Creamy Tex-Mex casserole with shredded chicken, corn, and melted cheese baked to perfection.
Ingredients
2 cups cooked chicken, shredded
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn
1/2 cup sour cream
4 oz cream cheese, softened
1/2 cup diced onion
1/2 cup diced red bell pepper
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
Optional: 1 jalapeño, finely diced
Instructions
. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Sauté onion and bell pepper in olive oil until softened, add garlic and cook 30 seconds.
3. Combine vegetables, chicken, corn, cream cheese, and sour cream; season with spices.
4. Mix in half the cheese and cilantro, spread into the dish.
5. Top with remaining cheese.
6. Bake 25–30 minutes until bubbly and golden.
7. Rest 5–10 minutes before serving.