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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!
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
Boy do you know how to write a recipe! I know that everything you post will be awesome. This recipe included! Those corn filled enchiladas with its crispy edges were amazing! We served it with a pitcher of margarita!
Hi Pam! Thank you so so much! I’m so glad you are loving this one skillet recipe! Have a great week 🙂 xT
Just made these for the first time and oh my, as usual Tieghan, you nailed the flavors! They were absolutely delicious and so easy to make. Who doesn’t love a one pan dinner?? Easy prep and easy cleanup. I’ve added this to my Half Baked Harvest dinner list! Thanks for another great one!
Thank you so so much Donna! Love to hear this recipe was a winner for you! 🙂 xT
Holy cow!! You knocked it out of the park with this one!! There was SO MUCH FLAVOR!!!!
Hey Sara,
Awesome!! So glad to hear this recipe turned out nicely for you, thanks for making it! Have the best Sunday!
I made this today and my wife and I really enjoyed it. Used Old El Paso enchilada sauce, which was good, but next time I’ll make it with red sauce from Little Anita’s in Denver- which is phenomenal.
Hey there,
Fantastic! I appreciate you making this recipe. Love to hear it turned out nicely for you! Have a nice day!
Can you double this and put it in a 9 x 13?
Hey Jessica,
Sure, I bet that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xx
Made this meat free by subbing a sweet potato and can of black beans. (This is how we usually make enchiladas for my vegetarian family member) and it seemed a bit too liquidy after 15 min so I put it in for another 10 min and that seemed to do the trick. Next time I’d just use a little less enchilada sauce. Flavor was amazing!
Thanks so much, Bree! So glad to hear this dish turned out nicely for you, thanks for sharing your notes! xT
Could you give the recommendations for reheating from frozen? Thanks
Hi Kate,
Sure, I would make through step 4 up until the point of baking and then cover with foil to freeze. You can bake from frozen at 400F for 60 minutes. I hope this helps!
This was amazing! Made it tonight for my family and they ate the whole thing. I subbed poblanos for the bell peppers and used enchilada sauce…I might try doing half enchilada sauce and half salsa verde next time, too. Thanks, Tieghan!
Thanks so much, Emily:) So glad to hear this recipe was a hit, I appreciate you making it! Happy Sunday!
Had leftover pulled pork, so doused it in green enchilada sauce & followed the rest of the recipe Divine! ❤️
Hey Becca,
Awesome!! So glad to hear this turned out well for you, thanks for giving it a try! xx
Could I cook this chicken in the crockpot and then follow the recipe at the end of step 2?
Hey Jenay,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it turns out well for you! xx
Do you freeze before baking? I am gathering recipes to make and freeze for my son, DIL and family as baby on the way. Any other freezer meal suggestions would be most appreciated.
Thanks
Hi Claudia,
Yes, you can freeze this before baking! Congrats to your family, here is the link for our freezer friendly section on the blog:
https://fett-weg.today/category/recipes/type-of-meal/freezer-friendly/%3C/a%3E%3Cbr /> I hope this helps! xT
Can ground beef be substituted for chicken in this recipe?
Hi Melissa,
Totally, that will work nicely for you. I hope you love this recipe! xx
We had friends coming for dinner. I wanted to find something that was a one skillet dish and could be made a day ahead and thrown into the oven on the day of. This hit the mark, and was a hit. I substituted sour cream for the yogurt, and green onions for the chives (no chives in grocery store after Christmas shopping rush!). I went with the enchilada sauce. Took about 45 minutes to heat up from the fridge. Was delicious and everyone enjoyed! Thanks for the great recipe!
Hi Katherine,
Lovely!! Thank you so much for trying this recipe and your feedback, I love to hear it was enjoyed! Happy New Year!🥳🥂
Can this be frozen? Looks delicious.
Hey Nancy,
Totally, that will work nicely for you! I hope you love this recipe! xT
So even messing up part of this recipe it still came out amazing!
I doubled the recipe and tried one pan with the enchilada sauce and the other with salsa verde. I used frozen diced onions and half the peppers were also frozen. We were having company and I was a little short on time.
I totally missed the instructions that said to add HALF of the cheese to the corn mixture and reserve the other half for the top. I figured taste wise it shouldn’t affect it too much so I sprinkled just enough cheese on top to protect the tortillas from getting burnt. Both versions were good. I can’t comment further on this cuz the margaritas we had on the side kicked in and sabotaged any plans for true comparison. We had friends over and everyone liked this! Will definitely be adding to our regular rotation.
Thanks for another great recipe!
Hey Cori,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Happy Sunday! xx