Ingredients
– 2 cups shredded cooked chicken
– 1 can (15 oz) sweet corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 1 cup sour cream
– 1 cup shredded cheese (cheddar or Mexican blend)
– 1 cup crushed tortilla chips
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: Chopped cilantro and lime wedges for garnish
Equipment Needed
– 9×13 inch baking dish
– Mixing bowls
– Measuring cups and spoons
– Wooden spoon or spatula
– Oven mitts
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) to ensure it’s nice and hot for the casserole. In a large mixing bowl, I combine the shredded chicken, sweet corn, diced tomatoes (with their juices), sour cream, half the cheese, chili powder, cumin, and a sprinkle of salt and pepper. It’s key to mix everything thoroughly so that each bite is packed with flavor. As I stir, the colorful ingredients create a beautiful medley that promises deliciousness. (See the next page below to continue steps…)