Chicken and Corn Enchilada Bake

Picture this: a cozy evening, the aroma of spices wafting through your kitchen, and a bubbling dish of Chicken and Corn Enchilada Bake nestled in the oven. This recipe is a delightful blend of tender chicken, sweet corn, and vibrant peppers, all enveloped in cheesy goodness. It’s not just a meal; it’s comfort on a plate, perfect for family dinners or when you want to impress guests without spending hours in the kitchen. Let’s dive into this easy yet delicious recipe that will surely become a staple in your home.

Why I Love This Recipe

There’s something incredibly satisfying about a one-dish meal like Chicken and Corn Enchilada Bake. The combination of flavors is irresistible, and it’s so versatile that you can easily adapt it to suit your tastes. Plus, it’s a fantastic way to incorporate vegetables and lean protein into your diet without sacrificing flavor. Whether you’re cooking for a crowd or just for yourself, this dish is bound to please. It’s also a great make-ahead option, making weeknight dinners a breeze.

Ingredient Notes

• Medium red onion: Adds a sweet and savory flavor base.
• Medium red capsicum/bell pepper: Provides sweetness and color.
• Medium yellow capsicum/bell pepper: Offers a beautiful contrast and additional sweetness.
• Chicken thigh fillets: Juicy and flavorful, perfect for this bake.
• Canned corn kernels: Sweet bursts of flavor that complement the dish.
• Vegetable stock powder: Enhances the overall flavor profile.
• Ground cumin: Adds a warm, earthy flavor.
• Minced garlic: Brings a lovely aromatic quality.
• Sweet paprika: Introduces a subtle smokiness.
• Salt: Season to taste, enhancing the dish’s flavors.
• Condensed tomato soup or enchilada sauce: Provides the necessary moisture and rich flavor.
• Grated light/low-fat mozzarella cheese: Melts beautifully for that cheesy top layer.
• Flour tortillas: The perfect vessel to hold all the delicious ingredients.
• Shallot/green onion: For a fresh garnish that adds a pop of flavor.
• Fresh cilantro/coriander: Optional but adds a fresh note to the dish.

Kitchen Gear Checklist

• Large skillet: For sautéing the vegetables and chicken.
• Baking dish: To bake the enchilada mixture.
• Cutting board and knife: For chopping vegetables and chicken.
• Measuring cups and spoons: To ensure accuracy with ingredients.
• Wooden spoon or spatula: For mixing and sautéing.

Chicken and Corn Enchilada Bake in Steps

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your Chicken and Corn Enchilada Bake cooks evenly.

Step 2: Sauté the Vegetables

In a large skillet over medium heat, add a splash of oil and sauté the chopped red onion until translucent. Add the sliced red and yellow capsicum, cooking until they soften, about 5-7 minutes.

Step 3: Cook the Chicken

Add the cubed chicken thigh fillets to the skillet. Sprinkle in the vegetable stock powder, ground cumin, minced garlic, sweet paprika, and a pinch of salt. Cook until the chicken is browned and cooked through, approximately 8-10 minutes.

Step 4: Add the Corn and Sauce

Stir in the drained corn kernels and the can of condensed tomato soup or enchilada sauce. Mix well and let it simmer for a couple of minutes to blend the flavors.

Step 5: Assemble the Bake

In a baking dish, lay out half of the flour tortillas. Spoon half of the chicken and corn mixture over the tortillas, followed by a cup of grated mozzarella cheese. Repeat the layers with the remaining tortillas, chicken mixture, and top with the remaining cheese.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 7: Garnish and Serve

Once out of the oven, let the dish cool for a few minutes. Garnish with finely chopped shallots and fresh cilantro before serving. Enjoy your hearty Chicken and Corn Enchilada Bake!

Better Choices & Swaps

• Chicken breast: Use this if you prefer a leaner cut of meat.
• Black beans: Add for extra protein and fiber.
• Whole wheat tortillas: Swap for a healthier version of the dish.
• Low-fat cheese: To reduce calories while still enjoying cheesiness.

If You’re Curious

This Chicken and Corn Enchilada Bake is not only delicious but can also be customized with different ingredients. You can add beans, different vegetables, or even switch up the spices to match your preferences. It’s a fantastic way to get creative in the kitchen!

How to Store & Reheat

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through. The flavors only get better as they sit!

Quick Questions

Can I use frozen corn instead of canned?

Absolutely! Just make sure to thaw and drain it before adding it to the dish.

What can I substitute for mozzarella cheese?

You can use cheddar, Monterey Jack, or a dairy-free cheese alternative if you prefer.

Is this recipe spicy?

This recipe is mild, but you can add jalapeños or hot sauce if you enjoy some heat!

Can I make this recipe ahead of time?

Yes! You can assemble the dish a day in advance and store it in the refrigerator until you’re ready to bake it.

Serve with These

• Guacamole: The perfect creamy dip to balance the flavors.
• Spanish Rice: A hearty side that complements the enchiladas beautifully.
• Simple Green Salad: Fresh and light, to contrast the richness of the bake.
• Sour Cream: A dollop adds creaminess and tang.

The Takeaway

Chicken and Corn Enchilada Bake is a vibrant and hearty dish that brings the family together for a delicious meal. With its layers of flavor, creamy cheese, and tender chicken, it’s no wonder this recipe has earned a spot in my heart. It’s easy to prepare, can be customized to your liking, and is perfect for any night of the week. So grab your ingredients, gather your loved ones, and enjoy this delightful dish that embodies comfort and satisfaction. Whether you’re having a cozy night in or hosting friends, this Chicken and Corn Enchilada Bake will not disappoint!