Ingredients
Scale
- Cooked chicken, shredded 2 cups
- Frozen corn, thawed 1 (16-ounce) bag
- Mayonnaise 1/2 cup
- Sour cream 1/4 cup
- Cotija cheese, crumbled 1/2 cup
- Lime juice 2 tablespoons
- Chili powder 1 teaspoon
- Tortilla chips, crushed 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, thawed corn, mayonnaise, sour cream, cotija cheese, lime juice, and chili powder. Mix well to combine all ingredients.
- Step 3: Spread the chicken mixture evenly into the prepared baking dish.
- Step 4: Sprinkle the crushed tortilla chips evenly over the top of the casserole.
- Step 5: Bake in the preheated oven for 20-25 minutes, or until heated through and the tortilla chips are golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through, adding a sprinkle of fresh cotija cheese if desired.
- Serve this casserole with a dollop of sour cream and a lime wedge for an extra burst of flavor.
- Don't be afraid to add a pinch of cayenne pepper to the chicken mixture for a spicier kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American