Description
A flavorful and hearty one-skillet street corn chicken enchilada bake combining tender seared chicken, sautéed peppers and onions, creamy corn filling, and melty Mexican cheese, all baked together for an easy and delicious dinner perfect for sharing.
Ingredients
Units
Scale
Protein and Veggies
- 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 cups shredded Mexican cheese blend, divided
Finishing Touches
- 6 tortillas, warmed
- 1/4 cup mayonnaise
- Avocado slices, for serving
- Cotija cheese, for serving
- Limes, for serving
- Fresh cilantro, for serving
- Tajín seasoning or cayenne pepper, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the enchilada dish.
- Cook Chicken and Vegetables: In a large oven-safe skillet, heat olive oil over high heat. Add sliced chicken with 1-2 tablespoons fajita seasoning, kosher salt, and black pepper, and toss to coat evenly. Sear the chicken on all sides until browned. Then add sliced onion and bell peppers, season again with salt and pepper, and cook for about 5 minutes until fragrant and softened. Remove skillet from heat and stir in the enchilada sauce or salsa verde to coat the mixture.
- Prepare Corn Filling: In a medium bowl, combine fresh corn, softened cream cheese, plain Greek yogurt, chili powder, chopped chives, and salt to taste. Mix well and then stir in half of the shredded Mexican cheese blend until well incorporated.
- Assemble Enchiladas: Spoon the creamy corn filling down the center of each warmed tortilla, then tuck and roll them tightly. Place the rolled tortillas seam-side down evenly over the chicken and vegetable mixture in the skillet. Sprinkle the remaining cheese over the top to cover.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove from oven and serve warm. Drizzle each serving with mayonnaise, then sprinkle with Tajín or cayenne pepper. Garnish with sliced avocado, crumbled cotija cheese, fresh cilantro, and lime wedges for squeezing. Enjoy your delicious one skillet street corn chicken enchilada bake!
Notes
- You can substitute the chicken with boneless thighs or breasts according to preference.
- For a milder flavor, reduce chili powder or omit the cayenne/Tajín at the end.
- The enchilada sauce can be swapped with salsa verde for a tangier twist.
- Using an oven-safe skillet is necessary to go from stovetop searing to oven baking seamlessly.
- Warming tortillas prior to assembling prevents tearing and makes rolling easier.
- Leftovers can be stored in an airtight container and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
