Some years ago, a girlfriend of mine suggested the most fabulous party appetizer on earth – it was a creamy corn and green chile dip, to be served with tortilla chips. Simplicity trumps everything here: three ingredients and a whole lot of flavor. It’s always been a hit! So, I decided to make a meal out of this amazing amalgamation: Green Chile Chicken Corn Layer Bake. It’s sort of like a Mexican lasagna, sort of like a casserole, and sort of like the best dip and chips you’ve ever had in your whole life!

Green Chile Chicken Corn Layer Bake

1 1/2 lbs. boneless, skinless chicken thighs
2 Tbs. butter
sea salt and pepper
2 tsp. Mexican spice mix

12 corn tortillas

16 oz. cream cheese
16 oz. can creamed style corn
6 oz. can green chiles

Candied Tomatoes (with cilantro, this time)
green onions, chopped

Preheat the oven to 425 degrees. In a square baking dish, add the butter, chicken, salt and pepper, and seasonings. Bake, covered, for about 40 minutes, until the chicken is completely cooked through. Remove from the oven. Transfer the chicken to a separate bowl, reserving about 1 Tbs. of juice in the bottom of the baking dish.
Using two forks, pull apart and shred the chicken thighs.

In another bowl, microwave safe, combine the cream cheese, corn, and green chiles. Microwave on high, minute by minute, until the cheese has melted. Rapidly stir together until the three “secret” ingredients are well combined.

With the 1 Tbs. remaining cooking juice at the bottom of the baking dish, line with 4 corn tortillas. Spread one third of the cheese mixture over the tortillas. Even cover that layer with 1/2 the cooked chicken. Layer 4 more tortillas, and then more cheese. Cover with chicken, 4 more tortillas, and then final 1/3 of the cheese. 

Bake again, for about 10 minutes, until bubbly.

Top with Candied Tomatoes and fresh green onions.

It’s a party in your mouth, trust me!