Chicken And Mexican Street Corn Nachos Recipes
MEXICAN STREET CORN CHICKEN
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
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
A perfect T.V.-watching snack.
Provided by Linda Arceo and The Coca-Cola Company
Number Of Ingredients 11
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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