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Ingredients
| 2 tbsp | (30 ml) | canola oil, divided |
| 2 cups | (500 ml) | corn niblets |
| 2 cups | (500 ml) | cherry tomatoes |
| 1 tbsp | (15 ml) | chili powder |
| 2 tsp | (10 ml) | ground cumin |
| 2 tsp | (10 ml) | dried oregano |
| 1 tsp | (5 ml) | garlic powder |
| 1 tsp | (5 ml) | onion powder |
| 1 tsp | (5 ml) | smoked paprika |
| 1 x 4 oz | (113 ml) | can chopped green chilis |
| 2 tsp | (5ml) | each salt and pepper, divided |
| 4 | chicken breasts, boneless and skinless (or shredded meat from 1 store-bought rotisserie-cooked chicken) | |
| 1 x 8 oz | (226 g) | cream cheese, room temperature |
| 1/4 cup | (60 ml) | whipping cream |
| 1/4 cup | (60 ml) | cilantro (optional) |
| 1 cup | (250 ml) | shredded cheddar |
| 1/4 cup | (60 ml) | finely sliced green onions, to garnish |
| soft tortillas or tortilla chips, to serve | ||
| lime wedges, to serve |
Directions
- Preheat oven to 400 F (200 C)
- In a 9 x 13-in (23 x 33 cm) baking dish, combine 1 tbsp (15 ml) canola oil, corn niblets, cherry tomatoes, chili powder, ground cumin, dried oregano, garlic powder, onion powder, smoked paprika, chopped green chilis and 1 tsp each (5 ml) salt and pepper mix well. If using store-bought, rotisserie-cooked chicken, mix it in now and omit the salt, then skip straight to step 3.
- Season chicken breasts on both sides with ¼ tsp (1 ml) salt and pepper each. In a medium-sized frying pan, set over medium-high heat, warm remaining canola oil and brown chicken for about 3 minutes per side. Transfer to baking dish with the corn mixture.
- Cook uncovered, in a preheated oven for 25-30 minutes or until chicken is 165 F (74 C) when checked at its thickest point with a meat thermometer. If using store-bought, rotisserie-cooked chicken, reduce cook time in this step to 15 minutes.
- Using two forks, shred chicken breast into bite-sized pieces, then stir in cream cheese, whipping cream and cilantro. Top with shredded cheddar and return to oven. Bake until cheese is melted and lightly browned, about 10 more minutes.
- Let stand 10 minutes then garnish with finely sliced green onions and serve straight from the baking dish along with plenty of tortillas, lime wedges and your favourite hot sauce.