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
Scale
- 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