One Skillet Street Corn Chicken Enchilada Bake Recipe

If you love the bold flavors of Mexican street food and crave something cozy and fuss-free, this One Skillet Street Corn Chicken Enchilada Bake Recipe will quickly become your go-to comfort dish. I absolutely love how everything cooks up in one pan, cutting down on cleanup while layering those rich, tangy, and creamy flavors that make enchiladas so irresistible. It’s a perfect weeknight dinner but also shines for casual gatherings when you need a dish that’s as delicious as it is effortless.

When I first tried this recipe, I was amazed at how the fresh street corn flavor combined with the cheesy, spicy chicken enchilada filling just sings in every bite. Plus, the fact that everything goes from stovetop to oven means you get beautifully caramelized chicken and melty cheese all in one dish. If you want a satisfying, crowd-pleasing meal without juggling multiple pots and pans, this One Skillet Street Corn Chicken Enchilada Bake Recipe is absolutely worth trying tonight.

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Ingredients You’ll Need

These ingredients come together to create a vibrant, layered dish that balances tender chicken, smoky spices, and creamy street corn flavors. Don’t worry if you can’t find enchilada sauce—salsa verde works beautifully here, adding a tangy twist you’ll love.

• Extra virgin olive oil: Provides a rich base for sautéing chicken and veggies without overpowering flavors.
• Boneless chicken breasts or thighs: Thighs are juicier, but breasts work well—slice them thin for quick cooking.
• Fajita seasoning: I like using a store-bought mix or a homemade blend for that smoky, savory kick.
• Yellow onion: Adds sweetness and depth when sautéed; slice it thin for even cooking.
• Bell peppers: I recommend using 2 colorful peppers to brighten up the dish both visually and flavor-wise.
• Kosher salt and black pepper: Essential for seasoning each layer just right.
• Enchilada sauce or salsa verde: Either works great; salsa verde adds a fresh, tangy flavor that complements street corn perfectly.
• Fresh corn: I like to use fresh corn kernels for that true “street corn” taste, but frozen works in a pinch.
• Cream cheese: Room temperature is key to mixing in smoothly—adds luscious creaminess.
• Plain Greek yogurt: Brings subtle tang and lighter texture compared to sour cream.
• Chili powder: Adds mellow heat and depth; adjust to your spice preference.
• Fresh chives: I love how the oniony freshness pairs with the creamy corn mixture.
• Shredded Mexican cheese blend: Melts beautifully and offers a perfect balance of flavors.
• Tortillas: Warmed to pliable perfection so they roll easily without cracking.
• Mayo: A drizzle at serving adds a touch of richness that ties all the flavors together.
• Avocado, cotija cheese, limes, cilantro, and Tajin: Fresh garnishes that bring brightness, creaminess, and a little zing to every mouthful.

Variations

I love making this recipe my own by tweaking the fillings or toppings. Feel free to swap out ingredients based on what you have—this dish is forgiving and flexible, making it perfect for getting creative.

• Veggie-Friendly: I’ve subbed chicken for black beans and extra peppers for a wonderful vegetarian option that still packs plenty of flavor.
• Spicy Kick: Sometimes I add sliced jalapeños or a splash of hot sauce for those who like it hotter.
• Dairy-Free: For a dairy-free take, try using a vegan cream cheese substitute and skip the cheese—or use a dairy-free shredded cheese blend.
• Different Proteins: Shrimp works surprisingly well if you cook it quickly and carefully to avoid overcooking.

How to Make One Skillet Street Corn Chicken Enchilada Bake Recipe

Step 1: Sear the Chicken and Veggies to Build Flavor

Start by heating the olive oil in a large, oven-safe skillet over high heat. Toss the sliced chicken with 1 to 2 tablespoons of fajita seasoning, plus a pinch of salt and black pepper, then add it to the hot skillet. Let the chicken sear without stirring too much so you get a nice golden crust, approximately 4-5 minutes. Next, add the sliced onion and peppers, seasoning them lightly with salt and pepper. Cook everything together for about 5 minutes until the veggies soften and smell fragrant—this builds a flavorful base that makes all the difference.

Step 2: Add the Sauce and Prepare the Corn Mixture

Once your chicken and veggies have that beautiful sear, remove the skillet from heat and stir in the enchilada sauce or salsa verde, coating everything evenly. Meanwhile, in a mixing bowl, combine fresh corn kernels with softened cream cheese, Greek yogurt, chili powder, chopped chives, and a pinch of salt. Stir in half of your shredded Mexican cheese blend to make a creamy, cheesy corn mixture that balances the savory chicken and tangy sauce perfectly.

Step 3: Roll and Arrange the Enchiladas

Spoon a generous amount of the corn mixture down the center of each warmed tortilla, then tuck in the sides and roll tightly. Place each rolled tortilla seam-side down directly on top of the chicken and sauce in the skillet, lining them up so they fit snugly. Once all are arranged, sprinkle the remaining shredded cheese on top for that melt-in-your-mouth finish once baked.

Step 4: Bake Until Bubbling and Perfectly Melted

Pop the skillet in a preheated 400°F oven and bake for 15-20 minutes. You’ll know it’s ready when the cheese on top is melted and bubbly, and the edges of the tortillas start to get golden and crispy. Pull it out carefully (the skillet handle will be hot!) and let it rest just a few minutes before serving to let everything settle—this helps maintain the beautiful layers when you dig in.

How to Serve One Skillet Street Corn Chicken Enchilada Bake Recipe

Garnishes

I always top my enchiladas with fresh avocado slices, a sprinkle of tangy cotija cheese, chopped cilantro, and a squeeze of bright lime juice. A quick drizzle of mayo followed by a dusting of Tajin adds that authentic street corn zing that takes this dish over the top. These simple garnishes really elevate the flavor and add fresh textures that balance the richness.

Side Dishes

My family goes crazy for this paired with a crisp green salad with lime vinaigrette or some simple Mexican rice and refried beans on the side. If you’re in the mood for something lighter, a side of pickled jalapeños or a fresh cucumber salsa adds a nice crunch and acidity.

Creative Ways to Present

For a festive twist at parties, I like to scoop this One Skillet Street Corn Chicken Enchilada Bake into individual ramekins or mini cast-iron skillets and garnish them with colorful peppers and fresh herbs. It makes every portion feel special and lets guests see those layers of cheese and sauce bubbling away.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep well for up to 3 days. The flavors meld even more overnight, making for an equally delicious lunch or dinner the next day.

Freezing

If I’m planning ahead, I freeze portions of this bake in freezer-safe containers before baking, then thaw overnight in the fridge before reheating. It’s a lifesaver for busy weeks when I want a homemade meal without the work.

Reheating

Reheat leftovers in the oven at 350°F for about 15 minutes to revive that melty cheese and crispy edges, or use a covered skillet on low heat to warm through without drying out the chicken. Microwave works in a pinch but can make the tortillas a bit chewy, so I reserve that for quick lunches.

FAQs

Final Thoughts

This One Skillet Street Corn Chicken Enchilada Bake Recipe is one of my all-time favorites for a reason—it’s a flavorful, comforting dish that pulls together quickly but feels special every time. I hope you enjoy making it as much as I do, and that it becomes a staple in your meal rotation for busy nights or when you want to impress without stress. Trust me, once you try it, you’ll be hooked on that perfect blend of juicy chicken, cheesy corn, and vibrant garnishes that make every bite pop.

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