Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little oil.
- In a medium bowl, combine the shredded cooked chicken, softened cream cheese, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir everything together until well combined and creamy.2 cups cooked shredded chicken, 8 ounces cream cheese, softened, 1/4 cup sour cream, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Gently fold in the chopped fresh cilantro, 1/2 cup of the shredded Monterey Jack cheese, the Colby Jack cheese, and the drained chopped green chilies into the chicken mixture. Stir until just combined.1 tablespoon chopped fresh cilantro, 1 cup shredded Monterey Jack cheese, 1/2 cup shredded Colby Jack cheese, 1/4 cup chopped green chilies
- Spoon the chicken mixture evenly into the prepared baking dish. Spread it out so it forms a single layer.
- Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top of the chicken mixture.1 cup shredded Monterey Jack cheese
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the filling is heated through.
- Once baked, carefully remove the dish from the oven. Let it rest for 5-10 minutes before serving. This allows the flavors to meld and the filling to set slightly. Garnish with fresh chopped cilantro if desired.1 tablespoon chopped fresh cilantro
Notes
Store leftovers tightly covered in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.