Easy One Skillet Street Corn Chicken Enchilada Bake You’ll Adore

You know those hectic weeknights when opening another package of chicken feels honestly exhausting? Yeah, been there. One Skillet Street Corn Chicken Enchilada Bake has swooped in more than once and saved dinner at my house. It’s quick, cheesy, with a hint of nostalgia from street corn (y’all, the flavor). When I first paired it with this baked crunchy hot honey chicken it was almost too much joy. If you’re a fan of creamy corn goodness, you’ll probably also love garlic butter creamed corn chicken for your table.

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What you need for Street Corn Chicken Enchiladas:

Get ready, because nothing here is spelled intimidation. I’m all about easy grab-from-the-fridge stuff. Here’s your short(ish) shopping list for Street Corn Chicken Enchiladas. Rotisserie works if you, like me, forget to defrost. Sweet corn: frozen, canned, or fresh off the cob, doesn’t matter, but freshness will give you a little flavor boost. Trust me, if your sour cream is almost empty? Just use Greek yogurt. Cheese: sharp cheddar or pepper jack do a real good job here. Black beans bring a bit more substance and keep it feeling hearty. For the tortillas, go with flour or corn, whatever lives in that crumpled bag in the bread drawer. You want chili powder, some cumin, smoked paprika if you are feeling fancy. Salsa verde takes everything up a notch, but classic enchilada sauce gets it done too.

Don’t sweat if you swap chicken for beef or even extra beans. Promise, nobody’s grading you. And if you like a little kick, grab some pickled jalapeños and sprinkle ‘em right before baking.

“I made this on a chilly Tuesday, and my husband — who’s super picky — went back for seconds. It’s just the right amount of creamy and spicy, oh my gosh.” — Mary N.

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How to make these enchiladas:

Making this dish is about as simple as putting socks on a rooster (that means very easy in my grandma’s book). Grab your single biggest oven-safe skillet, cause the fewer dishes the better. Sauté your onions and garlic till they get fragrant and go golden — just don’t let them get too brown (I always lose track for a sec, oops). Add chicken and corn, give it a cozy stir, then toss in your black beans and some spices. Let that hang out together so the flavors all mesh nicely.

Now, stir in half your cheese and that dollop of sour cream or yogurt. (Don’t lick the spoon just yet, but you’ll want to.) Tear or cut tortillas and layer them right into the skillet with salsa verde, tossing until everything is shiny and saucy. Top it with the rest of your cheese, slide it into the oven, and bake till bubbly and a little crispy at the edges. So good.

Pro tip: Let it cool for five, maybe ten minutes before digging in. Otherwise, you’ll burn your tongue — been there, regretted it.

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How to store your leftovers:

Okay, so somehow you didn’t eat the whole pan. Miracles happen. Leftovers can live in your fridge for four-ish days, but honestly, they rarely last that long at mine. Store them in a lidded container, or if you’re lazy, just wrap the skillet in foil (yep, I admit it). Reheat portions in the microwave or, if you want slightly crispy bits again, go for five minutes in a toaster oven. If packing for lunch, toss some extra salsa or yogurt on before zapping it. Will taste like new.

If you’re being wild and freezing it? I’d say wrap individual slices, then warm in the oven straight from frozen at 350. Magic.

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If you want to switch these up, try doing this instead:

Street Corn Chicken Enchiladas are forgiving — maybe the most low-maintenance dinner ever if you aren’t fussy. Use rotisserie chicken for wild speed, or switch to ground turkey for a lighter twist. Swap in green chiles for an herby mild version. Or sprinkle in some crispy bacon if you want to blow people’s minds. Try mixing in other beans, like pintos (or heck, even lentils if you’re on a roll). Think about tossing in jalapeños, poblano peppers, or whatever is slightly past its prime in the veggie crisper. Add crushed tortilla chips on top before baking for a crunchy vibe like in my black bean corn salsa whole grain chips recipe. Sometimes I drizzle a bit of hot sauce right before serving. Keeps things exciting.

If you prefer a plant-based meal, ditch the chicken and double the beans and corn — still super hearty, still tastes like summer.

Ingredient	Amount	Substitutions
Cooked Chicken (Shredded)	2 cups	Rotisserie, ground turkey, or tofu (for plant-based)
Sweet Corn	1 cup	Frozen, canned, or fresh
Black Beans	1 can (15 oz)	Pinto beans or lentils
Tortillas	10-12	Flour or corn
Cheese (Cheddar or Pepper Jack)	2 cups	Monterey Jack or vegan cheese
Salsa Verde	1 cup	Red enchilada sauce

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If you like this recipe, you may also enjoy these on One Balanced Life:

• Bright zesty corn avocado salsa lime recipe makes for a bright side (seriously, it’s as cheerful as it sounds)
• If you want some crunch on your table, go for the most addictive crispy zucchini corn fritters chipotle aioli (it’s dangerously snackable)
• Wondering about the sweet-savory line? Dive into can I put sugar in cornbread mix (there are wild opinions on this, promise)

If you’re like me and can’t resist a good street corn mashup, all these are keepers.

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Common Questions

How spicy is the One Skillet Street Corn Chicken Enchilada Bake?
Honestly, it’s mild by default. Salsa verde or enchilada sauce can have some heat, so add jalapeños if you want it spicy.

Can I use leftover roast chicken?
Absolutely. Just shred it up and toss right in. That shortcut’s saved dinner more than once for me.

Do you have to use a skillet, or will a baking dish work?
A big skillet is best for less cleanup, but a 9×13 baking dish is totally fine. I’ve done both.

Can I prep it ahead and bake later?
Yes. Just assemble, cover, and stash in the fridge. Bake when you’re ready — might need to add five minutes if it’s cold.

What toppings work best here?
Avocado, fresh cilantro, sour cream or yogurt, and more salsa are my picks. A little lime squeeze brightens things up too.

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Why this skillet bake will be your secret ace

Weeknight life calls for happy, low-stress stuff, and One Skillet Street Corn Chicken Enchilada Bake answers just about every craving. You’ve got one pan, tons of flavor, even leftovers that don’t feel like leftovers. If this recipe gets you hooked on street corn, check out what Half Baked Harvest shares in their One Skillet Street Corn Chicken Enchilada Bake version, or see how the Seasoned fans gather on Facebook for colorful inspiration. Make it yours, make it often, and seriously — don’t be afraid to get a little messy (mess means fun, right?).

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