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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
Made this tonight with a few modifications. It was amazing! Thank you!
Hey Erin,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
This was a great way to use the red and green peppers from our garden and local corn. I was excited because I had all of the ingredients on hand. I used leftover chicken from last night’s dinner and since I didn’t have a big enough oven-safe skillet, I made traditional enchiladas in a baking pan. I think it would be good as a vegetarian dish with black beans- will definitely make again!
Hey Nicole,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
Made this for dinner tonight and used frozen corn and a mixture of chicken breasts and thighs because that was all I had. It still came out sooo good!
Hey Jane,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
Hey Tieghan,
Any recommendations to use rather than cotija cheese. I’m worried I won’t be able to find any.
Thanks!
Hey Felicia,
Feta will also work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Hi how would you recommend freezing this to bake later?
Hey Kara,
I would make up until the point of baking in step 4, cover and freeze. I hope you love the recipe, please let me know if you have any other questions! xx
This is delicious! Thank you for including the fajita spice mix.
I made Richard Sandoval’s tomatillo jalapeño green salsa and the tomato
chipotle sauce in lieu of canned sauces. The corn and cheese mixture in the tortillas were
sooo good! Thank you for all your recipes!
Hi Donna,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
Quick question! When you do all these dishes with corn ends up being baked or cooked in a skillet (I’ve seen a lot of these recipes recently!) do you typically cook or boil the corn before cutting it off the cob to use in the recipe? Looks delish!
Hey Hannah,
Nope, the corn is typically getting cooked in the dish, if I want the corn cooked ahead of time I will mention that. I hope you love the recipe! xx
This was easy to make; delicious; and had everyone asking for more!
Hi Marilyn,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
Wow!! this was a HUGE HIT with my family…definitely a repeat!
Hey Kim,
Awesome! I love to hear that this recipe was a winner, thanks a lot for making this dish! xx
Amazing. My family loved it. My sauce was a little runny so not sure if I should have left it in the oven a little longer. I love your recipes Tieghan. Every recipe I have made was simple and over the top delicious! I like watching your videos when you make a new recipe. Is there any way to access past videos of recipes?
Hey Laura,
Thanks so much for making the recipe and your kind message! Unfortunately, unless we repost them from IG there is no way to view them at a later date. xTieghan
Another great one, 10/10!
Hey Jess,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
I made this tonight for supper and wowza! I used our own sweet corn and it was amazing! Even my farmer hubby approved! I enjoy your recipes! Thank you!
Hey Vikki,
Amazing!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Just made this recipe and it’s one of our new favorites! Used low calorie tortillas for a pretty healthy and quick dinner. The corn mix was so good that I’m planning to make a dip out of it! Thanks again for another amazing meal, Tieghan!
Hey Lauren,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
Oh my goodness, this was delicious! I used 4 ears of corn so had plenty, added the remaining between the filled tortillas. Note that in the directions, the # of minutes of missing for the estimated time for searing.
Hey Julie,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
Do you cook the corn before cutting off the ears?
Hey Sara,
Nope, no need to cook the corn! Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Yet another 5 star recipe!!!! The flavors are traditional, but the corn, yogurt and cream cheese take it next level!! Instead of rolling the tortillas I simply placed the cheese mixture between two layers. So easy. So good. Your recipes are on our table every week!
Hey Donna,
Happy Wednesday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! xT
Hi. I am making this tonight. So excited. I was wondering if I could grill the corn slightly before adding it to the mixture? I kinda want that charred flavor. Would that be too much?
That’s an awesome idea! I might do that too!
Hey Elizabeth,
That would be totally fine for you to do! I hope you love the recipe, let me know if you give it a try! xx