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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
We were short on time and high on hunger one Monday night. I made this meal, which came together quickly, and my family devoured it. We loved the way the tortilla/street corn combo didn’t absorb all of the enchilada/fajita flavor while baking; instead, it was a perfect complement to it. An absolutely genius recipe. I’m making it again ASAP
Hey Kathy,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
Absolutely delicious! I doubled the recipe and baked it in two 9×13 glass baking dishes and it worked out perfectly. Will definitely make it again!
Hi Lisa,
Perfect!! So glad this recipe worked well for you, thanks for giving it a try! Hope you’re off to a great day! xTieghan
This was INCREDIBLE- thank you for your hard working in creating food that’s makes home feel even more like home!
Hey Cass,
Thanks so much for your kind message? I love to hear that this recipe was a winner and thanks so much for trying it out! xTieghan
I love this meal. So many flavors that meld so well. I used every suggested tipping and they all made a difference. I love the sweetness of the corn with the spiciness of everything else!
Hey Kristi,
Wonderful!! So glad to hear you enjoyed this dish, thanks for making it! Happy Sunday:)
Wow!!!! So delicious!!! My husband’s comment- “This is restaurant quality”. Will definitely make this again! Thank You!
Hey Barb,
Awesome!! So glad to hear this recipe was a hit, thanks a lot for trying it out! xTieghan
Just made the Skillet Street Corn Chicken Enchilada Bake and it was delicious!!!!! I used green salsa verde, because that’s what I had on hand…I made half recipe for hubby and I and only used one large chicken breast, which worked out great! Flavors are awesome. Just another one of your recipes that are in my collection! Thanks!!!
Robbie Payne
Hi Robbie!
Awesome!! So glad to hear that this recipe was enjoyed, thanks for making it! Happy Sunday:)
This was so delicious and so easy to make! Thank you for this – it is definitely going to stay in our dinner rotation!
Hi Kayla,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
Could I use something different if I don’t have a skillet?
Hi Andrea,
You will want to follow the stove top portion and cook in a skillet or pan that you use on your stove top and then you could transfer to an oven safe baking dish to finish the recipe. Please let me know if you have any other questions! xx
This is to die for! I used the salsa verde but will definitely have to try the enchilada sauce. Every flavor blends so well together in this. It was a huge hit!
Hi Jenna,
Wonderful!! Thanks for making this dish and sharing your feedback! I am so glad it was tasty! Happy Friday! xT
Crowd pleaser. I cut the tortillas in half once stuffed to make it easier to portion out.
Hi there,
Awesome!! Thanks so much for making this dish and sharing your feedback! I am so glad it was enjoyed! Happy Friday! xx
This whole thing was sooooo good. It’s all great together, but the street corn rolls are the star—You could totally make them as a stand alone meal; maybe adding in some shredded chicken. But over all. Delicious. I got my friends to make this, and it was a hit with them too. I will be making this again and again.
Hey Brynn,
Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx
This was delicious and easy!! My husband was impressed that we only used one skillet!!
Hey Ashlee,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:)
Delicious! So fun to have that Mexican street corn flavor on a weeknight.
Hi Daisy,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:)
Fantastic. Simple. A hit with my whole family (4 year old and 1-1/2 year old included)!
Hey Sara,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xT
Absolutely delicious! Will definitely be making again and again and probably again. Loved the mayo, Tajín,avocado and lime on top.
Hi Lori,
Fantastic!! Love to hear that this recipe was a hit, thanks so much for trying it out! xx