Friday, May 17, 2013

Chicken Casserole with Green Chilis

(adapted from, where it was based on a recipe from Jennifer Elloff)

8 cups cooked and shredded chicken (from about 8 leg quarters)
1 onion, finely diced
1 c mayonnaise
1-1/2 c sour cream
7 ounce can of green chilis, drained
3/4 t salt
Pepper to taste
1/2 t cumin
8 oz pepper Jack cheese, shredded
1/2 c Colby jack or cheddar cheese, shredded

Saute onion in olive oil until soft and carmelized. While the onion is cooking, combine mayo, sour cream, chilis, salt, pepper and cumin in a large bowl. Add sautéed onions, cooked chicken and pepper Jack and mix thoroughly. Spread evenly in a 9x13 baking dish. Top with Colby Jack or cheddar cheese. Bake at 350 for 30 minutes.

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