One Skillet Street Corn Chicken Enchilada Bake

Ingredients

  • 2 tbsp extra virgin olive oil

  • 1 ½ lb chicken breasts or thighs, sliced

  • 2 tbsp fajita seasoning (see note for homemade version)

  • 1 yellow onion, sliced

  • 2 bell peppers, sliced

  • Kosher salt and black pepper

  • 2 ½ cup enchilada sauce or salsa verde

  • 2 cup fresh corn

  • 4 oz cream cheese, room temperature

  • ¼ cup plain Greek yogurt

  • 1 tsp chili powder

  • 2 tbsp chopped fresh green onion

  • 1 ½ cup shredded Mexican cheese blend

  • 6 tortillas, warmed

  • ¼ cup mayo

  • Avocado, cotija cheese, limes, cilantro, and Tajin for serving

Directions

Preheat the oven to 400°F. In a large oven-safe skillet, combine the olive oil, chicken, 1–2 tablespoons of fajita seasoning, salt, and pepper, tossing to coat. Place the skillet over high heat and cook until the chicken is seared all over, then add the sliced onion and bell peppers, seasoning again with salt and pepper, and cook until fragrant, about 5 minutes. Remove the skillet from the heat and stir in the enchilada sauce or salsa verde. In a separate bowl, mix together the corn, cream cheese, Greek yogurt, chili powder, chopped green onion, and salt, then fold in half of the shredded cheese. Spoon the corn mixture down the center of each tortilla, tuck, and roll, then place the tortillas seam side down over the chicken in the skillet. Top with the remaining shredded cheese and bake for 15–20 minutes, until the cheese is melted and bubbly. Serve warm, garnished with avocado, cotija cheese, limes, cilantro, and a sprinkle of Tajin.

Note: For homemade fajita seasoning, mix 2 tablespoons chili powder, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1–2 teaspoons cayenne pepper, and 1 teaspoon each kosher salt and black pepper. This makes about ½ cup of seasoning.