It’s corn season!!! This dish is a nice twist on Mexican street corn and enchiladas. I like this recipe because it calls for ingredients you have on hand and store bought enchilada sauce. You can pull this one pan dinner together in no time.
One Skillet Street corn Enchilada Bake
Serves 4
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless chicken breasts or thighs, sliced
- 2 tablespoons fajita seasonings
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- salt and pepper
- 2 1/2 cups enchilada sauce or salsa verde
- 2 cups fresh corn, uncooked
- 4 ounces cream cheese, room temp
- 1/4 cup plain greek yogurt
- 1 teaspoon chili powder
- 2 tablespoons chopped fresh chives
- 1 1/2 cups shredded Mexican cheese blend
- 4-6 tortillas
- Avocado, cotija cheese, limes, cilantro for serving
- 1. Preheat the oven to 400°.
- 2. 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.
- 3. In a bowl, combine the corn, cream cheese, yogurt, chili powder, chives, and salt. Stir in half the cheese.
- 4. 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.
- 5. Serve warm. Top with avocado, cilantro, and cotija cheese. Adapted from: Half Baked Harvest
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, 1 teaspoon kosher salt and black pepper. Makes 1/2 cup.
