Description
One Skillet Street Corn Chicken Enchilada Bake is a delightful fusion of savory baked enchiladas and vibrant street corn, perfect for any occasion. This easy-to-make dish features tender chicken, colorful vegetables, and a creamy cheese filling, all cooked in one skillet for minimal cleanup. Whether you’re hosting a family dinner or enjoying a cozy night in, this recipe delivers mouthwatering flavors that will impress everyone at the table. The customizable nature of the dish also allows you to cater to various dietary preferences, making it a versatile option for weeknight meals or entertaining guests.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless chicken breasts or thighs
- 2 tablespoons fajita seasoning
- 1 yellow onion
- 2 bell peppers
- 2 1/2 cups enchilada sauce or salsa verde
- 2 cups fresh corn
- 4 ounces cream cheese
- 1/4 cup plain Greek yogurt
- 1 teaspoon chili powder
- 1 1/2 cups shredded Mexican cheese blend
- 6 warmed tortillas
Instructions
- Preheat your oven to 400°F (200°C).
- In a cast iron skillet, heat olive oil over high heat and sear sliced chicken with fajita seasoning until browned.
- Add sliced onion and bell peppers to the skillet and cook until fragrant. Stir in enchilada sauce.
- In a separate bowl, mix fresh corn with cream cheese, Greek yogurt, chili powder, and half of the cheese.
- Spoon the corn mixture into warmed tortillas, roll them up tightly, and place seam side down in the skillet over the chicken mixture. Top with remaining cheese.
- Bake for 15–20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg