Chicken And Mexican Street Corn Nachos Recipes

MEXICAN STREET CORN CHICKEN

Mexican Street Corn Chicken image

This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. With tender chicken smothered in a creamy corn mixture, it has all the flavors of Mexican Elote, but made with minimal time and effort.

Provided by Kimber

Categories Dinner

Number Of Ingredients 11

Ingredients

2 lbs boneless, skinless chicken breast ((4-6 thin chicken breasts))
3 cups sweet corn ((2 cans, drained))
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tbsp lime juice
1½ tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper ((optional))
1/4 cup queso fresco (crumbled)
1/4 cup cilantro (chopped)

Steps:

In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

Nutrition Facts : ServingSize 1 chicken breast, Calories 492 kcal, Carbohydrate 24 g, Protein 53 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 958 mg, Fiber 3 g, Sugar 5 g

CHICKEN AND MEXICAN STREET CORN NACHOS

Chicken and Mexican Street Corn Nachos image

A perfect T.V.-watching snack.

Provided by Linda Arceo and The Coca-Cola Company

Number Of Ingredients 11

Ingredients

2 TBSP. butter
2 cups of fresh or frozen corn
2 tsp. chili powder
2 TBSP. mayo
1 9 oz. bag blue corn tortilla chips
2 cups pulled rotisserie chicken
8 oz. shredded Monterey Jack Cheese
2 TBSP. sour cream
1 lime (cut into wedges)
1/4 cup Cotija cheese (or you can use feta cheese)
2 TBSP. chopped fresh cilantro

Steps:

1. Preheat oven to 350 degrees. Melt the butter in a heavy bottomed or cast-iron skillet over medium high heat. Add the corn and chili powder and allow corn to char slightly before stirring. Remove from heat and stir in mayo.
2. Place tortilla chips on a baking sheet in an even layer and sprinkle with chicken and shredded cheese. Bake 7-10 minutes or until cheese is melted.
3. While the chips are baking, whisk together sour cream and lime juice from half of the lime wedges.
4. Arrange tortilla-chicken and cheese mixture on a large serving platter. Top tortilla chips with corn-mixture, cotija cheese and cilantro. Drizzle with the sour cream mixture. Serve with remaining lime wedges.

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