A creamy, cheesy, flavor-packed casserole inspired by Mexican street corn and loaded with tender chicken, vibrant spices, and crunchy tortilla chips.
🧾 Ingredients
Casserole Base
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2 cups cooked shredded chicken (rotisserie recommended)
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4 cups corn kernels (fresh, frozen, or canned & drained)
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8 oz cream cheese, softened
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1 cup sour cream
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½ cup mayonnaise
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1 cup shredded Monterey Jack (or Mexican blend cheese)
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½ cup crumbled cotija cheese (or feta)
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¼ cup chopped fresh cilantro
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2 tbsp chili powder
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1 tsp garlic powder
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1 tsp ground cumin
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Juice of 1 lime
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Salt and pepper, to taste
Topping
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1 cup crushed tortilla chips
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½ cup shredded Monterey Jack cheese
Optional Garnishes
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Extra chopped cilantro
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Lime wedges
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Hot sauce
👨🍳 Instructions
1. Preheat & Prepare
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Mix the Base
In a large bowl, combine:
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Chicken
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Corn
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Cream cheese
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Sour cream
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Mayonnaise
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Monterey Jack (1 cup)
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Half of the cotija
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Cilantro
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Chili powder, garlic powder, cumin
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Lime juice
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Salt & pepper
Mix thoroughly until smooth and evenly incorporated.
3. Assemble the Casserole
Spread the chicken mixture evenly into the prepared baking dish. Sprinkle remaining cotija cheese over the top.
4. Add Crunchy Topping
In a small bowl, toss together crushed tortilla chips and the remaining ½ cup Monterey Jack. Sprinkle this over the casserole.
5. Bake
Bake uncovered for 25–30 minutes, or until hot and bubbly and the topping is golden.
6. Garnish & Serve
Let cool slightly. Garnish with extra cilantro, lime wedges, or hot sauce, if desired. Serve warm!
✅ Pro Tips
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Rotisserie chicken saves time and adds flavor.
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Feta works well if cotija isn’t available.
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Add jalapeños or hot sauce to the mix if you like it spicy.
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Serve with a side salad, rice, or tortilla chips.
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