awesome! So glad to hear that you have been enjoying this recipe, I appreciate you making it! xT
Hi! This is on our menu for this week. Would frozen corn work? Thanks so much!!
Hi Lauren,
You bet, frozen corn would be just fine for you to use! I hope you love this recipe, please let me know if you give it a try! xx
This is my favorite recipe of yours and there are a lot of good ones! I have a whole Pintrest board dedicated to you and have several of your cookbooks. I’m going to make your Peach Ice Cream cake this week. It looks wonderful,
Hey Gigi,
Happy Sunday! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! xx
Should I use red or green enchilada sauce?
Hi Meredith,
I would do either one, red is great to use! Let me know if you give this recipe a try, I hope you love it! xT
This was delicious, and your fajita seasoning was really spicy, far better than store bought. We loved the filling for the enchiladas, very summery and such a pleasant change from the usual chicken. One thing I decided was that when I make it again, I’m going to leave out the chicken — I thought it was a “distraction” to the enchiladas and didn’t eat most of what was on my plate. Maybe I’ll add more onions and peppers to the sauce since the vegetables were fine. Anyway, thanks for another great recipe!
Hey Helen,
Love to hear this! Thanks for trying this recipe and your comment! Have the best weekend:) x
Can you use ground chicken in this recipe?!
Hey Lisa,
Sure, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Can I use something other than cream cheese? Greek yogurt possible?!
Hey Kristin,
Sure, I bet greek yogurt would work nicely for you! I hope you love this recipe, let me know if you give it a try! xT
Don’t hesitate making this, it is soooo delicious! I did have to transfer the chicken mixture to a 9×13 pan to finish but holy cow, one of the best meals I’ve ever had! Thank you Tieghan!
Hey Alicia,
Fantastic! I appreciate you trying this recipe and your comment, so glad to hear it turned out nicely for you! xT
After searing the chicken, do you think I could wrap it in the tortillas with the rest of the filling, and then bake? Or does it need to be outside the tortillas to finish cooking? Thanks!
Hey Katie,
I think it would be just fine it you wrapped it in the tortillas. Let me know if you give this recipe a try, I hope you love it! xT