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One Skillet Street Corn Chicken Enchilada Bake

A delicious one-skillet dish featuring succulent chicken, sweet corn, and gooey cheese, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.