Description
A simple casserole combining shredded chicken with creamy corn and cheese flavors inspired by Mexican street corn.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (10 ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Optional topping: 1/4 cup crushed tortilla chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the shredded chicken, drained corn, diced tomatoes and green chilies, cream of chicken soup, sour cream, and mayonnaise.
- Stir in 3/4 cup of the Monterey Jack cheese, chili powder, and cumin until everything is mixed well.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/4 cup of Monterey Jack cheese and the cotija cheese over the top.
- Bake for 25 to 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Remove from the oven. Sprinkle with fresh cilantro and crushed tortilla chips, if using.
- Let the casserole stand for 5 minutes before serving.
Notes
- You can substitute Mexican blend cheese for Monterey Jack if needed.
- For extra heat, add 1/4 teaspoon of cayenne pepper to the mixture.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 750
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: Street Corn Chicken Casserole, chicken casserole, Mexican corn, easy dinner, comfort food