Description
A delicious and hearty casserole inspired by Mexican street corn and packed with flavors.
Ingredients
Scale
- 4 cups shredded cooked chicken
- 3 cups thawed frozen corn
- 1 (4-ounce) can diced green chiles
- 8 ounces softened cream cheese
- 1 cup shredded pepper jack cheese
- ⅓ cup sour cream
- 3 tablespoons diced red onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon Tajin
- ½1/2 teaspoon garlic powder
- ½1/2 teaspoon onion powder
- ½1/2 teaspoon Chile powder
- ½1/2 teaspoon salt
- ¼1/2 teaspoon ground black pepper
- 1 cup crumbled cotija cheese
Instructions
- Cook the Chicken: Start by heating some oil in a skillet over medium heat. Once it is hot and shimmering, add the shredded chicken and cook until it is nicely browned and cooked through. Check that it is no longer pink in the center. Space the pieces adequately so they sear instead of steam.
- Mix the Sauce: In a bowl, whisk together the sour cream, lime juice, and spices including garlic powder, onion powder, Chile powder, salt, and black pepper. The mixture should be creamy and tangy, with a zesty aroma. Taste as you go to adjust the seasoning to your liking.
- Combine with Elote: In a large mixing bowl, toss the cooked chicken with the corn, diced green chiles, and the sauce. Mix thoroughly until well-combined, ensuring there are no lumps of sauce or corn for even cooking.
- Layer in Casserole Dish: Spread half of the chicken mixture into the greased casserole dish evenly, covering the bottom fully to create the foundation for the casserole.
- Add Cheese and More: Sprinkle a generous layer of shredded pepper jack cheese over the mixture, then top with the remaining chicken mixture. Finish with a layer of crumbled cotija cheese on top, pressing gently to ensure a good combination.
- Bake and Enjoy the Aroma: Bake your casserole in a preheated oven until it is bubbling and the top is golden brown. Keep an eye on it; if the top is browning too fast, cover it loosely with foil to prevent burning while the center heats through.
- Let it Rest: Once you pull the casserole from the oven, let it sit for about 10 minutes before serving. This allows the layers to settle and makes serving easier.
Notes
- Storage Tips: Store leftover casserole airtight in the fridge at temperatures between 32-40 degrees F for up to 5 days. For freezing, assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months.
- Expert Tips: If the casserole comes out too dry, mix in a splash of broth before reheating to restore moisture. Should you notice the top browning too quickly, loosely covering it with foil while cooking will prevent further burning. Stir halfway through reheating to ensure everything is warmed evenly. For a spicier flavor, add cayenne pepper to the mixture. For creamier results, consider substituting sour cream with mayonnaise or Greek yogurt.
- Reheating Instructions: Reheat the casserole in an oven at 350 degrees F for 20-25 minutes, stirring halfway through to ensure even heating without cold spots.
- Serving Suggestions: Serve this casserole with a simple salad or rice, and consider pairing it with tortilla chips for snacking or spooning it into warm tortillas for tacos.
- Recipe Variations: You can substitute the shredded chicken with shredded turkey or beef for variation. Adding black beans can increase protein and fiber. You may also mix in diced bell peppers for extra vegetables.
- Ingredient Notes: For best results, ensure the chicken is fully cooked and shredded, and the corn is thawed beforehand. If cotija cheese is not available, substitutes like queso fresco, crumbled feta, or grated parmesan can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 354
- Sugar: 5g
- Sodium: 441mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 99mg