The Scoop
Chicken pot pie got a Tex-Mex remix, and the topping came to play!
Shredded rotisserie chicken, creamy green enchilada sauce, green chiles, and melty Colby-Monterey Jack get baked under golden Parmesan biscuit crumbs for a bubbling casserole that brings serious comfort with a little kick.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup parmesan cheese, grated
- 2 teaspoons baking powder
- 6 tablespoons butter, cold and cubed
- 3/4 cup plus 2 tablespoons heavy whipping cream
- 3 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 (10.5-ounce) can condensed cream of chicken soup, undiluted
- 1 (10-ounce) can green enchilada sauce
- 2 (4-ounce) cans chopped green chiles
- 2 1/2 cups rotisserie chicken, shredded
- 1 1/2 cups Colby-Monterey Jack cheese, shredded
Directions
- Preheat the oven to 450 degrees F.
- Lightly grease a 15x10x1-inch baking pan.
- In a bowl, whisk the flour, the parmesan cheese, and the baking powder together.
- Cut in the cold butter into the flour mixture until the mixture resembles coarse crumbs.
- Add the heavy whipping cream to the flour mixture and stir until just moistened.
- Crumble the crumble mixture into 1/2-1-inch pieces.
- Bake on an upper oven rack until light golden brown, about 8-10 minutes.
- Transfer the crumb topping from the oven and lower the oven temperature to 350 degrees F.
- In a large bowl, mix the cream cheese and the sour cream until smooth.
- Stir the cream of chicken soup, the enchilada sauce, the green chiles, and the chicken into the cream cheese mixture.
- Transfer the chicken mixture to an 11x7-inch or 13x9-inch baking dish.
- Sprinkle the chicken mixture with the Colby-Monterey Jack cheese and the baked crumb topping.
- Place the filled baking dish on a baking sheet.
- Bake, uncovered, on a lower oven rack until the topping is golden brown and the filling is bubbly, about 35-40 minutes.
- Serve.
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