Mexican Street Corn Casseroles
This Mexican inspired meal prep recipe is sure to be a favorite!
Servings: 5
Equipment
Ingredients
- 25 ounces boneless skinless chicken breast or tenders, diced
- 10 tablespoons uncooked rice (120g)
- 1.25 cups water
- 2 cans whole sweet corn, drained 15.25oz cans or 2 & 1/3 cups fresh or frozen corn
- 62 g red onion diced
- 50 g light mayo
- 50 g crema mexicana
- 75 g queso cotija
- juice of 1/2 large lime
- 1 teaspoons chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees and arrange oven safe containers on a cookie sheet.
- Put 2 tablespoons rice + 1/4 cup water in the bottom of each container. Add 1/4 teaspoon salt to each one and stir gently.
- Layer 5 ounces of raw chicken breasts in each container. Sprinkle them with a pinch salt and pepper.
- In a mixing bowl combine all remaining ingredients (set aside 5 teaspoons queso cotija). Layer 1/5 of the corn mixture over the top of the chicken (about 1/2 cup each container). Sprinkle with remaining queso cotija.
- Bake for about 45 minutes or until the internal temp reaches 165 degrees.
- Let cool before covering with lids and placing In the refrigerator up to 5 days.
Notes
Search Myfitnesspal or the Macrosfirst food databases for Stay Fit Mom Mexican Street Corn Casseroles MP to log in your food diary.
Bulk these meals up with extra diced veggies!
Swap out the rice for riced cauliflower or do both!
Nutrition
Serving: 1bowl | Calories: 381kcal | Carbohydrates: 37.7g | Protein: 33.7g | Fat: 9.1g