Next Post
Zucchini Carbonara with Crispy Prosciutto and Burrata.
This post may contain affiliate links, please see our privacy policy for details.
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!
Ingredients
- Extra virgin olive oil
- Boneless chicken breasts or thighs
- Fajita seasoning
- Yellow onion
- Bell peppers
- Kosher salt and black pepper
- Enchilada sauce or salsa verde
- Fresh corn
- Cream cheese
- Plain greek yogurt
- Chili powder
- Chopped fresh chives
- Shredded Mexican cheese blend
- Tortillas
- Mayo
- Avocado
- Cotija cheese
- Limes
- Cilantro
- Tajin
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
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, 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.
Watch the How-To Reel
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 post was originally published on August 3, 2022
Just had this for dinner. OMG sooooo yummy. My husband loved it! The spice level is perfect!
Thanks for the inspiration.
Hi Lorraine,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT
This was absolutely delicious. Used salsa verde. Topped with mayo and tajin. Unreal.
Hi Laurissa,
Wonderful!! I am thrilled to hear that this dish turned out well for you, thanks for making it! Have a great weekend:)
We LOVE this recipe! Even our 3 year old loves it if we reduce the spiciness. My one question is, is this freezer friendly? And at what stage would you freeze it? Thanks!!
Hi Liz,
So glad to hear your family has been enjoying this recipe! Yes, you can definitely freeze this right before the baking point:) Please let me know if you have any other questions! xT
My husband’s review “that’s as good as good an any enchilada as I’ve had in my life” – which is unbelievably high praise because he is picky about enchiladas.
These were absolutely amazing. The only chance I made was I used a cupful more enchilada sauce than the recipe calls for. I used half a cup to pour over the rolled enchiladas before toping with cheese. And another half cup for the chicken base (added halfway through baking).
The recipe also made more enchiladas than anticipated so I just filled the pan until I couldn’t fit anymore. So glad I did because our fam cleaned the plate.
Lol thanks so much Meredith!! I’m so glad to hear this recipe was enjoyed by your family, I appreciate you making it! xx
Love this recipe! The only thing I’m going to do next time is fill the tortillas like traditional enchiladas and omit the cream cheese, but that’s because of my hubby’s preference. Otherwise the flavors are amazing and it’s definitely worth it to make the fajita seasoning mentioned in the recipe details! Have used it on so many other nights when making fajitas with flank steak!
Hi Jess,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
This is the best enchiladas I have ever had in my life! So delicious with an intoxicating and scrumptious aroma that fills the atmosphere with happy!
Hi Carmen,
Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment!😎🍑 xx
I had six hungry adults and two leftover grilled pork tenderloins. By using the cooked pork instead of chicken, this recipe was a huge hit! I can’t believe I’ve waited so long to try this. It’s a WINNER that I’ll make on repeat! Thank you!!
Hey Vicki,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
Love this recipe! Easy to make, doesn’t dirty my whole kitchen. I use poblano peppers in place of bell peppers and use canned white corn for the filling. This recipe is delicious and you won’t regret it! Agree with other comment, don’t leave out the Tajin!
Hi Cynthia,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xx
Making this tonight again. It’s been on regular rotation since finding this. 😋 It knocked my husband’s socks off (mine too)!!
Hey Danielle,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xx
Recipes looks delicious…I do not like Mayo what can I substitute for it? Sour cream or additional green yogurt? Love your recipes and always look forward to reading Nine Favorite Things.
Hi Kathleen,
Thanks so much!! You could really use either of those in place of the mayo:) Let me know if you give this recipe a try, I hope you love it! xx
Looking forward to trying this recipe! How would you suggest transferring it from the skillet to containers to store in the fridge as leftovers? I’m not sure the skillet will fit in the fridge.
Hi Liz,
I would just use a spatula:) Let me know if I can help in any other way! xx
Could you substitute canned corn for fresh corn and still get a similar result?
Hi Ashley,
Yes, that will work well for you! I hope you love this dish, please let me know if you give it a try! xT
This was so easy to make and absolutely delicious!!!
Thanks so much Deb!! I appreciate you making this recipe and sharing your feedback, so glad to hear the dish was a hit! xT
This was fantastic. Recommend making HBH’s spice blend for the chicken, peppers and onions. I was a little skeptical about the upside down “deconstructed” nature of this recipe, but wow, it turned out great. And it’ll feed us for a couple days!
Hey Allison,
Love it!!🥗🌮 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx
Fantastic recipe! I made it tonight and everyone gave it thumbs up.
I would not bypass the Tajin. It really made the dish. Thanks for the recipe!
Hey Ben,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
My biggest rule has always been to never attempt a new recipe for guests. I am not a natural cook by any means! But you’ve given me so much confidence that I attempted this for guests without ever trying it before and it was SO good! Everyone was such a fan – perfect mix of sweet from the corn mixture and spicy!
Thanks for making recipes that are incredibly tasty but easy enough for someone who isn’t the best cook to attempt!
Hey Megan,
Wonderful!!😃 I appreciate you making this dish and sharing your comment, so glad it was a winner! Thanks for your kind message:) xx