Ingredients (6 servings)
- 2 cups cooked shredded chicken
- 4 cups corn kernels (fresh, canned, or frozen)
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1½ cups shredded Monterey Jack or mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: sliced jalapeños or hot sauce for extra spice
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, mix cream cheese, sour cream, mayonnaise, lime juice, and seasonings until creamy.
- Add shredded chicken, corn, cilantro, and half of the shredded cheese. Mix well.
- Spread the mixture into the baking dish and top with remaining cheese.
- Bake for 25–30 minutes until bubbly and golden on top.
- Garnish with extra cilantro, chili flakes, or jalapeños before serving.
Nutrition Facts (Approx. per serving)
- Calories: 420
- Protein: 32g
- Carbs: 28g
- Fat: 24g
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
