One Skillet Street Corn Chicken Enchilada Bake Recipe

I absolutely love how this One Skillet Street Corn Chicken Enchilada Bake Recipe comes together with such bold, vibrant flavors all in one dish. It’s a flavorful, comforting meal that’s perfect for busy weeknights when you want something easy yet impressive, or even for casual weekend dinners with family. The blend of juicy chicken, creamy street corn filling, and melty cheese, all baked right in one pan, makes cleanup a breeze—which I know is a big deal after a long day in the kitchen.

When I first tried this recipe, I was blown away by how well the fajita-seasoned chicken paired with the tangy enchilada sauce and rich, creamy corn mixture. Plus, the fresh toppings like avocado and cotija cheese add that authentic street-corn vibe that everyone raves about. If you’ve been searching for a crowd-pleasing, no-fuss recipe that’s packed with Mexican flavors, you’ll find that this One Skillet Street Corn Chicken Enchilada Bake Recipe quickly becomes a new favorite in your rotation.

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Ingredients You’ll Need

The ingredients for this One Skillet Street Corn Chicken Enchilada Bake Recipe come together to create layers of flavor and texture. When shopping, look for fresh produce and quality chicken to make the most of this dish’s bold, fresh personality.

• Extra virgin olive oil: Use good quality oil for the best flavor and even cooking.
• Boneless chicken breasts or thighs: Thighs tend to be juicier and more forgiving if you overcook slightly.
• Fajita seasoning: Opt for a flavorful blend or make your own to control the spice level.
• Yellow onion: Adds sweetness and depth to the sautéed veggies.
• Bell peppers: Choose colorful peppers to brighten the dish visually and taste-wise.
• Kosher salt and black pepper: Essential for seasoning at every stage.
• Enchilada sauce or salsa verde: Pick your favorite to steer the dish toward red or green flavors.
• Fresh corn: Adds sweetness and authentic street corn texture.
• Cream cheese: Make sure it’s softened to blend easily into the corn mixture.
• Plain Greek yogurt: Adds creaminess with a subtle tang and a protein boost.
• Chili powder: For that gentle smoky heat that complements the other spices.
• Fresh chives: Bright, mild onion flavor to mix into the corn filling.
• Mexican cheese blend: Perfect melting cheese that brings everything together.
• Tortillas: Warmed to make rolling easier and prevent tearing.
• Mayo: Adds richness when drizzled on top before serving.
• Avocado, cotija cheese, limes, cilantro, and Tajin: All these toppings bring fresh, zesty, and spicy notes that truly elevate the dish.

Variations

I really encourage you to make this One Skillet Street Corn Chicken Enchilada Bake Recipe your own by playing around with the toppings and even the protein. It’s such a flexible recipe that adapts well to different tastes and dietary needs.

• Vegetarian version: Swap out chicken for sautéed mushrooms or roasted sweet potatoes—my go-to when friends don’t eat meat.
• Spicier kick: Add diced jalapeños or a pinch of cayenne to the corn mixture; I do this when I want an extra bold flavor punch.
• Dairy-free option: Use a non-dairy cream cheese alternative and skip the Greek yogurt or use coconut yogurt for creaminess.
• Switch up the sauce: Try a smoky chipotle enchilada sauce for deeper flavor, which my family really enjoys during taco night seasons.

How to Make One Skillet Street Corn Chicken Enchilada Bake Recipe

Step 1: Sear the chicken and sauté the veggies

Start by heating your oil in a large oven-safe skillet over high heat. Toss the sliced chicken with fajita seasoning, salt, and pepper, then add to the skillet and sear until golden brown on all sides—about 3-4 minutes per side depending on thickness. Don’t overcrowd the pan; if needed, do this in batches. Once the chicken is nicely browned, add your sliced onions and bell peppers directly to the skillet. Season them with a pinch more salt and pepper and cook until fragrant and slightly softened, about 5 minutes. This step builds the flavor base, so take your time here and smell how the aromas develop.

Step 2: Stir in the enchilada sauce

Remove the skillet from the heat and pour in your enchilada sauce or salsa verde, stirring gently to coat the chicken and vegetables evenly. This liquid will infuse the chicken with fantastic tang and heat in the oven while keeping everything juicy. Be sure to scrape the bottom of the pan to loosen any browned bits—that’s flavor gold you don’t want to waste.

Step 3: Prepare the creamy street corn filling

In a bowl, mix the fresh corn kernels with softened cream cheese, Greek yogurt, chili powder, chopped chives, and a pinch of salt until well combined. Fold in half of the shredded Mexican cheese blend at this point—this mixture is what makes the street corn flavor really pop. I like to taste it and add a little extra chili powder or salt depending on how spicy or zesty I want it.

Step 4: Assemble the enchilada rolls

Lay out your warmed tortillas and spoon a generous line of the corn mixture down the center of each. Tuck in the edges and roll tightly to form enchiladas. Place them seam side down right over the chicken and sauce in the skillet—this helps keep them from unraveling as they bake. Scatter the remaining shredded cheese on top; this will melt and brown beautifully in the oven.

Step 5: Bake and finish with toppings

Bake at 400°F for 15-20 minutes, or until the cheese is bubbly and golden. Once out of the oven, drizzle with mayo (it adds a lovely creaminess and slight tang), and sprinkle liberally with Tajin or cayenne pepper for that authentic street corn kick. Finally, top with diced avocado, fresh cilantro, crumbled cotija cheese, and a squeeze of lime. Serve immediately while it’s still warm and melty—this step always gets compliments at my table!

How to Serve One Skillet Street Corn Chicken Enchilada Bake Recipe

Garnishes

I always top this bake with creamy avocado slices and crumbled cotija cheese for that authentic Mexican street corn experience. A squeeze of fresh lime brightens each bite, and I can’t resist a generous sprinkle of Tajin to bring just the right amount of zing and spice. Fresh cilantro leaves add a splash of color and freshness, making the plate as appetizing as it tastes.

Side Dishes

Because this One Skillet Street Corn Chicken Enchilada Bake Recipe is pretty filling on its own, I like to serve it alongside something light and crisp like a simple green salad or Mexican street corn salad to double down on the corn theme. My family also enjoys some cilantro-lime rice or refried beans to round out the meal.

Creative Ways to Present

For parties, I’ve served this enchilada bake in small cast-iron skillets or individual ramekins to give everyone their personalized portion. You can also lay out all the toppings buffet-style and turn it into an interactive dinner where guests build their own plates—this always gets great feedback and makes the meal feel festive!

Make Ahead and Storage

Storing Leftovers

I’ve found that leftover enchilada bake stores beautifully in an airtight container in the fridge for up to 3 days. The flavors even deepen overnight. When I reheat, I usually pop it in the oven or toaster oven to retain that cheesy melt and prevent sogginess.

Freezing

This recipe freezes well too—just assemble but don’t bake. Wrap tightly and freeze for up to 2 months. When ready, bake straight from frozen, adding extra baking time and covering with foil to avoid over-browning.

Reheating

To reheat, I recommend warming leftovers in a preheated oven at 350°F for about 15-20 minutes until heated through and cheese is melty again. Avoid microwaving if possible, as it can make the tortillas chewy and the cheese rubbery.

FAQs

Final Thoughts

This One Skillet Street Corn Chicken Enchilada Bake Recipe has become such a treasured go-to in my kitchen—thanks to how effortless it is and how reliably delicious it turns out every time. If you want a recipe that delivers a hearty, hometown-meets-street-food vibe without fuss, this is it. I hope you love making and sharing it as much as my family and I do; it really feels like a warm hug on a busy day. Give it a try, and I’m certain it’ll become one of your favorites too!

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