Description
A comforting casserole filled with tender chicken, sweet corn, and zesty jalapeños, topped with melted cheese.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 16 oz frozen fire-roasted corn, thawed
- 8 oz cream cheese, softened
- 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 with a spatula or whisk until smooth.
- Stir in the chili powder, smoked paprika, cumin, salt, and pepper.
- Add the diced red onion, jalapeño, and 1/2 cup of chopped cilantro.
- Mix until all ingredients are well combined.
- Gently fold in the shredded chicken and thawed fire-roasted corn until everything is evenly coated.
- 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 the casserole is hot, bubbly, and the cheese is melted.
- 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
Can be prepared a day in advance; just bake before serving. Use a rotisserie chicken for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg