Description
One Skillet Street Corn Chicken Enchilada Bake is a flavorful and satisfying dish that brings together the comfort of baked enchiladas and the sweetness of street corn. This easy-to-make recipe combines tender chicken, creamy corn filling, and a cheesy topping for a delightful family meal or potluck favorite. With just one skillet needed, this dish minimizes cleanup while maximizing taste. Ideal for busy weeknights or casual gatherings, it’s customizable to suit your preferences and leaves delicious leftovers for the next day.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds boneless chicken breasts or thighs
- 2 tablespoons fajita seasoning
- 1 yellow onion
- 2 bell peppers
- 2 ½ cups enchilada sauce or salsa verde
- 2 cups fresh corn
- 4 ounces cream cheese
- ¼ cup plain Greek yogurt
- 1 teaspoon chili powder
- 1 tablespoon chopped fresh chives
- 1 ½ cups shredded Mexican cheese blend
- 6 tortillas
Instructions
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over high heat and sear chicken seasoned with fajita seasoning, salt, and pepper until browned (5-7 minutes). Add sliced onion and bell peppers; cook until fragrant (5 minutes). Stir in enchilada sauce.
- In a mixing bowl, combine fresh corn, cream cheese, Greek yogurt, chili powder, chives, and half the cheese.
- Spoon corn mixture into warmed tortillas, roll them up tightly, and place seam side down in the skillet over the chicken. Top with remaining cheese.
- Bake for 15-20 minutes until cheese is melted.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 250g)
- Calories: 354
- Sugar: 4g
- Sodium: 579mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 73mg