2 cups cooked, shredded chicken (rotisserie works great)
1 can (15 oz) corn kernels, drained
1/2 cup frozen fire-roasted corn (optional, for extra flavor)
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Juice of 1 lime
1/4 cup chopped fresh cilantro (plus extra for topping)
1/2 cup crumbled cotija cheese (or feta)
1 cup shredded Monterey Jack or cheddar cheese
Salt and pepper, to taste
1 cup crushed tortilla chips (for topping)
Instructions
Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
In a large bowl, combine sour cream and mayonnaise until smooth.
Add chili powder, cumin, garlic powder, and lime juice; mix well.
Fold in shredded chicken until evenly coated.
Add both types of corn and chopped cilantro; mix gently.
Stir in cotija cheese and half the shredded cheese.
Season with salt and pepper to taste.
Transfer mixture to prepared baking dish.
Sprinkle remaining shredded cheese on top.
Bake for 20-25 minutes until edges are bubbling and cheese is melted.
Top with crushed tortilla chips and additional cilantro.
Let rest 5 minutes before serving.