Description
One Skillet Street Corn Chicken Enchilada Bake is a delicious fusion of classic enchiladas and zesty street corn, making it an ideal choice for family dinners or gatherings. This one-pan wonder is packed with tender chicken, vibrant vegetables, and creamy cheese, delivering a comforting meal that is both flavorful and easy to prepare. With minimal cleanup required, it’s perfect for busy weeknights or cozy evenings at home. Customize this dish by adding your favorite proteins or seasonal veggies, ensuring everyone at the table will be satisfied.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless chicken breasts or thighs, sliced
- 2 tablespoons fajita seasoning
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 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 the oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over high heat. Add sliced chicken seasoned with fajita seasoning, salt, and pepper. Cook for about 5-7 minutes until seared.
- Stir in onion and bell peppers; cook for another 5 minutes until fragrant. Remove from heat and add enchilada sauce.
- In a mixing bowl, combine corn, cream cheese, Greek yogurt, chili powder, and half of the shredded cheese.
- Spoon the creamy mixture onto 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 the cheese is melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 430
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg