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Weeknight Skillet Corn and Chipotle Chicken Tortilla Bake. Taco-seasoned ground chicken, red enchilada sauce, chipotle chiles, and cilantro, all cooked together in one skillet. Topped with creamy, cheesy corn, tortilla chips, and a mix of Mexican cheeses. Throw the skillet in the oven until the cheese is melty and the sauce is sizzling. It’s a delicious twist on the combination of chicken tortilla soup, enchiladas, and creamy street corn that everyone will love.
Today’s recipe is a fun one. I made this just last week and I’ve been dying to share it all weekend! We love any kind of Mexican-style dinner, but this skillet is a very delicious combination of chicken tortilla soup, enchiladas, and nachos.
It’s one of the yummiest dinners, and I love how easy it is to prepare.
Per usual this time of year, it’s turned pretty cool in the mornings and at night. Of course, the days are getting slightly shorter too. And even though it’s only August, we’re seeing signs of fall. We had a good amount of rain last week and it left me in a very cozy state of mind.
It’s not quite soup weather just yet, but I’ve been getting excited for fall recipes. We love a tortilla soup. So I was thinking of ways in which I could create those flavors, but not make soup.
I also love skillet enchiladas, so I combined some recipes and turned out this cheesy skillet dish in under an hour. We all ended up loving this!
Here are the details
Step 1: cook the chicken
Use an oven-safe skillet to cook the ground chicken together with an onion. Then you’ll want to season it with taco seasoning.
Next, add your favorite jar of red salsa or enchilada sauce and a couple of chopped-up chipotle chiles. Once the sauce has had some time to simmer around the chicken, you can remove it from the heat and in some cilantro.
Step 2: mix the creamy corn
While the chicken is cooking, I mix up the corn. It’s inspired by my favorite street corn dip and mixed with cream cheese, yogurt, and then a handful of shredded Mexican cheese.
I also add chili powder, which is classic on any ear of street corn.
Step 3: assemble
When the chicken is ready, spoon some of the corn over the sauce in the skillet. Then top with tortilla chips.
Now take the rest of the corn and spoon it over the chips, like assembling nachos. Now finish with cheese. Throw the skillet in the oven to get the cheese all melty and make that sauce bubble and smell delish.
What ends up happening is that the tortillas and cheese get a nice crispy crunch around the edge of the skillet. While the corn that’s tucked inside melts into a creamy, cheesy “dip” right on top of the saucy chipotle chicken.
Everything together is delicious. Top with avocado, lots of cilantro, and green onions, then crumbled cotija (or feta) cheese.
So much yumminess!
Looking for other Mexican-inspired recipes? Here are a few:
Spicy Buffalo White Chicken Chili Tacos
Easy White Chicken Chili Corn Dip
25 Minute Fajita Shrimp Rice Bowls
Cilantro Lime Salmon with Mango Salsa
Bang Bang Shrimp Tacos with Fried Avocado
Lastly, if you make this Skillet Corn and Chipotle Chicken Tortilla Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Corn and Chipotle Chicken Tortilla Bake
Servings: 6
Calories Per Serving: 549 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 400° F.2. In a large oven-safe skillet, combine the olive oil, chicken, onion, salt, and pepper. Set the skillet over high heat. Cook, breaking up the meat as it cooks, until browned all over, 5 minutes. Add the taco seasoning, cook another 2 minutes. Then add 1/2 cup water. Stir in the salsa/enchilada sauce. Simmer 5 minutes. Remove from the heat and add in the cilantro. 3. In a bowl, combine the corn, cream cheese, yogurt, chili powder, and salt. Stir in 1/2 cup cheese.4. Dollop 1/3 of the corn mix over the skillet. Add the tortilla chips on top, pressing them gently into the skillet. Add the remaining corn mix by spoonfuls on top of the chips (like nachos). Top with the remaining cheese. Bake for 15 minutes, until the cheese is melted.5. Serve topped as desired with avocado, cilantro, green onion, and cotija/feta cheese. Enjoy!
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