Street Corn Chicken Casserole (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cups cooked, shredded chicken (rotisserie works great)
02 - 1 can (15 oz) corn kernels, drained
03 - 1/2 cup frozen fire-roasted corn (optional, for extra flavor)
04 - 1/2 cup sour cream
05 - 1/4 cup mayonnaise
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon cumin
08 - 1/2 teaspoon garlic powder
09 - Juice of 1 lime
10 - 1/4 cup chopped fresh cilantro (plus extra for topping)
11 - 1/2 cup crumbled cotija cheese (or feta)
12 - 1 cup shredded Monterey Jack or cheddar cheese
13 - Salt and pepper, to taste
14 - 1 cup crushed tortilla chips (for topping)

# Instructions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
02 - In a large mixing bowl, combine the shredded chicken, corn (both canned and fire-roasted, if using), sour cream, mayonnaise, chili powder, cumin, garlic powder, lime juice, cilantro, cotija cheese, and half of the shredded Monterey Jack or cheddar. Season with salt and pepper to taste.
03 - Pour the mixture into the prepared casserole dish and spread it evenly.
04 - Sprinkle the remaining shredded cheese evenly over the top.
05 - Bake uncovered for 20–25 minutes, or until the cheese is melted and the casserole is bubbling.
06 - Remove from oven, sprinkle with crushed tortilla chips, and return to the oven for an additional 5 minutes to toast the chips slightly.
07 - Garnish with extra chopped cilantro, more cotija, and a few lime wedges if desired. Serve hot!