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Homemade One Skillet Street Corn Chicken Enchilada Bake. recipe photo
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One Skillet Street Corn Chicken Enchilada Bake.

A cheesy, skillet-to-oven chicken enchilada bake with street-corn–style filling for an easy weeknight meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 8 servings

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 to taste
  • black pepper to taste
  • 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 for drizzling
  • avocado for serving
  • cotija cheese for serving
  • limes for serving
  • cilantro for serving
  • Tajin or cayenne for sprinkling

Instructions

  • Preheat the oven to 400°F (200°C).
  • Heat the olive oil in a large oven-safe skillet over high heat.
  • Toss the sliced chicken with 1–2 tablespoons fajita seasoning, salt, and pepper, then add to the hot skillet and sear until browned on all sides, about 4–6 minutes.
  • Add the sliced onion and bell peppers to the skillet, season with a little more salt and pepper, and cook until softened and fragrant, about 5 minutes.
  • Remove the skillet from heat and stir in the enchilada sauce or salsa verde, coating the chicken and vegetables evenly.
  • In a mixing bowl, combine the corn, cream cheese, Greek yogurt, chili powder, chopped chives, and a pinch of salt; stir in half of the shredded Mexican cheese until combined.
  • Spoon a portion of the corn mixture down the center of each warmed tortilla, tuck and roll, then place each filled tortilla seam-side down on top of the chicken in the skillet.
  • Sprinkle the remaining shredded Mexican cheese evenly over the top of the tortillas.
  • Bake in the preheated oven for 15–20 minutes, until the cheese is melted and bubbly.
  • Remove from the oven, drizzle with mayonnaise, sprinkle with Tajin or cayenne, and top with diced avocado, cilantro, cotija cheese, and lime wedges to serve.

Equipment

  • Large oven-safe skillet
  • Mixing Bowl
  • Spatula or spoon
  • Oven
  • Measuring Cups and Spoons

Notes

  • Make the fajita seasoning by mixing the listed spices for about 1/2 cup.
  • Use either chicken breasts or thighs depending on preference.
  • Warm tortillas before filling to prevent tearing.
  • Room-temperature cream cheese mixes more easily into the corn filling.
  • Leftover filling can be refrigerated for a day.