Chicken and Corn Enchilada Bake

The Chicken and Corn Enchilada Bake is a dish that brings back memories of family gatherings and cozy evenings in front of the TV. I remember the first time I made it; I was experimenting with flavors and textures that would appeal to everyone around the table. The vibrant colors of the ingredients blended perfectly, creating a dish that was not only delicious but also a feast for the eyes. As the aroma filled my kitchen, I felt a sense of excitement, knowing I was about to serve something special. This recipe has become a go-to in my house, especially during busy weeknights when I want to whip up something quick yet satisfying. The combination of tender chicken, sweet corn, and creamy cheese, all enveloped in warm tortillas, makes it irresistible. Every bite is a burst of flavor, and the best part is it’s incredibly easy to prepare. Whether it’s a casual dinner or a gathering with friends, the Chicken and Corn Enchilada Bake never fails to impress. It’s a dish that not only fills the belly but also warms the heart.

Shopping List for Chicken and Corn Enchilada Bake

Gathering the right ingredients is essential for crafting the perfect Chicken and Corn Enchilada Bake. Each component plays a vital role in creating the rich, savory flavors that will have everyone coming back for seconds. Let’s dive into the key players that make this dish a crowd-pleaser.

• 1 medium red onion: Chopped to add a sweet and savory base flavor.
• 1 medium red capsicum/bell pepper: Adds a crunch and vibrant color.
• 1 medium yellow capsicum/bell pepper: Provides a subtle sweetness and beautiful hue.
• 1 lb chicken thigh fillets: Skinless and boneless for a tender and juicy protein source.
• 10 oz canned corn kernels: Sweet and bursts with flavor, contributing to the overall texture.
• 1 tablespoon vegetable stock powder: Enhances the dish’s umami and depth of flavor.
• 1 teaspoon ground cumin: Adds a warm, earthy note that’s characteristic of Mexican cuisine.
• 1 teaspoon minced garlic: A must-have for aromatic richness.
• 1 teaspoon sweet paprika: Infuses warmth and a hint of sweetness.
• 1 pinch salt: To season according to taste.
• 14 oz can condensed tomato soup or enchilada sauce: Forms the luscious, tangy sauce that brings it all together.
• 2 cups grated light/low-fat Mozzarella cheese: Melts beautifully, creating that gooey, cheesy goodness.
• 5 regular-sized flour tortillas: Cut in half to layer up deliciousness.
• 1 stem shallot/green onion: Finely chopped for a fresh garnish.
• 1 handful fresh cilantro/coriander: Optional, but adds a burst of freshness.

Making Chicken and Corn Enchilada Bake

Preparing the Chicken and Corn Enchilada Bake is a delightful process that allows you to express your culinary creativity. You’ll enjoy the aroma wafting through your kitchen as the ingredients come together in harmony. Let’s get started!

1. Preheat your oven to 200C℃ (390℉). This step is crucial to ensure that your bake cooks evenly and the cheese melts beautifully.
2. In a nonstick pan or skillet, pan-fry the chopped red onion and the red and yellow capsicum/bell peppers until the onion becomes transparent. This process releases their flavors and creates a wonderful base for your dish.
3. Add the cubed or sliced chicken thigh fillets to the pan. Cook until the chicken is browned on all sides, which usually takes about 5 to 7 minutes. Ensure the chicken is cooked through and no longer pink inside.
4. Pour the condensed tomato soup or enchilada sauce over the chicken. Reduce the heat, cover the pan, and let it simmer. This allows the flavors to meld beautifully while the chicken continues to soften, about 20 minutes.
5. After the chicken is tender, stir in the canned corn kernels, vegetable stock powder, ground cumin, minced garlic, and sweet paprika. Mix well to combine all the ingredients, allowing the mixture to simmer for a few more minutes.
6. Now it’s time to assemble your enchilada bake. Start by spooning one-third of the chicken enchilada sauce mixture into the base of a 30cm x 19cm (12″ x 7.5″) oven-proof baking dish. This layer will form a delicious foundation for the rest of your bake.
7. Sprinkle one-third of the grated Mozzarella cheese over the chicken mixture, creating a cheesy layer that will melt to perfection.
8. Take 5 halves of the flour tortillas and place them over the cheese, overlapping them slightly to cover as much of the cheese as possible. This will provide a delicious layer of texture.
9. Repeat the layering process with the remaining chicken/sauce mixture, another third of the cheese, and another layer of tortillas. Finish with the last layer of the chicken/sauce mixture topped with the remaining cheese.
10. With your bake layered up, change the oven settings to grill/broil on medium heat and place the dish into the oven. Bake until the cheese has melted and is golden brown, which usually takes about 10 to 15 minutes.
11. Once done, remove the dish from the oven and allow it to cool slightly before serving. This helps the layers settle and makes it easier to cut and serve.
12. Serve warm, garnished with finely chopped shallots/green onions and fresh cilantro/coriander. You can also add a dollop of sour cream for extra creaminess!

