One Skillet Street Corn Chicken Enchilada Bake

If you’re looking for a meal that packs a punch of flavor without the fuss of complicated recipes, then One Skillet Street Corn Chicken Enchilada Bake is here to save the day! With its crispy edges, creamy cheese, and a delicious mix of chicken and street corn, this dish is a true crowd-pleaser. I remember the first time I made it for a family gathering; the aroma filled the kitchen, eliciting a chorus of “What’s cooking?” from everyone around the table. This recipe is not only special for its delightful textures and flavors, but it’s also incredibly simple, making it perfect for busy weeknights. If you enjoy one-pot wonders like my One-Pot Cheesy Chicken Pasta, you’re going to love this enchanting twist that brings together the essence of street food into a cozy casserole.

What is One Skillet Street Corn Chicken Enchilada Bake?

So, what exactly is this tantalizing dish called One Skillet Street Corn Chicken Enchilada Bake? Well, imagine this: you’ve got succulent chicken layered with fresh street corn, wrapped in soft tortillas, all nestled in a blend of savory spices and surrounded by gooey cheese. But here’s the fun part: who decided to put these elements together? Was it an adventurous home cook or perhaps a street vendor with a flair for the dramatic? Either way, I like to think, “the way to a man’s heart is through his stomach,” and trust me, this dish is a surefire route! Whether you’re cooking for a casual family dinner or impressing guests, this recipe invites you to gather round the table and enjoy a hearty meal.

Why You’ll Love This One Skillet Street Corn Chicken Enchilada Bake

This One Skillet Street Corn Chicken Enchilada Bake shines as a main dish because it combines all your favorites—a perfect mix of tender chicken, sweet corn, and the warmth of spices, all baked until bubbling. Not only is it a meal that will have your taste buds dancing, but making it at home means significant cost savings compared to ordering take-out or dining out. Plus, feel free to get creative with toppings! Imagine a dollop of creamy avocado or a sprinkle of cilantro bringing your dish to life. Compared to traditional enchiladas that might take forever to make, this one-skillet version is a breeze—making it a family favorite in no time. So, what are you waiting for? Let’s get cooking!

How to Make One Skillet Street Corn Chicken Enchilada Bake

This One Skillet Street Corn Chicken Enchilada Bake is not just delicious; it’s simple and satisfying. Using just one skillet, you can create a melty, cheesy dream that comes together in about 40 minutes, making it a fantastic option for any night of the week. It’s the kind of meal that feels indulgent but doesn’t take hours in the kitchen—perfect for those of us who want to enjoy great food without excessive prep!

Key Ingredients for One Skillet Street Corn Chicken Enchilada Bake

• 2 cups cooked chicken (shredded, any Halal-friendly type)
• 1 cup frozen sweet corn
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup enchilada sauce (mild or hot, your choice)
• 8 small flour tortillas (cut into strips)
• 1 cup shredded Mexican blend cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Chopped cilantro and avocado (for topping, optional)

Step-by-Step Instructions

1. Prep Your Essentials: Start by preheating your oven to 350°F (175°C). Gather all your ingredients to make the cooking process smoother.
2. Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add in your shredded chicken and season it with cumin, chili powder, salt, and pepper. Cook for about 3-4 minutes until the chicken is heated through and well-coated with spices.
3. Combine with Corn and Beans: Stir in the sweet corn and black beans. Mix well to combine all elements.
4. Add the Enchilada Sauce: Pour in the enchilada sauce, mixing everything together until the chicken, corn, and beans are evenly coated.
5. Mix in the Tortilla Strips: Gently fold in the tortilla strips until they are fully incorporated into the mixture.
6. Cheese Layer: Top the skillet with shredded Mexican blend cheese and evenly distribute it.
7. Bake to Perfection: Place the skillet in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid overcooking!
8. Serve and Enjoy: Once baked, let it cool for a few minutes. Top with fresh cilantro and avocado, if desired, and serve warm.

Top Tips for Perfecting One Skillet Street Corn Chicken Enchilada Bake

• Ingredient Substitutions: If you’re looking for variety, try using turkey or plant-based chicken as a substitute. They provide a different taste while still being Halal-friendly.
• Timing is Everything: To ensure your enchilada bake is just right—make sure to keep an eye on the cheese while baking. If it’s browning too quickly, lower the oven temperature slightly.
• Avoid Soggy Tortillas: Don’t add too much sauce; just enough to coat everything nicely. This will keep your tortillas from getting soggy and maintain that delightful texture.

Storing and Reheating Tips

Leftovers can be a wonderful thing, and this One Skillet Street Corn Chicken Enchilada Bake stores beautifully! If you have any remaining portions, allow the bake to cool completely before storing it in an airtight container. This dish can be refrigerated for up to 3 days. If you’d like to save it for later, freeze it in a freezer-safe container for up to 2 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through, which helps retain its delicious flavors and textures.

Now that you have all the tools to create this delightful dish, gather your ingredients, and make some memories! Your family will surely enjoy savoring every bite of this scrumptious, comforting meal. Happy cooking!

One Skillet Street Corn Chicken Enchilada Bake

A delicious one-skillet dish featuring succulent chicken, sweet corn, and gooey cheese, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken (shredded, any Halal-friendly type)
• 1 cup frozen sweet corn
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup enchilada sauce (mild or hot, your choice)
• 8 small flour tortillas (cut into strips)
• 1 cup shredded Mexican blend cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Chopped cilantro and avocado (for topping, optional)

Method

 

Preparation

1. Start by preheating your oven to 350°F (175°C). Gather all your ingredients to make the cooking process smoother.
2. In a large skillet, heat the olive oil over medium heat. Add in your shredded chicken and season it with cumin, chili powder, salt, and pepper. Cook for about 3-4 minutes until the chicken is heated through and well-coated with spices.
3. Stir in the sweet corn and black beans. Mix well to combine all elements.
4. Pour in the enchilada sauce, mixing everything together until the chicken, corn, and beans are evenly coated.
5. Gently fold in the tortilla strips until they are fully incorporated into the mixture.
6. Top the skillet with shredded Mexican blend cheese and evenly distribute it.
7. Place the skillet in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid overcooking!
8. Once baked, let it cool for a few minutes. Top with fresh cilantro and avocado, if desired, and serve warm.

Notes

Ingredient Substitutions: Use turkey or plant-based chicken as a substitute for variety. To ensure the enchilada bake is just right, keep an eye on the cheese while baking. Avoid adding too much sauce to keep the tortillas' texture.