Description
A comforting dish combining tender chicken breasts with the vibrant flavors of Mexican street corn, perfect for weeknight dinners.
Ingredients
Scale
- 4 chicken breasts
- 2 cups Mexican street corn (frozen or fresh)
- 8 oz cream cheese, softened
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a casserole dish, combine the chicken breasts, Mexican street corn, cream cheese, garlic powder, onion powder, cumin, salt, and pepper.
- Mix until the chicken is coated in the creamy mixture, ensuring every piece is enveloped in flavor.
- Generously top with shredded cheese, allowing it to melt and form a golden crust.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is beautifully cooked through and tender.
- Once done, remove from the oven, garnish with fresh cilantro if desired, and serve hot.
Notes
Make ahead by assembling the chicken and corn mix a day in advance. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg