Description
A creamy, cheesy casserole that blends the vibrant flavors of street corn with tender shredded chicken, perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 16 oz frozen fire-roasted corn (thawed)
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup diced red onion
- 1 jalapeño (seeded and finely diced)
- 1/2 cup chopped fresh cilantro (plus more for garnish)
- 2 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese
- 1 tsp Tajin seasoning (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Combine the softened cream cheese, sour cream, mayonnaise, and fresh lime juice in a large mixing bowl. Mix until smooth.
- Stir in the chili powder, smoked paprika, cumin, salt, and pepper. Then, add the diced red onion, jalapeño, and 1/2 cup of chopped cilantro. Mix until well combined.
- Fold in the shredded chicken and thawed fire-roasted corn until evenly coated in the creamy sauce.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the shredded Monterey Jack cheese over the top, followed by the crumbled cotija cheese.
- Bake for 20-25 minutes, or until hot, bubbly, and the cheese is melted and lightly browned.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with Tajin seasoning, additional fresh cilantro, and more cotija cheese before serving.
Notes
Use a rotisserie chicken for time-saving and added flavor. Adjust spice levels based on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg