Spice Up Your Skillet: The Trending Corn and Chipotle Chicken Tortilla Bake

Say hello to your new favorite weeknight meal: the Skillet Corn and Chipotle Chicken Tortilla Bake. This trending recipe takes the best parts of cheesy, comforting casseroles and vibrant, smoky Mexican flavors, delivering a dish that is both quick to assemble and deeply satisfying. It’s a one-pan wonder packed with tender chicken, sweet corn, creamy beans, and a smoky chipotle kick, all layered beneath gooey, melted cheese and crispy tortillas.

This bake is perfect for feeding a crowd, fantastic for meal prepping, and best of all, the entire dish comes together right in your skillet—no extra baking dish required! It’s the ultimate comfort food with a flavorful, modern twist. Get ready to ditch the complicated recipes and embrace the ease and deliciousness of this smoky, cheesy tortilla bake.

Why the "Skillet Corn and Chipotle Chicken Tortilla Bake" is a Hit

The internet is raving about this dish for all the right reasons:

One-Skillet Magic: Minimal cleanup is always a win! Everything is cooked and baked in a single skillet.
Deep Flavor Profile: The chipotle peppers in adobo sauce provide a rich, smoky depth that balances beautifully with the sweetness of the corn and the creaminess of the sauce.
Quick Assembly: Most of the ingredients are pantry staples, and the bake only requires a brief time in the oven (or under the broiler).
Budget-Friendly: Uses simple, affordable ingredients like chicken, beans, corn, and tortillas.
Ultimate Comfort Food: It’s cheesy, warm, and packed with satisfying texture—the definition of comfort.

Ready to bring this sensational dish to your own table? Let's get baking!

Ingredients You'll Need:

For the Filling:

1 tbsp olive oil
1 small onion, chopped
2 cups cooked, shredded chicken (rotisserie chicken works perfectly!)
1 (15 oz) can black beans, rinsed and drained
1.5 cups frozen corn (or fresh corn, cut from cobs)
1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
1/2 cup chicken broth
1/4 cup cream cheese, cut into cubes
1 tbsp chipotle peppers in adobo, minced (use less for mild)
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste

For the Topping:

6 small corn or flour tortillas, cut into quarters
2 cups shredded Monterey Jack or Mexican blend cheese
Fresh cilantro, chopped, for garnish
Optional toppings: Sour cream, avocado, lime wedges

Complete Cooking Instructions:

Step 1: Build the Creamy, Smoky Base

Preheat your oven to 400°F (200°C).

Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium heat. Add the chopped onion and cook for 3-5 minutes until softened.

Stir in the minced chipotle pepper, cumin, and chili powder. Cook for 1 minute until fragrant.

Step 2: Create the Filling

Add the cooked, shredded chicken, black beans, corn, Rotel (undrained), and chicken broth to the skillet. Bring to a simmer.

Reduce the heat to low, then stir in the cubed cream cheese until fully melted and the mixture is creamy. Season with salt and pepper to taste.

Step 3: Layer the Topping

Once the filling is smooth, arrange the quartered tortillas evenly over the top of the chicken and corn mixture. Press them lightly into the filling.

Evenly sprinkle the shredded cheese over the tortillas and exposed filling.

Step 4: Bake to Perfection

Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the cheese is melted, bubbly, and the edges of the tortillas are slightly crisp.

If you like a deeply golden, bubbly top, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.

Here's the bake straight out of the oven, cheesy and bubbly!

Step 5: Garnish and Serve

Remove the skillet from the oven. Let the bake rest for 5 minutes before scooping and serving. Garnish generously with fresh chopped cilantro.

Serve with your favorite toppings like a dollop of sour cream, sliced avocado, or a squeeze of lime juice for extra zing.

Enjoy your ultimate comfort meal!

Pro Tips for Success:

Prep the Chicken: Use leftover chicken, or shred a rotisserie chicken for the fastest prep time.
Control the Heat: If you prefer less spice, use only the adobo sauce from the can of chipotles, omitting the minced pepper.
Crispy Tortillas: For extra crunchy tortillas, quickly sauté them in a separate pan with a little oil before layering them on top.
Vegetarian Option: Skip the chicken and double up on beans (pinto or cannellini) and corn for a hearty vegetarian skillet bake.

The Skillet Corn and Chipotle Chicken Tortilla Bake is the perfect recipe to add to your repertoire—it’s fast, flavorful, and incredibly satisfying. Try it tonight and watch it become an instant family favorite!

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Spice Up Your Skillet: The Trending Corn and Chipotle Chicken Tortilla Bake