Description
One Skillet Street Corn Chicken Enchilada Bake is a delightful fusion of baked enchiladas and street corn, perfect for family dinners or casual gatherings. This dish features tender chicken, creamy corn, and zesty sauce, all cooked effortlessly in one skillet, making cleanup a breeze. With vibrant flavors from fajita seasoning, fresh vegetables, and gooey cheese, this recipe is sure to impress everyone at the table. Serve it topped with avocado, cilantro, and cotija cheese for an extra punch of flavor that will have guests asking for seconds!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds boneless chicken breasts or thighs
- 2 tablespoons fajita seasoning
- 1 yellow onion
- 2 bell peppers
- 2 ½ cups enchilada sauce or salsa verde
- 2 cups fresh corn
- 4 ounces cream cheese
- 1/4 cup plain Greek yogurt
- 1 ½ cups shredded Mexican cheese blend
Instructions
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over high heat. Add sliced chicken and season with fajita seasoning, salt, and pepper. Sear until cooked through (5-7 minutes).
- Stir in sliced onion and bell peppers; cook until fragrant (about 5 minutes). Remove from heat and mix in enchilada sauce.
- In a bowl, combine corn, cream cheese, Greek yogurt, chili powder, chives, and half the shredded cheese.
- Spoon the corn mixture into warmed tortillas, roll tightly, and place seam-side down over the chicken mixture in the skillet. Top with remaining cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg