Chicken And Corn Enchilada Bake

Full of flavor, this Chicken Enchilada Bake is a cheesy, cozy dish that’s everything you want in comfort food. Tender chicken, sweet corn, and plenty of melted cheese come together in one bubbly, golden bake that’s impossible to resist. It’s hearty, satisfying, and perfect for when you’re craving something homemade and comforting.

What I love most about this chicken enchilada bake recipe is how easy it is to put together. Whether you’re after a healthy chicken enchilada bake for a weeknight dinner or just a simple chicken enchilada bake that feeds the family without fuss, this one hits the spot every single time.

A piece being pulled out of Chicken and Corn Enchilada Bake - 1

What Makes This Recipe So Good
What Goes Into Chicken Enchilada Bake
How To Make Chicken Enchilada Bake
Tips For Making Chicken Enchilada Bake
Recipe FAQ’s
Chicken and Corn Enchilada Bake Recipe

What Makes This Recipe So Good

There’s something so satisfying about a Chicken Enchilada Bake fresh out of the oven, all golden and bubbling with cheesy goodness. It’s a full meal in one pan, packed with tender chicken, beans, corn, and a rich enchilada sauce that ties everything together. The flavors are bold, comforting, and guaranteed to please everyone at the table.

This simple chicken enchilada bake is also surprisingly easy to make, even on busy weeknights. You can prep it ahead, bake it when you’re ready, and serve up a cozy dinner without any stress. Plus, it’s a lighter twist on a classic favorite, making it a healthy chicken enchilada bake you can enjoy any time of the year.

What Goes Into Chicken Enchilada Bake

Top shot of ingredients: yellow capsicum, onion, corn kernels, chicken thigh fillets, tortillas, sweet paprika, cumin, vegetable stock, garlic, red capsicum, shallot, tomato soup, salt, cilantro, and mozzarella cheese. - 2

This Chicken Enchilada Bake is made with simple, everyday ingredients that turn into something cheesy, cozy, and full of flavor.

Chicken Thigh Fillets: Tender and flavorful, they hold up beautifully in the sauce and stay juicy after baking.
Capsicum/Bell Peppers: Red and yellow peppers add color, sweetness, and a lovely roasted flavor to every bite.
Corn Kernels: A touch of sweetness that balances the smoky spices and gives a little pop of texture.
Mozzarella Cheese: Melted over the top and between layers, it creates that irresistible gooey pull everyone loves.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Chicken Enchilada Bake

Preheat the Oven: Set your oven to 200°C (390°F) and lightly grease a 12″ x 7.5″ (30cm x 19cm) baking dish so it’s ready for layering later.

Cooking the chopped onion and sliced capsicums in the pan. - 4

Cook Vegetables: Heat a nonstick pan over medium heat. Add the chopped onion and sliced capsicums and cook until the onion turns soft and translucent.

Stirred in the cubed chicken thigh fillets - 5

Add the Chicken: Stir in the cubed chicken thigh fillets and cook until they’re lightly browned on all sides and beginning to caramelize.

Simmer Sauce: Pour in the tomato soup or enchilada sauce, reduce the heat, cover the pan, and let it simmer for about 20 minutes until the chicken softens.

Added the corn, vegetable stock powder, cumin, minced garlic, paprika, and a pinch of salt. - 7

Season the Mixture: Add the corn, vegetable stock powder, cumin, minced garlic, paprika, and a pinch of salt. Stir well to coat everything evenly in the sauce.

Sprinkled the cheese on top of the mixture. - 8

Start Layering: Spoon one-third of the mixture into the baking dish, sprinkle with cheese, then layer with halved tortillas. Repeat the process twice.

Bake Until Golden: Switch the oven to grill or broil on medium heat and bake the enchilada bake until the cheese is melted, bubbly, and lightly browned on top.

Close-up shot of Chicken and Corn Enchilada Bake. - 10

Serve and Garnish: Allow it to cool slightly before serving. Top with chopped green onions, fresh cilantro, and a dollop of sour cream for the perfect finish.

This Chicken Enchilada Bake pairs beautifully with bright, flavor-packed sides. Try it with a Mexican Street Corn Cups for that irresistible mix of creamy, smoky, and tangy flavors that match the enchiladas’ spice. Or go for a simple Cilantro Lime Cauliflower Rice , which is light, zesty, and perfect for soaking up all that cheesy sauce.

If you want something fresh to balance the richness, a Avocado Feta Cucumber Salad does the trick. It cools the palate while adding a refreshing crunch, making every bite of your enchilada bake even more satisfying.

Tips For Making Chicken Enchilada Bake

I love using boneless, skinless chicken thighs for this recipe. They stay juicy, tender, and soak up all that enchilada flavor perfectly.
On busy nights, I like to use rotisserie chicken instead. It cuts the cooking time in half but still tastes amazing.
If you want to make it a bit lighter, go for whole wheat tortillas and low-fat cheese. You’ll barely notice the difference, promise.
You can even assemble the bake ahead of time, cover it, and pop it in the fridge. Then just bake it when you’re ready for dinner.

Yes, this bake freezes beautifully. Wrap it tightly in foil or store in an airtight container, then reheat in the oven until warm and bubbly.

You can swap tortillas for layers of cooked rice, quinoa, or even zucchini slices if you want a lighter, gluten-free version.

Definitely! Black beans or pinto beans go perfectly with the chicken and sauce, adding more texture and heartiness.

Chicken and Corn Enchilada Bake with white cream on plate - 11

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

▢ 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 (only if needed to your tastes)
▢ 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

Instructions

Preheat oven to 200C℃ | 390℉.
Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until onion becomes transparent. Add the chicken and fry until browned. Pour the tomato soup/sauce over the chicken, reduce heat, cover pan and allow to simmer until chicken begins to soften (about 20 minutes). Add corn, stock powder, cumin, garlic and paprika, and stir through mixture.
Once chicken is cooked, begin to layer your enchilada bake!

Layers:

Spoon 1/3 of the chicken enchilada sauce into the base of a 30cm x 19cm (12″ x 7.5″) oven proof baking/casserole dish . Sprinkle 1/3 of the grated cheese over the chicken. Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible. Repeat layer with chicken/sauce, cheese, and tortillas; with the final layer of chicken/sauce topped with remaining cheese.
Change oven settings to grill/broil on medium heat and place dish into the oven. Bake until cheese has melted and browned!
Allow to cool slightly before serving. Serve with shallots/green onions, cilantro/coriander and a dollop of sour cream.

Notes

Once the bake has cooled serve quickly to prevent soggy tortillas.
When reheating left overs I prefer to use the oven for crispy results and even temperature throughout the serving (no cold middle).

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.