Chicken Enchilada Skillet with Corn
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With tons of flavor, bubbling sauce, and the satisfying pull of warm melty cheese enjoyed straight from the oven, this chicken and corn enchilada skillet seems like it has a lot going on but actually takes just 30 minutes. Add enchiladas to your menu the easy way!
Few aromas have the power to make mouths water as much as just-baked enchiladas. With heaping spoonfuls of taco seasoning, your favorite red enchilada sauce, and pert green chiles livening up tender bites of chicken and corn, the smell and taste of this meal practically jumps out of the skillet.
The skillet assembly method has the added power of transforming enchiladas into easy and fast work for the cook: literally all of the taste with no individual filling, rolling, or arranging required. You can enjoy these big flavors in a fun package any day of the week. The skillet truly takes about 30 minutes to make, start to finish.
My Mexican salad, homemade guacamole, or pico de gallo are fantastic pairings.
Why You’ll Love This Chicken Enchilada Skillet
- All the classic Mexican flavor you love
- Chicken, veggies, and cheese packed into every bite
- Ultra-fast and easy to make—30 minutes, much of it hands-off
- Pantry staples keep it simple to shop for and prep
- Adjust to taste—your favorite taco seasoning and enchilada sauce make it your own
- Just plain fun to eat!
Ingredient Notes
Hoping to incorporate more veggies? This ground beef enchilada casserole is similar but includes bell pepper, zucchini, and more.
Build Layers of Flavor
I love one pan recipes not only because they simplify life, but in the process ensure you get the most flavor in every bite, as every last bit of seasoning and fond is incorporated directly into the dish.
To get this skillet underway, begin by sautéing the onion in a drizzle of olive oil. Once it softens and becomes translucent, add the corn and sizzle until the liquid cooks off.
Now add everything else! Chicken, sauce, chiles, taco seasoning, and about 1/2 cup of the cheese.
Stir together very well. The seasoning and sauce should be evenly distributed, and all the chicken well-coated.
Tuck in the Tortillas
Cut your tortillas into small wedges—four or six per tortilla—then tuck those into the sauce mixture. You can be a little haphazard with this. All that matters is that each piece of tortilla has at least a thin coating of sauce.
Top with remaining cheese and transfer the skillet into a 400°F oven.
Bake until the sauce is bubbly around the edges and the cheese is fully melted on top.
Serving Suggestions
Just like regular enchiladas, enchilada skillets can be a little messy to serve and eat, so pass the napkins and embrace it!
Of course one option is to simply scoop helpings into bowls to top as desired. Avocado, tomatoes, and a little fresh cilantro are my personal must-haves!
For something different, put the hot skillet in the middle of the table, family-style, with a big spoon. Place tortilla chips and other toppings on individual plates, then let everyone dig in and have fun! This can really encourage choosy eaters to give it a go.
In the market for a larger meal? My Mexican bean salad, skillet black beans, or cilantro lime rice are all great sides to pair with enchiladas.
Make-Ahead and Storage Tips
- To Make Ahead: Prepare the filling and top with the sprinkled cheese. Cover tightly and store in the refrigerator for up to 12 hours. Transfer to the oven when ready, adding 5-10 minutes to the baking time.
- To Store: Leftover skillet enchiladas keep well in the refrigerator for up to 5 days.
More Easy Mexican-Inspired Meals
- Ground Beef and Bean Tacos
- Creamy Cilantro Lime Chicken
- Beef Skillet Enchiladas
- Santa Fe Chicken Skillet (or Salad!)
- Taco Stuffed Peppers
- Crockpot Shredded Chicken Tacos
Chicken Enchilada Skillet with Corn
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1/2 yellow onion peeled and chopped
- 1 cup frozen corn
- 3 cups cooked shredded chicken
- 1 and 1/2 cups red enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 Tablespoon taco seasoning
- 1 and 1/2 cups shredded Mexican cheese divided
- 4 medium-sized soft corn tortillas
- kosher salt
- avocado, green onions, cilantro, tomatoes, lime wedges, sour cream, etc. for serving
Instructions
- Preheat the oven to 400°F.
- Warm olive oil in a large oven-safe skillet over medium-high heat. When the oil starts to shimmer, add the onion and cook for 3-4 minutes, until it starts to soften.1 Tablespoon extra-virgin olive oil, 1/2 yellow onion
- Stir in the corn and cook until any moisture sizzles off.1 cup frozen corn
- Add the chicken, enchilada sauce, green chiles, taco seasoning, and 1/2 cup of the cheese. Stir well to combine.3 cups cooked shredded chicken, 1 and 1/2 cups red enchilada sauce, 1 (4 ounce) can diced green chiles, 1 Tablespoon taco seasoning, 1 and 1/2 cups shredded Mexican cheese
- Cut the tortillas into 4 wedges each, then tuck the wedges into the skillet, stirring and pressing down gently so they are all coated with sauce. Sample and season with salt to taste, then sprinkle the remaining 1 cup of cheese evenly on top.4 medium-sized soft corn tortillas, kosher salt
- Transfer skillet to the oven and bake for about 15 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- While the skillet bakes, prepare whatever toppings you like.
- Remove from the oven, top, and serve straight from the skillet or scooped into bowls, as you like. Enjoy!avocado, green onions, cilantro, tomatoes, lime wedges, sour cream, etc.
Notes
- Chicken: Use rotisserie chicken or make your own in bulk to simplify meals like this.
- Ground Beef: Try this ground beef enchilada casserole or a veggie-loaded ground beef enchilada skillet instead.
- Corn: Substitute fresh or canned corn if you like; just be ready to add the chicken and other ingredients more quickly since there is less extra moisture to evaporate off.
- Onion: Freely swap in a red or sweet onion if you like.
- Enchilada Sauce: Our favorite homemade red enchilada sauce is so good! Fore store-bought we like Siete Foods or any other brand without added sugar.
- Taco Seasoning: Highly recommend making your own to suit your family’s taste—this is our go-to blend—and keeping a big batch on hand at all times.
- Family Style: To serve family-style, put the hot skillet right in the middle of the table with a big spoon. Place a few tortilla chips and individual toppings—avocado, tomatoes, more veggies, etc.—on dinner plates, then let everyone dig in and have fun. This can be just different enough to encourage picky eaters!
- Side Dish: Make it more of an event with an everyday Mexican green salad, bean salad, cilantro lime rice, homemade pico de gallo, or blender salsa.
- Make Ahead: Prepare the filling and top with the sprinkled cheese. Cover tightly and store in the refrigerator for up to 12 hours. Transfer to the oven when ready, adding 5-10 minutes to the baking time.
- Storage: Leftovers keep well in the fridge for up to 5 days.
