Ingredients
– 2 cups cooked shredded chicken
– 1 can (15 oz) corn (drained)
– 1 cup frozen corn
– 1 cup cream-style corn
– 1 cup diced bell peppers
– 1 cup sour cream
– 1 cup shredded cheese (cheddar or Mexican blend)
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup crushed tortilla chips
– ¼ cup chopped fresh cilantro (optional)
– Lime wedges (for serving)
Equipment Needed
– Large mixing bowl
– 9×13 inch casserole dish
– Mixing spoon or spatula
– Measuring cups and spoons
– Oven (of course!)
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked shredded chicken, both types of corn, diced bell peppers, sour cream, and half of the cheese. Then, season the mixture with chili powder, cumin, salt, and pepper. I love how vibrant and colorful this mix looks already! When everything is well combined, transfer it into a greased 9×13 inch casserole dish. (See the next page below to continue steps…)