Chicken and Corn Enchilada Bake Recipe

Chicken and Corn Enchilada Bake Recipe

How To Make Chicken and Corn Enchilada Bake

Serve this hearty corn enchilada bake recipe mixed with chicken for a cheesy and warm dish to comfort you on busy days. Full of flavorful ingredients.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 1red onionchopped
  • 1red capsicumor bell pepper, washed, deseeded, and sliced
  • 1yellow/orange capsicumor bell pepper, washed, deseeded, and sliced
  • 1lbchicken thigh filletsboneless, skinless, cubed, or sliced
  • 10ozcorn kernelswashed and drained
  • 1tbspvegetable stock powder
  • 1tspground cumin
  • 1tspgarlicminced
  • 1tspsweet paprika
  • saltto season
  • 1cancondensed tomato soupor enchilada sauce
  • 2cupslight Mozzarella cheeseor low fat, grated, divided
  • 5flour tortillasregular, cut in half to make 10 pieces
  • 1shallotsor green onions, chopped, stem finely chopped
  • cilantrofreshly chopped, or coriander, shredded


  1. Preheat oven to 390 degrees F.

  2. Pan fry onion and capsicums or peppers on a nonstick pan or skillet until onion becomes transparent.

  3. Add the chicken and fry until browned. Pour the tomato soup or sauce over the chicken, reduce heat, cover pan, and allow to simmer until chicken begins to soften for about 20 minutes.

  4. Add corn, stock powder, cumin, garlic, and paprika, and stir through the mixture.

  5. Once the chicken is cooked, begin to layer your enchilada bake.

  6. Spoon ⅓ of the chicken enchilada sauce into the base of a 12×7.5-inch ovenproof baking or casserole dish. Sprinkle ⅓ of the grated cheese over the chicken.

  7. Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible.

  8. Repeat layer with chicken or sauce, cheese, and tortillas with the final layer of chicken or sauce topped with remaining cheese.

  9. Change oven settings to grill or broil on medium heat and place dish into the oven. Bake until cheese has melted and browned.

  10. Allow cooling slightly before serving.

  11. Serve with shallots or green onions, cilantro or coriander, and a dollop of sour cream.


  • Calories: 519.15kcal
  • Fat: 28.64g
  • Saturated Fat: 13.13g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 9.82g
  • Polyunsaturated Fat: 3.35g
  • Carbohydrates: 36.58g
  • Fiber: 3.40g
  • Sugar: 8.24g
  • Protein: 28.49g
  • Cholesterol: 113.39mg
  • Sodium: 879.37mg
  • Calcium: 448.10mg
  • Potassium: 647.05mg
  • Iron: 2.43mg
  • Vitamin A: 208.73µg
  • Vitamin C: 42.39mg
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