One Skillet Street Corn Chicken Enchilada Bake
A quick and cheesy one-skillet dinner featuring shredded chicken, sweet corn, black beans, and melty cheese, all baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Optional Vegetarian
Ingredients
Scale
- 2 cups Cooked Chicken (Shredded) – Rotisserie, ground turkey, or tofu (for plant-based)
- 1 cup Sweet Corn – Frozen, canned, or fresh
- 1 can (15 oz) Black Beans – Pinto beans or lentils
- 10–12 Tortillas – Flour or corn
- 2 cups Cheese (Cheddar or Pepper Jack) – Monterey Jack or vegan cheese
- 1 cup Salsa Verde – Red enchilada sauce
Instructions
- Preheat oven to 350°F (175°C).
- In the largest oven-safe skillet, sauté onions and garlic until fragrant and golden.
- Add shredded chicken and corn, then stir in black beans and spices; mix well.
- Stir in half of the cheese and sour cream or yogurt until combined.
- Layer torn or cut tortillas with salsa verde into the skillet, tossing until everything is well coated.
- Top with the remaining cheese and bake in the oven until bubbly and crispy at the edges, about 20-25 minutes.
- Let cool for 5-10 minutes before serving to avoid burning your tongue.
Notes
Leftovers can be stored in the fridge in a lidded container for up to 4 days. Reheat in the microwave or in an oven for crispy bits.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
Keywords: One Skillet, Chicken Enchiladas, Quick Dinner, Comfort Food, Easy Recipe, Mexican Cuisine