Street Corn Chicken Casserole
A creamy, tangy casserole that combines the flavors of elotes with tender shredded chicken and a crunchy chip topping—perfect for any weeknight meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use roasted, poached, or leftover rotisserie chicken.
- 1 can corn, drained Drain well to avoid excess moisture.
- 1 cup sour cream Full-fat for the best texture; a mix of Greek yogurt can be used as a lighter option.
- 1 cup shredded cheddar cheese Grate your own for better meltability.
- 1/2 cup diced bell peppers Adds color and crunch.
- 1 tablespoon lime juice Essential for balancing flavors.
- 1 teaspoon chili powder Adjust to taste.
- to taste Salt and pepper Season to personal preference.
- 2 cups tortilla chips, crushed Choose sturdy, salted chips for the topping.
- Fresh cilantro For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray.
Combine the filling
- In a large bowl, mix the shredded chicken and drained corn. Add sour cream and sprinkle cheddar over the top.
- Stir in the diced bell peppers, lime juice, chili powder, salt, and pepper. Mix until combined.
- Taste the mixture and adjust seasoning if needed.
Assemble in the baking dish
- Transfer the filling to the greased baking dish and smooth the top.
- Evenly spread the crushed tortilla chips across the top.
Bake until golden
- Bake for 25–30 minutes until edges bubble and the topping is golden brown.
- Let sit for 5 minutes before serving.
Garnish and serve
- Garnish with fresh cilantro and serve with extra lime wedges.
Notes
For best results, use day-old chicken, drain canned vegetables well, and avoid overbaking. Can be made ahead, just add chips before baking.