Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tortilla chips, crushed
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, corn, diced tomatoes, sour cream, cheddar cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Spread the mixture into a greased 9x13 inch baking dish.
- Top with crushed tortilla chips.
- Bake for 25-30 minutes or until heated through and cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
- For a spicier dish, add more diced green chilies or jalapeños.
- Serve with fresh cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg