Description
A delicious and comforting casserole that combines the flavors of Mexican street corn with tender chicken, topped with a cheesy and creamy sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chilies, drained
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup crumbled queso fresco
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup crushed tortilla chips (for topping)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, corn, diced green chilies, mayonnaise, sour cream, cheddar cheese, queso fresco, lime juice, chili powder, cumin, salt, and pepper. Mix well until all ingredients are combined.
- Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
- Top the casserole with crushed tortilla chips.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh chopped cilantro before serving.
Notes
- Feel free to add additional spices or veggies to customize the flavor to your liking.
- This casserole is great for meal prep and can be stored in the refrigerator for up to 3 days.
- To reheat, cover with foil and bake at 350°F until heated through.
- Category: Dinner
- Cuisine: Mexican
Keywords: Mexican Street Corn Chicken Casserole, Chicken Casserole, Mexican Casserole, Comfort Food