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| One Pan Street Corn Chicken Enchilada Bake submitted by Mom Johnson |
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Description
This was really good! Be sure to use fresh corn off the cobb!!
I used a large cast iron skillet.
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Directions
Preheat oven to 400 degrees.
In a large, over-proof skillet, combine the olive oil, sliced chicken, 1-2 tablespoons Fajita seasoning, salt and pepper. Toss to coat. Set the skillet over high heat and cook until seared all over. Add the onions and pepper. Cook until fragrant, about 5 minutes. Remove from heat and stir in the salsa verde or enchilada sauce.
In a bowl, combine the corn, cream cheese, yogurt, chili powder, chives and a little salt. Stir in half the cheese.
Spoon the corn mixture down the center of each tortilla; tuck and roll. Place the tortillas seam-side-down over the chicken. Top with remaining cheese and bake for 15-20 minutes or until the cheese has melted.
Serve warm, drizzled with the mayo, then sprinkle with the Tajine; top with avocados , cilantro and cotija cheese.
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Ingredients
 2 T. olive oil
1 1/2 pounds boneless chicken thighs, sliced
2 T. Fajita seasoning*
1 onion, sliced
2 bell peppers, sliced
Salt and pepper
2 1/2 cups enchilada sauce or salsa verde
2 cups fresh corn
4 oz. cream cheese, room temperature
1/4 cup plain Greek yogurt
1 tsp. chili powder
2 T. chopped fresh chives
1 1/2 cups shredded Mexican cheese blend
6-8 corn tortillas
1/4 cup mayonnaise, optional
Avocado, cotija cheese, lime, cilantro or Tajin for serving
*Fajita seasoning mix:
2 T. chili powder
1 T. smoked paprika
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. cumin
2 tsp. dried oregano
1 tsp. salt
Black pepper and cayenne pepper to taste.
Mix all all together...makes about 1/2 cup
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