Description
A delectable one-skillet dish featuring street corn chicken enchiladas, baked to perfection with a cheesy topping.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil, for cooking
- 1 1/2 pounds boneless chicken breasts or thighs, sliced
- 2 tablespoons fajita seasoning, for chicken
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- kosher salt and black pepper, to taste
- 2 1/2 cups enchilada sauce or salsa verde
- 2 cups fresh corn, for filling
- 4 ounces cream cheese, room temperature
- 1/4 cup plain Greek yogurt, for creaminess
- 11/2 teaspoon chili powder, for spiciness
- 2 tablespoons chopped fresh chives, for garnish
- 1 1/2 cups shredded Mexican cheese blend, for topping
- 6 tortillas, warmed, for wrapping
- 1/4 cup mayo, optionally for serving
- avocado, cotija cheese, limes, cilantro, and Tajin for garnish
Instructions
- Preheat & Sear Chicken: Start by preheating your oven to 375 degrees F. Heat a skillet over medium-high heat. Once it shimmers, add the sliced chicken and sprinkle with fajita seasoning. Cook until golden brown and fragrant, about five minutes. This step locks in moisture, so do not skip it; just watch so it does not overcook.
- Mix Street Corn Filling: While the chicken cools, stir together the fresh corn, cream cheese, plain Greek yogurt, chili powder, chopped chives, and additional seasoning until everything’s well coated and colorful. You should smell the spices mingling in the air. This mixture adds depth, so avoid leaving out any ingredients to keep the flavor vibrant.
- Warm Tortillas: Gently warm the tortillas in a dry pan until they are flexible, which makes rolling them much easier. You will notice they start to steam slightly. If they tear, just lower the heat and take your time; there is no rush here!
- Roll & Assemble: Fill each tortilla with the chicken and street corn mixture, then roll them tightly like a little package. Place them seam-side down in a greased baking dish. Getting them snug helps everything cook evenly, so do not leave them loose.
- Add Sauce & Cheese: Drizzle the enchilada sauce over the tortillas and sprinkle the shredded cheese on top, covering them well. The sauce should glisten, promising a cheesy topping that melts beautifully in the oven. Just be careful not to drown them in sauce, or they will get soggy!
- Bake to Perfection: Pop the skillet in the oven for about 25 minutes until the cheese bubbles and starts to turn golden. You want that cheesy goodness to form a crust, but keep an eye on it; too much browning can make the top layer overly crispy.
- Garnish & Serve: Once it is out of the oven, sprinkle fresh cilantro and lime juice over the top for a zesty finish. The aroma will be mouthwatering, calling everyone to the table. Remember, serving it right away keeps it nice and warm, so do not let it sit too long!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If chicken is drying out, try searing it for 3-4 minutes per side before baking to lock in moisture.
- When tortillas are crumbling, warming them for 30 seconds in the microwave can make rolling much easier.
- If the top layer is browning too fast, cover the dish with foil for the last 10-15 minutes to keep it from becoming overly crisp.
- For avoiding soggy tortillas, use a combination of low-sodium enchilada sauce and only bake until heated through.
- If the dish is too spicy for your taste, consider reducing chili powder to 1/21/2 teaspoon for a milder flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 440
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg