Description
A hearty, family‑friendly casserole featuring tender chicken, sweet corn, creamy cheese sauce, and Mexican‑inspired spices, topped with a crunchy tortilla chip layer.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded or diced
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups crushed tortilla chips
- 2 tablespoons chopped cilantro (optional garnish)
Instructions
- Preheat oven to 350 °F (175 °C).
- In a large bowl, combine chicken, corn, green chiles, sour cream, mayonnaise, cheddar and Monterey Jack cheeses.
- Season mixture with chili powder, garlic powder, smoked paprika, salt, and pepper; stir until well combined.
- Transfer mixture into a greased 9×13‑inch baking dish and smooth the top.
- Sprinkle crushed tortilla chips evenly over the casserole.
- Bake for 20–25 minutes, until bubbly around edges and chips are golden.
- Remove from oven; let rest 5 minutes. Garnish with chopped cilantro if desired.
- Serve warm, optionally with lime wedges or salsa on the side.
Notes
- Make it ahead: assemble, cover and refrigerate up to 24 hrs; bake just before serving.
- Substitute Greek yogurt for sour cream to lighten.
- Add a can of black beans or diced jalapeño for extra flavor and protein.
- For a lower‑fat option, use reduced‑fat cheese and light mayo.
- Leftovers reheat well in microwave or oven; chips may soften slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 75 mg