Variations to Try

Exploring variations of the Chicken and Corn Enchilada Bake can be a fun way to keep the dish exciting and adapt it to your family’s preferences. Here are some ideas to inspire your next creation.

• Substitute proteins: Feel free to use ground beef, turkey, or even beans for a vegetarian option.
• Spice it up: Add diced jalapeños or chili powder if you like your enchiladas with a kick!
• Try different sauces: Swap the tomato soup for green enchilada sauce for a different flavor profile.
• Vegetable medley: Incorporate other vegetables like zucchini, spinach, or mushrooms for extra nutrition.
• Cheese variations: Experiment with different cheese blends like pepper jack for added flavor.
• Toppings: Serve with avocado slices or pico de gallo for a fresh finish.
• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: Freeze portions for a quick meal option later. Just make sure to use a freezer-safe container.
• Pairing: Serve with a side of rice or chips and salsa for a complete meal.

Perfect Pairings for Chicken and Corn Enchilada Bake

Pairing the Chicken and Corn Enchilada Bake with the right sides enhances your dining experience. Here are some ideas to consider:

• Simple Green Salad: A fresh salad with mixed greens and a light vinaigrette complements the baked dish.
• Guacamole: The creaminess of guacamole adds a delightful contrast to the flavors of the bake.
• Cilantro Lime Rice: Fluffy rice with a hint of lime adds a refreshing touch.
• Beans: A side of black or pinto beans rounds out the meal with extra protein and fiber.
• Chips and Salsa: Crunchy tortilla chips served with salsa make for a tasty appetizer.
• Occasions: This dish is perfect for family dinners, parties, or game nights.
• Seasonal Pairings: Serve it in the winter months for a warm, cozy meal.

FAQ

Conclusion

The Chicken and Corn Enchilada Bake is truly a standout dish that combines hearty ingredients with comforting flavors. It’s the perfect way to enjoy a meal that brings everyone together. I encourage you to give it a try and experience the deliciousness for yourself. You won’t be disappointed, and it just might become a favorite in your household!

Chicken and Corn Enchilada Bake

The ultimate comfort food, Chicken and Corn Enchilada Bake is a creamy, cheesy delight that satisfies any craving. Bursting with flavor from tender chicken and sweet corn, it’s an easy weeknight dinner that will have everyone asking for seconds. Make it tonight for a truly satisfying meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 slices

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium red onion chopped
• 1 medium red capsicum/bell pepper washed, deseeded and sliced
• 1 medium yellow capsicum/bell pepper washed, deseeded and sliced
• 1 lb chicken thigh fillets skinless and boneless, cubed or sliced
• 10 oz canned corn kernels washed and drained
• 1 tablespoon vegetable stock powder
• 1 teaspoon ground cumin
• 1 teaspoon minced garlic
• 1 teaspoon sweet paprika
• 1 pinch Salt to season
• 14 oz can condensed tomato soup or enchilada sauce
• 2 cups grated light/low-fat Mozzarella cheese divided
• 5 regular-sized flour tortillas cut in half to make 10 pieces
• 1 stem shallot/green onion finely chopped
• 1 handful fresh cilantro/coriander chopped, optional

Equipment

• Wooden Spoon
• Mixing Bowl
• Oven
• Grater
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan
• Baking Sheet

Method

 

1. Preheat your oven to 200C℃ (390℉).
2. In a nonstick pan or skillet, pan-fry the chopped red onion and the red and yellow capsicum/bell peppers until the onion becomes transparent.
3. Add the cubed or sliced chicken thigh fillets to the pan.
4. Pour the condensed tomato soup or enchilada sauce over the chicken.
5. After the chicken is tender, stir in the canned corn kernels, vegetable stock powder, ground cumin, minced garlic, and sweet paprika.
6. Now it’s time to assemble your enchilada bake.
7. Sprinkle one-third of the grated Mozzarella cheese over the chicken mixture.
8. Take 5 halves of the flour tortillas and place them over the cheese.
9. Repeat the layering process with the remaining chicken/sauce mixture.
10. With your bake layered up, change the oven settings to grill/broil on medium heat and place the dish into the oven.
11. Once done, remove the dish from the oven and allow it to cool slightly before serving.
12. Serve warm, garnished with finely chopped shallots/green onions and fresh cilantro/coriander.

Notes

• Once the bake has cooled: serve quickly to prevent soggy tortillas.
• Reheating: I prefer to use the oven for crispy results and even temperature throughout the serving.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!