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MainRecipesChicken | One Pan Street Corn Chicken Enchilada Bake

   One Pan Street Corn Chicken Enchilada Bake submitted by Mom Johnson
This was really good! Be sure to use fresh corn off the cobb!! I used a large cast iron skillet.

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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Printable Version

v 2 T. olive oil
v 1 1/2 pounds boneless chicken thighs, sliced
v 2 T. Fajita seasoning*
v 1 onion, sliced
v 2 bell peppers, sliced
v Salt and pepper
v 2 1/2 cups enchilada sauce or salsa verde
v 2 cups fresh corn
v 4 oz. cream cheese, room temperature
v 1/4 cup plain Greek yogurt
v 1 tsp. chili powder
v 2 T. chopped fresh chives
v 1 1/2 cups shredded Mexican cheese blend
v 6-8 corn tortillas
v 1/4 cup mayonnaise, optional
v Avocado, cotija cheese, lime, cilantro or Tajin for serving

v *Fajita seasoning mix:
v 2 T. chili powder
v 1 T. smoked paprika
v 2 tsp. garlic powder
v 2 tsp. onion powder
v 2 tsp. cumin
v 2 tsp. dried oregano
v 1 tsp. salt
v Black pepper and cayenne pepper to taste.
v Mix all all together...makes about 1/2 cup

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