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Mexican Street Corn Chicken Casserole

This Mexican street corn chicken casserole combines juicy chicken, sweet corn, lime, and a creamy sauce for an easy family dinner.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: Mexican, Mexican American
Keyword: alfredo ravioli casserole, crockpot mexican street corn, Easy Casserole, elote chicken casserole, mexican street corn casserole, mexican street corn chicken casserole, mexican street corn chicken casserole recipe, street corn casserole
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 9 x 13-inch casserole dish or 3-quart baking dish

Ingredients

  • 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 additional for topping, if desired
  • 2 tablespoons fresh lime juice about 1-2 limes
  • 1 tablespoon Tajin additional for topping, if desired
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Chile powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup crumbled cotija cheese, or queso fresco more or less for topping as desired

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
  • Combine 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, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Chile powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a large bowl until smooth.
  • Stir in 4 cups shredded cooked chicken, 3 cups thawed frozen corn, and 1 (4-ounce) can diced green chiles.
  • Transfer to the prepared baking dish. Bake uncovered for 35-40 minutes, until lightly browned and bubbling.
  • Top with 1 cup crumbled cotija cheese, or queso fresco, and additional Tajin and fresh cilantro if desired, and serve.

Notes

Leftover and Make Ahead Instructions
  • Fridge: Store airtight up to 5 days. Reheat in 30-second bursts or bake at 350°F for 15 to 20 minutes until hot (165°F).
  • Freezer: Assemble in a freezer-safe dish, wrap tightly, freeze up to 3 months. Thaw overnight or bake from frozen, adding 10 to 20 minutes. Heat to 165°F.
  • Make Ahead: Assemble, cover, and refrigerate up to 24 hours. Bake, adding about 10 extra minutes until 165°F

Nutrition

Calories: 354kcal | Carbohydrates: 17g | Protein: 25g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 99mg | Sodium: 441mg | Potassium: 386mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1099IU | Vitamin C: 7mg | Calcium: 159mg | Iron: 1mg

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