Name: Street Corn Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican American
Ingredients: 3 cups shredded rotisserie chicken; 2 cans (15.25 ounces each) corn kernels, drained; 1 tablespoon olive oil; 1 package (8 ounces) cream cheese, softened; ½ cup mayonnaise; ½ cup sour cream; 2 tablespoons lime juice; 1 large jalapeño, seeded, finely diced; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 can (10 ounces) rotel, undrained; 2 ½ cups monterey jack cheese, shredded, divided; ¼ cup queso fresco, or cotija cheese, crumbled; 2 tablespoons fresh cilantro, chopped; Lime wedges, for serving

Ingredients

Scale

3 cups shredded rotisserie chicken
2 cans (15.25 ounces each) corn kernels, drained
1 tablespoon olive oil
1 package (8 ounces) cream cheese, softened
½ cup mayonnaise
½ cup sour cream
2 tablespoons lime juice
1 large jalapeño, seeded, finely diced
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 can (10 ounces) rotel, undrained
2 ½ cups monterey jack cheese, shredded, divided
¼ cup queso fresco, or cotija cheese, crumbled
2 tablespoons fresh cilantro, chopped
Lime wedges, for serving

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Instructions

Preheat the oven to 375°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add corn and cook for 4 to 6 minutes until lightly golden and slightly charred. Remove from heat.
In a large bowl, mix cream cheese, mayonnaise, sour cream, lime juice, jalapeño, chili powder, paprika, garlic powder, salt, and pepper until smooth.
Fold in the chicken, charred corn, undrained Rotel, and 1 ½ cups of Monterey Jack cheese until well combined.
Spread the mixture evenly in the prepared baking dish. Top with the remaining 1 cup of Monterey Jack cheese.
Bake uncovered for 25 to 35 minutes or until hot and bubbly and the cheese is melted and lightly golden.
Remove from the oven and sprinkle with queso fresco and cilantro. Allow to rest for 5 to 10 minutes before serving.
Serve with lime wedges.

Notes

Feel free to add more jalapeños for extra heat if desired.
Can be made ahead and stored in the refrigerator before baking for convenience.
Substitute chicken with shredded turkey if available.

Author: midovic20xx@gmail.com
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Entrees
Method: Baking
Cuisine: Mexican American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 2 g
Sodium: 800 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 70 mg