Mexican Poblano Street Corn Chicken Bake

This Mexican Poblano Street Corn Chicken Bake is creamy comfort with street-food flair.

Shredded chicken, sweet corn, roasted poblanos and cooked rice bake under bubbly Monterey Jack, finished with cilantro and lime, for an easy, crowd-pleasing dinner.

Why You’ll Love This Recipe

• Creamy comfort with street-food flair
• Shredded chicken and sweet corn
• Roasted poblanos and melted cheese
• Easy one-dish bake for the family

Instructions

1. Cook and shred the chicken. Cook the chicken breasts until cooked through, then shred with two forks.
2. Roast or sauté the poblano peppers and garlic. Roast or sauté the poblano peppers and garlic until soft and lightly charred, then chop.
3. Mix. Mix the cooked rice, corn kernels, shredded chicken, roasted poblanos and garlic, sour cream, mayo, lime juice, and chili powder until well combined.
4. Spread into a baking dish and top with cheese. Spread the mixture into a baking dish and top evenly with Monterey Jack cheese.
5. Bake until bubbly, then finish with cilantro and extra lime. Bake until bubbly and golden, then finish with fresh cilantro and extra lime wedges.

Tips & Variations

• Shred the chicken while it is still warm so it pulls apart easily.
• Roast or sauté the poblanos until soft and lightly charred for the best flavour.
• Bake until bubbly and golden, then rest briefly before serving with cilantro and lime.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4