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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
I was worried that this would taste too heavy with the creamy corn filling in the tortillas, but this all came together so beautifully, with the spicy chicken and peppers and the crispy cheesy tortillas. I didn’t do all the toppings because I didn’t feel like it needed more than cilantro and a bit of lime. This was ever better than I expected!
Hey Ashley,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT
Delicious! Will be making again!
Hey Becca,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT
Loved this dish! It’s like spicy fajitas on the bottom topped with crunchy creamy enchiladas on top. A great combo!
Ps I didn’t cook the corn first but will do so next time—it was edible but definitely didn’t cook all the way inside the enchiladas.
Used can corn instead of fresh. But this was SO good! Will definitely be a repeat in our house!
Hey Corrianne,
Awesome! Thanks for making the recipe and I am so glad the canned corn worked well for you! Happy Wednesday! xx
Hi Erin,
Thanks so much for making this recipe and sharing your feedback! I am so glad it was a winner! xxT
Ok, made this and it was devoured before I got a pic! I used poblanos instead of bell peppers. Sooooo easy and delish! ❤️
Hey Lisa,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
Hi is the fresh corn cooked or uncooked? Thanks in advance.
Hey Marguerite,
You will leave the corn uncooked, it will cook in the dish. Please let me know if you have any other questions! xx
Making this tonight and can’t wait! Question- should i grill or roast the corn first or just cut it off the cob raw?
Hi Jessica,
Just cut it off the cob raw:) I hope you love the recipe, please let me know if you give it a try! xx
I don’t know how you do it! Every one of your recipes is so delicious and your directions are easy to follow! I made this tonight without change or substitutions and it was so good! Looking forward to left overs tomorrow. Thanks for making cooking fun and dinners tasty and satisfying!
Hey Anne,
Thanks so much for your kind message and trying this recipe out! I am so glad it was enjoyed:) xTieghan
Delicious! Made it with frozen corn because that’s what I had. A little more difficult to stir but I think it came out just as good!
Hi Lauren,
Perfect! Thanks so much for giving this recipe a try, I love to hear that it was a winner! Happy Tuesday! xx
Omg. This was incredible. Super easy too! The street corn filling is just too good. Will be making this one again for sure.
Hey Danielle,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
Hi Tieghan! I’m excited to make this for dinner tonight! I’m worried I might not have a big enough skillet that is oven safe. Do you think using my Dutch oven will work? Or should I put it in a casserole dish?
Thank you for the advice!
Hey Allie,
Your dutch oven will certainly work, but a casserole dish is also great to use! Please let me know if you give this recipe a try, I hope you love it! xx
Made this tonight. Had to cut up thighs as no breast in the store but that worked just fine. Fresh Corn was a highlight. Wished I’d left out cogito only because it was pricey offered in a big bag only.
I just adore all the recipes on your site and have a couple cookbooks. Love the ingredients you use and style of putting them together. My young adult kids loved it. Ate seconds which is rare. They liked eating chips with it for the crunch and scooping of sauce. Said it was a keeper recipe. Thanks for sharing.
Hey Joanna,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Thanks so much for your kind message? Have the best weekend! xxT
I am confused with this recipe. You said enchiladas on the bottom and the cheesy corn tortilla mixture on the top. Do you put the chicken mixture inside tortillas too and roll up and then top with the tortillas stuffed with corn mixture?? Or do you spread the chicken:enchilada mixture on the bottom of the casserole snd just top with the corn/cheesy tortillas??
Hi Scottie,
The chicken mixture remains on the bottom of the pan, then the enchiladas, and then you can top with extra corn mixture if you have it. I hope you love the recipe! xx
Made this tonight and received compliments all around from the family! It is very good! I added corn mixture on top of chicken without tortillas and we ate it with chips.
Hey Andrea,
Perfect! Thanks for making this and sharing what worked well for you, I am so glad to hear it was enjoyed! Have a great Saturday! xTieghan
This was such a great recipe, putting familiar ingredients together in a new way! I loved that it was a one-pan meal. Lots of prep for the spice mix and fresh ingredients, but so worth it if you have the few extra minutes. This will be on my summer rotation for sure – the fresh corn is the best part!
Hey Dee,
Happy Saturday! I love to hear that this recipe was a winner, thanks so much for trying it out! xTieghan
This was really good and not too time consuming. I used the smaller fajita size tortillas and salsa verde. I turned up the broiler for the last few minutes to get a good char on the tortillas. Nice change from regular enchiladas.
Hey Cheryl,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
This is so yummy!!! Even my extra picky eater said it was delicious. Love the fact it’s 1 pan. And the fresh corn filling is so good, love it.
Hi Elizabeth,
Thanks so much for making this recipe, I love to hear that it was a winner! Have a great Friday! xTieghan