Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup roasted green chiles, chopped
- 1 cup sour cream
- 1 cup shredded cheese (such as Monterey Jack)
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, green chiles, sour cream, and half of the cheese.
- Add the chicken broth, garlic powder, onion powder, cumin, salt, and pepper; stir until well combined.
- Transfer the mixture to a greased baking dish and spread evenly.
- Top with the remaining cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For extra flavor, marinate the chicken in lime juice and spices before cooking.
- Adjust the heat level by choosing different varieties of green chiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg