Description
Indulge in the delightful flavors of the One Skillet Street Corn Chicken Enchilada Bake, a modern take on classic enchiladas. This easy-to-make dish features tender chicken combined with vibrant street corn, creamy cheese, and zesty seasonings—all cooked in a single skillet for minimal cleanup. Perfect for family dinners or casual gatherings, it’s a meal that guarantees satisfaction with every bite. The rich taste and cheesy topping will have everyone coming back for seconds!
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 tortillas
Instructions
- Preheat your oven to 400°F (200°C).
- In a cast iron skillet, heat olive oil over high heat. Add sliced chicken and fajita seasoning; cook until seared.
- Stir in sliced onions and bell peppers; cook until fragrant.
- Remove from heat and mix in enchilada sauce or salsa verde.
- In a bowl, combine fresh corn, cream cheese, Greek yogurt, chili powder, and half of the shredded cheese.
- Spoon the corn mixture into warmed tortillas, roll them up, and place seam-side down in the skillet over the chicken mixture. Top with remaining cheese.
- Bake for 15-20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1/6 of the bake (about 200g)
- Calories: 420
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg