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!