Description
A creamy, cheesy casserole that captures all the flavors of Mexican street corn with tender chicken, roasted corn, and a spicy-sweet cream sauce, topped with crunchy tortilla strips.
Ingredients
- 2 cups cooked chicken, shredded
1 cup corn kernels
1 cup diced bell peppers
1 cup creamy cheese
1 tablespoon chili powder
1 teaspoon garlic powder
2 cups cooked rice
1 cup shredded cheese
1/2 cup green onions, chopped
Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- If using fresh corn, char kernels in a dry skillet over high heat for 3-4 minutes.
- In large bowl, mix chicken, corn, poblano, jalapeño, mayonnaise, sour cream, cotija, cilantro, garlic, spices, and lime juice.
- Transfer mixture to baking dish. Top with Monterey Jack cheese.
- Toss tortilla strips with melted butter and sprinkle over casserole.
- Bake 25-30 minutes until bubbly and golden brown.
- Let rest 5 minutes before serving with extra lime wedges and cilantro.
Notes
- For smokier flavor, use fire-roasted corn
- Substitute Greek yogurt for sour cream to lighten
- Add 1/2 tsp cayenne for extra heat
- Leftovers keep refrigerated for 3 days – reheat with extra cheese on top
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg