Go Back
Baked Mexican Street Corn Chicken Casserole with garnishes.

Baked Mexican Street Corn Chicken Casserole

Alva
Savor the flavors of Baked Mexican Street Corn Chicken Casserole! A delightful blend of chicken, corn, and spices, perfect for family dinners! 🌽🍗
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Equipment

  • 1 9x13-inch baking dish Lightly greased with cooking spray or olive oil.

Ingredients
  

Main Ingredients

  • 2 cups Shredded Chicken Tender and protein-rich.
  • 1 can Corn Kernels Drained.
  • 1 cup Cheese Blend Mix of cheddar and Monterey Jack.

Vegetables

  • 1 medium Bell Pepper Diced.
  • 2 stalks Green Onions Chopped.

Other Ingredients

  • 6 pieces Corn Tortillas Soft.
  • 1 cup Sour Cream Creamy and tangy.
  • to taste Spices Including cumin and chili powder.

Instructions
 

Preparation Steps

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  • In a large mixing bowl, combine shredded chicken, corn kernels, cheese blend, and spices. Stir until well combined.
  • Add chopped bell pepper and green onions to the mixture and mix well.
  • Layer corn tortillas at the bottom of the greased baking dish, followed by half of the chicken mixture. Repeat the layering process.
  • Sprinkle an additional cup of cheese on top.
  • Bake for about 25-30 minutes, or until the cheese is bubbly and golden brown.
  • Let the casserole rest for 5-10 minutes before serving.
  • Serve warm, garnished with fresh cilantro, avocado slices, and lime wedges.

Video

Notes

Essential nutrition facts per serving:
Calories Fat Protein Carbs
350 15g 25g 30g
Keyword Casserole