Chicken Street Corn Skillet
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1225
- Total Fat
- 87
- Saturated Fat
- 30
- Carbohydrates
- 78
- Dietary Fiber
- 9
- Sugar
- 9
- Protein
- 38
- Cholesterol
- 189
- Sodium
- 962
- Total: 1 hr
- Active: 45 min
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
Tomato Avocado Salad:
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
Directions
- 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.
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.