Ree thinks this recipe—a riff on Mexican street corn that she’s turned into a full meal with the addition of rice and chicken—is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?
| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3 cups shredded rotisserie chicken (from 1 large)
- 2 cups frozen, roasted corn with peppers and onions
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- One 4-ounce can chopped green chiles, not drained
- 2 cloves garlic, pressed
- 2 green onions, sliced
- 2 tablespoons salted butter, melted
- 1 mounded tablespoon chili powder, plus more for sprinkling
- 1/2 cup plus 2 tablespoons sour cream
- 1/2 cup crumbled Cotija
- 1/2 cup chopped fresh cilantro
- 3 limes
- One 8.8-ounce bag instant microwaveable Spanish rice, cooked according to package instructions
- 2/3 cup shredded pepper jack cheese
- Warmed tortillas and tortilla chips, for serving
- Tomato Avocado Salad, recipe follows
- 1 cup halved cherry tomatoes
- 1 avocado, diced
- 2 green onions, sliced thin
- 2 limes, juiced
- 2 tablespoons olive oil
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 425 degrees F.
- In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
- Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
- Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
- Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1225 |
| Total Fat | 87 g |
| Saturated Fat | 30 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 9 g |
| Sugar | 9 g |
| Protein | 38 g |
| Cholesterol | 189 mg |
| Sodium | 962 mg |
Reviews
Ok but one and done. Took too long to make.
This is good, but quite rich tasting. If I make again I would eliminate the cream cheese and butter.
We LOVED this recipe and the Tomato Avocado Salad makes it SING!!! (Salad also good by itself w/chips as salsa! YUM-O
Delicious! Subbed canned Mexicorn for the frozen corn. We ate it with and without the soft shells & it was yummy both ways.
Ah-maz-ing sooo good. I used diced up chicken breast instead of shredded chicken. We seriously loved it.
Loved it! Kids loved it! Didn’t have any tortillas or chips but didn’t need them! Didn’t make the tomato-avocado thing either.
That was delicious!! I skipped the corn but followed everything else. It took a little longer in the oven. It was more like 25-30 minutes before the top got golden and bubbly. Definitely will make again.
Delicious! Great recipe Ree! Only thing I changed was canned Mexican corn for the frozen. Would make again.
Not rating yet, but I think this sounds great as a dip with nacho chips on my Cinco de Mayo or Day of the Dead dinner parties. Can’t wait to try it very soon.
This recipe was great. I usually follow the recipe the first time I make new ones. My picky husband absolutely loved it. As others mentioned I used canned corn but I don’t think it mattered.