Home cook shares how to make a mouthwatering Mexican chicken cob loaf

An amateur home cook has revealed how she made a tasty Mexican chicken cob loaf using leftover food she had in the freezer.

The woman used few ingredients including 1.5kg of chicken pieces, Philadelphia cream cheese, taco seasoning mix, cornflour, cooking cream and the bread loaf.

The Mexican version of the cob loaf looked mouthwatering in photos shared to a popular cookery Facebook group.

A cob loaf is a classic Australian party pleaser that’s usually made by filling the empty shell of a large bread loaf with spinach, cheese and French onion soup mix. 

An amateur home cook has been praised online after sharing how to make Mexican chicken cob loaf (left)

‘Another use for the slow cooked creamy Mexican chicken that everyone is loving at the moment, Mexican chicken cob loaf! Had left overs in the freezer and this is what I did with it,’ she wrote online.

First the chicken was cooked in the slow cooker for four hours with the Philadelphia cream cheese and taco seasoning.

The tender meat was then carefully removed from the bone and set aside, then the sauce was whisked to break down any remaining lumps of cream cheese.

A tablespoon of cornflour was then mixed into the sauce along with 150mL of cooking cream and whisked again.

The woman added the chicken to the sauce and stirred well to combine before cooking on low for another 30 minutes.

Once the filling was prepared, the centre of the bread loaf was removed and the chicken was poured inside.

The delicious Mexican chicken cob loaf was topped with sauce and fresh guacamole to serve.

Other home cooks online obsessed over the recipe and praised the woman for sharing the idea online. 

‘Could be a cheat meal worth considering,’ one person wrote, another said: ‘I’m going to try this one!!’