Chicken Street Corn casserole
We made a street corn a few weeks ago and it was really good and then I realized I had halfway rotisserie chicken left to use. I went ahead and tried this. I think it worked out pretty good.
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cooked and shredded
1 Tbs olive oil
1 can Rotel
1 medium onion, chopped (1 cup/240ml)
2 cloves garlic, minced
1 (can creamed corn
1 bag of Trader Joe’s, frozen roasted corn or sweet corn
1 cup mayonnaise
1/2 cup sour cream
1/4cup chopped cilantro, divided
1/4 cup grated cotija cheese, plus extra for
1 Tbs chili powder
1 Tbs Tajin
2 tsp cumin
1/2 tsp cayenne pepper (or more, to taste)
Salt coarse ground pepper taste
1 cup shredded Monterey Jack cheese
* 1/2 cup crumbled cotija cheese (for topping)
Optional: 1/4 cup tamed jalapeños for topping
Directions
-
:Preheat oven to 350°F
- In a large bowl, mix chicken, corn, rotel, sour cream, cheese, mayonnaise, cilantro, cumin cayenne pepper, Tajin, chili powder, salt, and pepper, to taste.
- Spread mixture into a greased 9×9-inch baking dish.
- Distribute shredded cheese and tamed jalapeños over the top of the dish
- Bake for 25–30 minutes until bubbly and golden on top.
- Let cool slightly, OK add meaning, cilantro and serve