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Mexican Chicken & Corn Skillet with Parmesan

Prep Time
20
min.
Total Time
20
min.
Servings

4 servings

Inspired by elotes (Mexican corn on the cob), this easy skillet dish features chicken and corn tossed with mayo, lime juice, Parmesan and cilantro.

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What You Need

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Make It

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  • Heat oil in large skillet on medium heat. Add chicken and seasonings; cook and stir 4 min. or until chicken is done.
  • Add corn, mayo and lemon juice; cook and stir 3 to 4 min. or until heated through. Stir in 2 Tbsp. cheese.
  • Sprinkle with remaining cheese and cilantro.

Serving Suggestion

Serve over hot cooked rice or in warmed corn tortillas.

Variation

Prepare recipe as directed, except omit cheese and cilantro. Cut lengthwise slit in each of 6 roasted poblano chiles; fill with chicken mixture. Place, filled sides up, in 13x9-inch baking dish sprayed with cooking spray; cover. Bake in 350°F oven 15 min. Sprinkle with 1/2 cup shredded Chihuahua cheese (asadero); bake 5 to 6 min. or until melted.

Substitute

Substitute 1 (10 oz.) pkg. of frozen mixed vegetables (carrots, corn, peas) for the corn.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 330
Total fat 19g
Saturated fat 4.5g
Cholesterol 110mg
Sodium 370mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 3g
Protein 24g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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