One Skillet Street Corn Chicken Enchilada Bake Recipe

This One Skillet Street Corn Chicken Enchilada Bake is a flavorful and satisfying dish that combines the best of Mexican street corn and chicken enchiladas in a single skillet! Perfect for a family dinner or a casual gathering, this bake is easy to prepare and packed with vibrant flavors. Trust me, you’ll love the creamy corn filling and the cheesy, saucy goodness!

Ingredients

• Extra Virgin Olive Oil: For sautéing and cooking.
• Boneless Chicken Breasts or Thighs (Sliced): Provides lean protein.
• Fajita Seasoning: Adds a blend of Mexican spices.
• Yellow Onion (Sliced): Adds sweetness and flavor.
• Bell Peppers (Sliced): Provides color and crunch.
• Kosher Salt & Black Pepper: Seasons the dish.
• Enchilada Sauce or Salsa Verde: Forms the base of the sauce.
• Fresh Corn: Adds sweet, juicy flavor.
• Cream Cheese (Room Temperature): Creates a creamy filling.
• Plain Greek Yogurt: Adds tang and creaminess.
• Chili Powder: Enhances the spicy flavor.
• Chopped Fresh Chives: Adds fresh, oniony flavor.
• Shredded Mexican Cheese Blend: Provides melty, cheesy goodness.
• Tortillas (Warmed): Forms the enchilada rolls.
• Mayo: Adds creaminess to the drizzle.
• Avocado, Cotija Cheese, Limes, Cilantro, Tajin: For serving and garnishing.

How to Make One Skillet Street Corn Chicken Enchilada Bake

1. Preheat Oven: Preheat oven to 400°F.
2. Sear Chicken and Vegetables: In an oven-safe skillet, combine olive oil, chicken, fajita seasoning, salt, and pepper. Cook over high heat until seared. Add onion and peppers, cook until fragrant. Stir in enchilada sauce or salsa verde.
3. Prepare Corn Filling: In a bowl, combine corn, cream cheese, yogurt, chili powder, chives, and salt. Stir in half the cheese.
4. Assemble Enchiladas: Spoon corn filling down the center of each tortilla, tuck, and roll. Place seam side down over the chicken. Top with remaining cheese.
5. Bake: Bake for 15-20 minutes, until cheese is melted.
6. Serve: Drizzle with mayo, sprinkle with Tajin or cayenne. Top with avocado, cilantro, and cotija cheese.

How to Serve One Skillet Street Corn Chicken Enchilada Bake

• Serve warm directly from the skillet.
• Garnish with fresh cilantro, avocado slices, and cotija cheese.
• Drizzle with lime juice and a sprinkle of Tajin for extra flavor.

Make Ahead and Storage

• Make Ahead: Prepare the filling and chicken mixture ahead of time. Assemble and bake when ready to serve.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

FAQs

1. Can I use a different type of cheese? Yes, Monterey Jack, cheddar, or pepper jack can be used.
2. Can I use frozen corn? Yes, thaw and drain frozen corn before using.
3. Can I use a different protein? Yes, ground beef or shredded pork can be used instead of chicken.
4. How do I make this dish spicier? Add diced jalapeños to the filling or use a spicier enchilada sauce.

This One Skillet Street Corn Chicken Enchilada Bake is a delightful and convenient meal that’s perfect for any occasion! Simple to prepare, packed with vibrant flavors, and endlessly customizable, this recipe is ideal for family dinners, casual gatherings, or a delicious treat anytime. Enjoy the creamy, cheesy, and flavorful bake with every satisfying bite!

One Skillet Street Corn Chicken Enchilada Bake Recipe

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• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 8 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-inspired

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Description

This One Skillet Street Corn Chicken Enchilada Bake is a flavorful and easy-to-make dish that combines the best of chicken enchiladas and Mexican street corn. Tender chicken, vibrant vegetables, and a creamy corn filling are baked to perfection in one skillet. It’s a perfect weeknight meal that’s sure to be a hit with the whole family!

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Ingredients

Units USM Scale 1x2x3x

• 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 temperature
• 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 mayonnaise
• Avocado, cotija cheese, limes, cilantro, and Tajin for serving

 

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Instructions

1. Preheat Oven:
   1. Preheat the oven to 400°F (200°C).
2. Sear Chicken and Vegetables:
   1. In a large oven-safe skillet, combine the olive oil, chicken, 1-2 tablespoons fajita seasoning, salt, and pepper. Toss to coat.
   2. Set the skillet over high heat. Cook until the chicken is seared all over, about 5 minutes.
   3. Add the sliced onion and bell peppers. Season with salt and pepper.
   4. Cook until fragrant and the vegetables are slightly softened, about 5 minutes.
   5. Remove the skillet from the heat and stir in the enchilada sauce or salsa verde.
3. Prepare Corn Filling:
   1. In a bowl, combine the fresh corn, cream cheese, Greek yogurt, chili powder, chopped chives, and salt.
   2. Stir in half of the shredded Mexican cheese blend.
4. Assemble Enchiladas:
   1. Spoon the corn filling down the center of each warmed tortilla.
   2. Tuck and roll the tortillas, placing them seam-side down over the chicken and vegetable mixture in the skillet.
   3. Top the rolled tortillas with the remaining shredded Mexican cheese blend.
5. Bake:
   1. Bake for 15-20 minutes, or until the cheese has melted and is bubbly.
6. Serve:
   1. Serve warm, drizzled with mayonnaise.
   2. Sprinkle with Tajín or cayenne pepper, if desired.
   3. Top with diced avocado, crumbled cotija cheese, fresh cilantro, and lime wedges.
   4. Enjoy!

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Notes

• Adjust the amount of fajita seasoning and chili powder to your taste.
• Use your favorite enchilada sauce or salsa verde.
• You can use frozen corn if fresh corn is not available.
• For a spicier dish, add diced jalapeños to the vegetable mixture.
• Feel free to use different types of cheese, such as Monterey Jack or cheddar.
• For a lighter version, use Greek yogurt instead of mayonnaise for the drizzle.

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Nutrition

• Serving Size: 1 Serving
• Calories: 450kcal
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 100mg