Chicken Enchilada Skillet with Corn
Tons of flavor, bubbling sauce, and melty cheese straight from the oven: this chicken and corn enchilada skillet is bliss in 30 minutes!
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.
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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.
Nutrition Estimate
Calories: 470 kcal, Carbohydrates: 33 g, Protein: 41 g, Fat: 20 g, Saturated Fat: 7 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 8 g, Cholesterol: 105 mg, Sodium: 1362 mg, Potassium: 501 mg, Fiber: 5 g, Sugar: 7 g, Vitamin A: 986 IU, Vitamin C: 16 mg, Calcium: 532 mg, Iron: 3 mg