One Skillet Street Corn Chicken Enchilada Bake
A delicious twist on the combo of baked enchiladas and street corn that everyone will love!
- 2 tablespoons extra virgin olive oil
- 1½ pounds boneless chicken breasts or thighs, sliced
- 2 tablespoons fajita seasoning
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- kosher salt and black pepper
- 2½ cups enchilada sauce or salsa verde
- 2 cups fresh corn
- 4 ounces cream cheese, room temp
- ¼ cup plain greek yogurt
- 1 teaspoon chili powder
- 2 tablespoons chopped fresh chives
- 1½ cups shredded Mexican cheese blend
- 6 tortillas, warmed
- ¼ cup mayo
- avocado, cotija cheese, limes, cilantro, and Tajin for serving
- Preheat the oven to 400°.
- In a large oven-safe skillet, combine the olive oil, chicken, 1-2 tablespoons fajita seasoning, salt, and pepper. Toss to coat. Set the skillet over high heat. Cook until seared all over, minutes. Add the onion and peppers. Season with salt and pepper. Cook until fragrant, about 5 minutes. Remove from the heat and stir in the salsa verde or enchilada sauce.
- In a bowl, combine the corn, cream cheese, yogurt, chili powder, chives, and salt. Stir in half the cheese.
- Spoon the corn down the center of each tortilla, tuck, and roll. Place the tortillas seam side down over the chicken. Top with the remaining cheese. Bake for 15-20 minutes, until the cheese has melted.
- Serve warm, drizzled with mayo, then sprinkle with Tajin or cayenne. Top with avocado, cilantro, and cotija cheese. Enjoy!
All rights and material belong to owners halfbakedharvest.com