Cooked - Green Chile Chicken With Leftover Shredded Chicken Thighs

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Green Chile Chicken With Leftover Shredded Chicken Thighs

6.0

1 Tablespoon 0.5 ounce unsalted butter

1 jalapeño (finely chopped (optional: de-seed to reduce spiciness))

1 ⅓ cups 112g finely shredded cheddar cheese, divided

½ cup 120mL heavy whipping cream

½ cup 120mL whole milk

2 ounces cream cheese (cubed)

1 4.5- ounce can chopped green chiles

1 ¼ teaspoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon smoked paprika

⅛ teaspoon salt

5 cups ~22.5 oz shredded cooked chicken thighs

3 Tablespoon (s finely chopped green onions)

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Sauté Chopped Jalapeño: In a cast-iron skillet over medium heat, melt butter. Add chopped jalapeño and cook for about 1 minute, stirring occasionally.
Add In Ingredients And Stir: Stir in 1 cup (84g) shredded cheddar, heavy cream, whole milk, cream cheese, green chiles, and spices. Cook until cream cheese has melted and mixture is smooth. Then, stir in shredded chicken.
Top With Shredded Cheese: Reduce stovetop heat to low, flatten mixture in skillet into even layer, then sprinkle on remaining ⅓ cup (28g) shredded cheddar. Cook until cheese topping is melted and bubbling, about 5 minutes.
Garnish And Serve: Garnish with chopped green onions and serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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