Half Baked Harvest · by Tieghan Gerard★ 5.0 (399)
One Skillet Street Corn Chicken Enchilada Bake
NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 71%
CARBS 34G24% OF CAL
8G FIBER6G SUGAR19G OTHER
FAT 35G55% OF CAL
10G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A single-skillet baked enchilada casserole layering seasoned chicken with street corn flavors, cream cheese, and melted cheese. Creamy, zesty, and festive.
mainmexicancasserolechicken🍳 skillet🔥 ovengluten free
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless chicken breasts or thighs, sliced
- 2 tablespoons fajita seasoning
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- kosher salt and black pepper
- 2 1/2 cups enchilada sauce or salsa verde
- 2 cups fresh corn
- 4 ounces cream cheese, room temp
- 1/4 cup plain greek yogurt
- 1 teaspoon chili powder
- 2 tablespoons chopped fresh chives
- 1 1/2 cups shredded Mexican cheese blend
- 6 tortillas, warmed
- 1/4 cup mayo
- avocado, cotija cheese, limes, cilantro, and Tajin for serving
At a glance
PER SERVING · TIME 60M
CAL 28%·PRO 71%
CARBS 34G24% OF CAL
8G FIBER6G SUGAR19G OTHER
FAT 35G55% OF CAL
10G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1454mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 884mg
- Calcium
- 290mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1454MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.