Description
This Street Corn Chicken Quesadilla Bake is a cheesy, flavorful Mexican casserole packed with juicy chicken, creamy corn, and bold spices.
Ingredients
3 cups cooked, shredded chicken
2 cups frozen corn, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Juice of 1 lime
1/4 cup chopped fresh cilantro
1/2 cup crumbled cotija or feta cheese
2 cups shredded Mexican blend cheese
6–8 large flour tortillas
1 cup shredded Monterey Jack or cheddar cheese (for topping)
Cooking spray or olive oil
Instructions
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Preheat oven to 375°F (190°C).
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Mix corn, mayo, sour cream, spices, lime juice, cilantro, and cheese.
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Stir in shredded chicken and Mexican blend cheese.
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Layer tortilla halves and chicken mixture in a greased 9×13-inch dish.
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Top with tortillas and Monterey Jack cheese.
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Spray with cooking spray.
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Bake for 25–30 minutes until golden.
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Cool 5 minutes before serving.
Notes
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Rotisserie chicken saves time and adds flavor.
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Add extra hot sauce or jalapeños for a spicier kick.
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Store leftovers in an airtight container for up to 3 days.
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Fresh lime and cilantro on top make it extra vibrant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice (about 1/8 of casserole)
- Calories: 470 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: Street Corn Chicken Quesadilla Bake, Mexican Chicken Casserole, Easy Chicken Dinner, Cheesy Quesadilla Bake, Corn Chicken Casserole