Description
This One Skillet Street Corn Chicken Enchilada Bake is a flavorful and comforting Mexican-inspired dish that combines seared chicken, sautéed peppers and onions, and a creamy street corn filling wrapped in tortillas and baked with melted cheese. Perfect for a hearty weeknight dinner, this easy recipe uses just one oven-safe skillet for minimal cleanup while delivering a deliciously cheesy, spicy meal topped with fresh avocado, cotija cheese, and tangy Tajin seasoning.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 tbsp extra virgin olive oil
- 1 1/2 lb boneless chicken breasts or thighs, sliced
- 2 tbsp fajita seasoning
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- Kosher salt and black pepper, to taste
Sauce and Filling
- 2 1/2 cups enchilada sauce or salsa verde
- 2 cups fresh corn
- 4 oz cream cheese, room temperature
- 1/4 cup plain Greek yogurt
- 1 tsp chili powder
- 2 tbsp chopped fresh chives
- Salt, to taste
- 1 1/2 cup shredded Mexican cheese blend
Assembly and Toppings
- 6 tortillas, warmed
- 1/4 cup mayonnaise
- Avocado slices, for serving
- Cotija cheese, for serving
- Limes, for serving
- Cilantro, for serving
- Tajin seasoning or cayenne pepper, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the assembled enchiladas.
- Sear the Chicken and Sauté Veggies: In a large oven-safe skillet, heat the olive oil over high heat. Add the sliced chicken along with 1 to 2 tablespoons of fajita seasoning, salt, and pepper. Toss everything to coat the chicken well. Cook the chicken until it is seared all around, which should take a few minutes. Then, add the sliced onion and bell peppers to the skillet, season with salt and pepper, and cook for about 5 minutes until fragrant and slightly softened. Remove the skillet from heat and stir in the enchilada sauce or salsa verde to coat the chicken and vegetables evenly.
- Prepare the Corn Filling: In a bowl, mix together the fresh corn, softened cream cheese, Greek yogurt, chili powder, chopped chives, and a pinch of salt. Stir in half of the shredded Mexican cheese blend until well combined and creamy.
- Assemble the Enchiladas: Spoon the corn mixture down the center of each warmed tortilla. Fold the sides in and roll the tortilla tightly to enclose the filling. Place each tortilla seam-side down on top of the chicken and sauce mixture in the skillet. Once all the tortillas are arranged, sprinkle the remaining shredded cheese over the top.
- Bake: Place the skillet in the preheated oven and bake for 15 to 20 minutes until the cheese has melted and is bubbly, and the enchiladas are heated through.
- Serve: Remove the skillet from the oven and serve the enchiladas warm. Drizzle with mayonnaise, then sprinkle generously with Tajin seasoning or cayenne pepper. Garnish with avocado slices, fresh cilantro, cotija cheese, and lime wedges for squeezing over the top. Enjoy a delicious, hearty meal!
Notes
- If you do not have an oven-safe skillet, transfer the chicken and veggies to a baking dish before assembling and baking.
- Feel free to substitute the chicken with turkey or a plant-based protein for variation.
- Use corn tortillas for a traditional flavor or flour tortillas for a softer texture.
- Adjust the amount of chili powder and Tajin to suit your spice preference.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
