Skillet Street Corn Chicken Enchilada Bake

The Skillet Street Corn Chicken Enchilada Bake is the kind of recipe that transforms a weeknight dinner into something truly memorable. Inspired by the bold flavors of Mexican street corn, this dish combines tender chicken, smoky spices, charred corn, and black beans with layers of saucy tortilla strips. Finished with a drizzle of creamy lime-cilantro crema and a sprinkle of cotija cheese, it’s a one-skillet wonder that’s hearty, flavorful, and easy to prepare.

What makes this recipe especially appealing is its balance of textures and flavors. The tortillas soak up the enchilada sauce while keeping just enough bite, the cheese melts into gooey perfection, and the tangy crema ties everything together. With every forkful, you get the essence of street corn paired with comforting enchiladas.

Interestingly, street corn—or elote—has been a beloved Mexican street food for generations, known for its smoky, cheesy, and tangy character. This bake pays tribute by layering those same elements into a cozy skillet meal.

Whether it’s for family dinner or casual entertaining, this dish always delivers.

Recipe Yield: 6 servings

INGREDIENTS

1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) enchilada sauce (red or green)
1 lb boneless skinless chicken breasts, diced
1 ½ cups shredded Monterey Jack cheese
1 cup frozen corn, thawed
½ cup crumbled cotija cheese
1 green onion, thinly sliced
1 small yellow onion, diced
1 jalapeño, seeded and minced
8 corn tortillas, cut into strips
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ cup sour cream
¼ cup mayonnaise
2 tbsp olive oil
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for garnish

INSTRUCTIONS

1. Sear chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Cook for 5–6 minutes until lightly browned.

2. Sauté vegetables:
Add onion and jalapeño to the skillet. Cook for 3 minutes until softened. Stir in corn and black beans, cooking another 2 minutes.

3. Build layers:
Reduce heat to medium. Stir in enchilada sauce and tortilla strips until evenly coated. Spread mixture into an even layer in the skillet.

4. Add cheese topping:
Sprinkle Monterey Jack cheese over the mixture. Reduce heat to low, cover skillet, and cook 6–8 minutes until tortillas soften and cheese is melted.

5. Make street corn crema:
In a small bowl, whisk sour cream, mayonnaise, lime juice, and cilantro until smooth.

6. Finish and serve:
Remove skillet from heat. Drizzle crema over enchilada bake. Top with cotija cheese, extra cilantro, and sliced green onion. Serve hot straight from the skillet.

Helpful Tips to Perfect This Recipe

Char the Corn for Depth: For extra flavor, lightly char your corn in a dry skillet or under the broiler before adding it to the dish.
Use Corn and Flour Tortillas Together: Mixing tortilla types creates a layered texture—soft from corn, slightly chewy from flour.
Balance the Heat: If you like it spicier, leave in some jalapeño seeds or add a dash of hot sauce to the crema for extra kick.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