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14) Mexican Street Corn Chicken Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked shredded chicken
  • 3 cups frozen corn thawed
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack or cheddar
  • 1/2 cup crumbled cotija or feta
  • 1 small jalapeño minced (optional)
  • 1/4 cup chopped cilantro
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 lime juiced
  • Salt and pepper to taste
  • 1 cup crushed tortilla chips for topping

Method
 

  1. Preheat oven to 375°F and grease a 9x13 pan.
  2. Mix chicken, corn, sour cream, mayo, 3/4 cup shredded cheese, cotija, jalapeño, cilantro, spices, and lime juice in a bowl. Season with salt and pepper.
  3. Spread mixture into the pan and top with remaining cheese and crushed tortilla chips.
  4. Bake 20-25 minutes until hot and bubbly and chips are lightly browned. Let sit 5 minutes before serving.