All the creamy dreamy white enchilada flavors without a single tortilla in sight… this is the casserole that makes the whole family think you spent hours in the kitchen
Ingredients:
1.5 lbs rotisserie chicken, shredded
4 oz cream cheese, softened
1 cup sour cream
1 cup shredded Monterey Jack cheese
1 can (4 oz) diced green chiles
½ cup chicken broth
3 cloves garlic, minced
2 tbsp butter
1 tsp cumin
1 tsp onion powder
Salt and pepper to taste
Instructions:
Preheat oven to 375°F, grease a 9×13 baking dish
Melt butter in a skillet over medium, add garlic and stir 30 seconds until fragrant
Add cream cheese, sour cream and chicken broth — stir until completely smooth and creamy
Stir in green chiles, cumin, onion powder, salt and pepper — simmer 2 min until sauce thickens slightly
Toss shredded chicken into the sauce, stir until every piece is coated then pour into baking dish
Top generously with Monterey Jack cheese, bake 20–22 min until bubbly and golden on top
Quick Tips:
Rotisserie chicken makes this a 30 minute dinner start to finish
Top with sliced jalapeños and fresh cilantro right before serving
Keeps in the fridge 4 days and reheats perfectly with a splash of chicken broth
Nutrition per serving (serves 6):
Calories: 387
Total Fat: 26g
Protein: 35g
Total Carbs: 4g
Fiber: 0g
Net Carbs: 4g
