One Skillet Street Corn Chicken Enchilada Bake is the culinary equivalent of a warm hug on a chilly day. Picture this: tender chicken mingling with sweet, charred corn, enveloped in cheesy goodness and a zesty enchilada sauce that dances on your taste buds. Mexican corn dip for gatherings The aroma wafting through your kitchen will have you feeling like a kitchen superstar, even if your last culinary adventure ended in smoke signals. For more inspiration, check out this Cajun chicken pasta recipe recipe.
This dish isn’t just delicious; it’s an experience that brings family and friends together over laughter and delicious bites. Whether it’s a weeknight dinner or a festive gathering, One Skillet Street Corn Chicken Enchilada Bake is bound to steal the show and leave everyone begging for seconds. taco ranch chicken chili delicious chicken enchiladas recipe Trust me; your taste buds will thank you.
Why You'll Love This Recipe
- This scrumptious bake offers effortless preparation while delivering layers of flavor that everyone adores
- Its vibrant colors and inviting aroma make it visually captivating on any table
- Versatile enough for potlucks or cozy family dinners, this dish is sure to please
- Plus, it conveniently cooks all in one pan, saving time on cleanup!
Sharing this dish with my family brought smiles all around, especially when my picky cousin declared it his new favorite meal.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
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Fresh Corn: Sweet corn off the cob gives the best flavor; frozen corn works too if you’re in a pinch.
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Enchilada Sauce: Choose your favorite brand or homemade; both options deliver fantastic flavor.
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Shredded Cheese: A mix of cheddar and Monterey Jack melts beautifully and adds creaminess.
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Green Onions: For garnish, adding freshness and a lovely crunch to the finished dish.
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Cilantro: Fresh herbs brighten up flavors; don’t skip this if you love bold tastes!
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Olive Oil: For sautéing the chicken and vegetables until they’re perfectly golden.
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Spices (Cumin & Paprika): Essential for infusing warmth and depth into our savory bake.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). It’s essential to start with a hot oven so every ingredient bakes evenly and comes together beautifully.
Sauté Your Chicken: In a large skillet over medium heat, add olive oil. Once hot, toss in the chicken breasts seasoned with salt, pepper, cumin, and paprika. Cook until golden brown on both sides.
Add Corn and Sauce: Stir in the fresh corn kernels along with enchilada sauce right into the skillet. Watch as everything melds together in delicious harmony, filling your kitchen with mouthwatering aromas.
Mix in Cheese & Bake: Sprinkle half of the shredded cheese over the mixture before transferring to your preheated oven. Bake for 20 minutes until bubbly and cheese melts into gooey perfection.
Garnish & Serve Up!: Remove from oven and sprinkle chopped green onions and cilantro over the top. Serve hot with extra toppings like sour cream or avocado for an irresistible feast.
With each step of this recipe, you’ll find yourself more excited about what’s cooking than ever before! The combination of flavors creates an enticing dish that’s perfect for sharing or savoring alone (we won’t judge).
Enjoy this delightful One Skillet Street Corn Chicken Enchilada Bake that promises to elevate any meal into something extraordinary! roasted lemon herb chicken.
You Must Know
- This One Skillet Street Corn Chicken Enchilada Bake is not just easy to make; it’s a flavor explosion that brings together the best of Mexican street food
- The creamy texture and spicy kick will have everyone coming back for seconds
- Serve it hot, and watch your family devour every bite!
Perfecting the Cooking Process
Start by searing the chicken until golden brown, then add corn and spices before mixing in enchilada sauce for flavors to meld beautifully.
Add Your Touch
Feel free to swap in black beans for a protein boost or throw in jalapeños for extra heat. Your kitchen, your rules!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven for that fresh-out-of-the-pan taste.
Chef's Helpful Tips
- Use shredded rotisserie chicken to save time without sacrificing flavor
- Don’t skip the toppings; they add delightful crunch and brightness
- Always let it cool before storing to retain texture
Cooking this dish reminds me of the first time I made it for friends. Their delighted faces while devouring my creation was priceless and made my heart swell with pride!
FAQ
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works just as well and saves prep time.
What can I substitute for chicken?
Try using shrimp or sautéed mushrooms for a tasty vegetarian option.
How do I make it spicier?
Add more chili powder or fresh diced chilies to kick up the heat!
One Skillet Street Corn Chicken Enchilada Bake
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
Description
One Skillet Street Corn Chicken Enchilada Bake is a comforting and vibrant dish that combines succulent chicken, sweet charred corn, and gooey cheese all enveloped in zesty enchilada sauce. Perfect for weeknight dinners or festive gatherings, this one-pan meal is not only easy to prepare but also delivers an explosion of flavors that will leave everyone wanting more. From the inviting aroma wafting through your kitchen to the delightful presentation at the table, this recipe is sure to become a family favorite.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh corn (off the cob) or 1 cup frozen corn
- 1 cup enchilada sauce
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 3 green onions (chopped)
- ¼ cup cilantro (chopped)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, cumin, and paprika; cook until golden brown on both sides.
- Stir in corn and enchilada sauce until well combined. Let the mixture simmer for a few minutes.
- Sprinkle half of the shredded cheese over the mixture, then transfer to the preheated oven. Bake for 20 minutes until bubbly and cheese is melted.
- Garnish with chopped green onions and cilantro before serving hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1¼ cups (250g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
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