Description
A creamy, cheesy casserole inspired by Mexican street corn, featuring tender shredded chicken, fire-roasted corn, and bold spices baked to golden perfection.
Ingredients
- 3 cups shredded cooked chicken
- 2 cups frozen or canned fire-roasted corn, drained
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cups shredded Monterey Jack or Mexican blend cheese, divided
- 4 oz cream cheese, softened
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional toppings: crumbled cotija, extra cilantro, sliced jalapeños, lime wedges
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- In a large bowl, combine shredded chicken, corn, sour cream, mayonnaise, cream cheese, 1 cup of shredded cheese, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Top with the remaining shredded cheese.
- Bake uncovered for 25–30 minutes, until bubbly and the cheese is melted and golden.
- Let cool slightly, then garnish with cilantro and optional toppings before serving.
Notes
- Use rotisserie chicken for a quick prep.
- For added spice, include diced jalapeños or hot sauce.
- Can be made ahead and stored in the fridge overnight before baking.
- Great for leftovers—reheats well in the microwave or oven.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
