One Skillet Street Corn Chicken Enchilada Bake
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
Directions
- 1
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!
One Skillet Street Corn Chicken Enchilada Bake
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About this Recipe
Craving a hearty, flavor-packed dinner that simplifies cleanup? This One Skillet Street Corn Chicken Enchilada Bake delivers all the comforting taste of your favorite enchiladas, infused with the vibrant zest of Mexican street corn, all made effortlessly in a single pan. It’s the perfect solution for a delicious weeknight meal that feels special.
The genius of this recipe lies in its ingenious layering and the convenience of a single skillet. You'll combine tender chicken and crisp-tender vegetables with a rich enchilada sauce or salsa verde. What truly elevates this dish is the creamy, zesty street corn element, blending fresh corn with smooth cream cheese, tangy Greek yogurt, and a hint of chili powder for an irresistible twist that sets it apart from traditional bakes.
Prepare for a truly satisfying and comforting meal bursting with incredible flavors. You'll savor succulent boneless chicken, softened bell peppers, and sweet yellow onion, all enveloped in a savory enchilada sauce or bright salsa verde. The creamy street corn mixture adds a tangy, slightly spicy dimension, perfectly balanced by the generous blanket of melted Mexican cheese blend. Each spoonful offers a delightful medley of textures—from the tender chicken and vegetables to the gooey cheese—culminating in a rich, satisfying finish that will have everyone asking for more.
Customizing this bake is easy and fun. While boneless chicken breasts or thighs are called for, this recipe adapts well if you want to experiment with other proteins. You can adjust the spice level of the street corn mixture by adding a touch more chili powder or a pinch of cayenne. For an extra pop of color and flavor, consider stirring in a handful of chopped fresh cilantro directly into the chicken and vegetable mixture before the final bake.
Serve this vibrant One Skillet Street Corn Chicken Enchilada Bake straight from the pan, garnished generously with creamy avocado, crumbly cotija cheese, a bright squeeze of fresh lime, fragrant cilantro, and a dusting of zesty Tajin. It’s an ideal dish for a bustling weeknight family dinner, a casual potluck, or any occasion where you want to impress with minimal effort.