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Homemade Skillet Corn and Chipotle Chicken Tortilla Bake. photo

Skillet Corn and Chipotle Chicken Tortilla Bake.

A cheesy, spicy skillet bake with ground chicken, corn, chipotle and crunchy tortilla chips for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • large oven-safe skillet
  • Mixing Bowl
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Oven

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1.5 pounds ground chicken
  • 1 yellow onion chopped
  • 2 tablespoons taco seasoning
  • kosher salt to taste
  • black pepper to taste
  • 2.5 cups salsa or enchilada sauce
  • 1 chipotle chili in adobo chopped
  • 2 cups fresh corn
  • 4 ounces cream cheese at room temperature
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon chili powder
  • 1.5 cups shredded Mexican cheese blend
  • 2 cups tortilla chips
  • avocado for serving
  • cilantro for serving
  • green onions for serving

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Heat the olive oil in a large oven-safe skillet over high heat.
  • Add the ground chicken and chopped onion to the skillet; season with kosher salt and black pepper and cook, breaking up the meat, until browned, about 5 minutes.
  • Stir in the taco seasoning and cook 2 more minutes, then add 1/2 cup water, the salsa or enchilada sauce, and the chopped chipotle; simmer for 5 minutes.
  • Remove the skillet from the heat and stir in a small handful of chopped cilantro if desired.
  • In a medium bowl, combine the fresh corn, cream cheese, Greek yogurt, chili powder, and a pinch of salt until smooth; stir in 1/2 cup of the shredded cheese.
  • Dollop one-third of the corn mixture over the chicken in the skillet.
  • Scatter the tortilla chips over the corn mixture and press them gently into the skillet.
  • Spoon the remaining corn mixture over the chips in dollops, then sprinkle the remaining shredded cheese evenly on top.
  • Bake in the preheated oven until the cheese is melted and bubbly, about 15 minutes.
  • Serve topped with sliced avocado, additional cilantro, and sliced green onions.

Notes

  • Use fresh or frozen corn; thawed frozen corn works fine.
  • Adjust the amount of chipotle to control heat.
  • Room-temperature cream cheese mixes more smoothly into the corn.
  • Use salsa for a chunkier texture or enchilada sauce for a saucier bake.