Description
One Skillet Street Corn Chicken Enchilada Bake is a delightful fusion of flavors, combining tender chicken, vibrant vegetables, and the rich tastes of enchiladas and street corn—all in one easy-to-make skillet. This dish is perfect for family dinners and gatherings, offering a comforting meal that everyone will adore. With its creamy filling and gooey cheese topping, this recipe ensures a satisfying dining experience without the hassle of multiple pots and pans. Customize it with your favorite toppings for an extra burst of flavor, making it a versatile option for busy weeknights or special occasions.
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
- ¼ cup plain Greek yogurt
- 1 teaspoon chili powder
- 1 ½ cups shredded Mexican cheese blend
- Toppings: avocado, cotija cheese, cilantro, lime wedges
Instructions
- Preheat oven to 400°F (200°C).
- In an oven-safe skillet, heat olive oil over high heat. Add sliced chicken seasoned with fajita seasoning, salt, and pepper. Cook until seared on all sides.
- Stir in sliced onion and bell peppers; cook until fragrant.
- Mix corn, cream cheese, Greek yogurt, chili powder, chives, and half the cheese in a bowl.
- Spoon the corn mixture into warmed tortillas and place them seam side down over the chicken mixture in the skillet. Top with remaining cheese.
- Bake for 15-20 minutes until cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 925mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 100mg