Name: One Skillet Street Corn Chicken Enchilada Bake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: Mexican-inspired
Ingredients: 2 tablespoons extra virgin olive oil; 1 ½ 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 ½ cups enchilada sauce or salsa verde; 2 cups fresh corn; 4 ounces cream cheese, room temperature; ¼ cup plain Greek yogurt; 1 teaspoon chili powder; 2 tablespoons chopped fresh chives; 1 ½ cups shredded Mexican cheese blend; 6 tortillas, warmed; ¼ cup mayonnaise; Avocado, cotija cheese, limes, cilantro, and Tajin for serving

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!

Ingredients

Units Scale

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

Preheat Oven:
1. Preheat the oven to 400°F (200°C).
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.
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.
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.
Bake:
1. Bake for 15-20 minutes, or until the cheese has melted and is bubbly.
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!

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.

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