The Scoop
Shredded chicken gets folded into creamy, cumin-spiced sour cream with green onions and Pepper Jack, then baked under a blanket of bubbly cheddar.
It’s creamy, cheesy, a little spicy, and exactly what tortilla chips were hoping for!
Ingredients
- 1 1/2 cups sour cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup pepper jack cheese, shredded
- 1 tablespoon green onions, sliced
- 1 1/2 pounds chicken thighs and legs, cooked and shredded
- 1/2 cup cheddar cheese, shredded
Directions
- Preheat the oven to 425 degrees F.
- In a large bowl, add the sour cream, the cumin, the garlic powder, the salt, and the cayenne pepper and mix until combined.
- Add the pepper jack cheese, the green onions, and the shredded chicken and stir together.
- Place the chicken mixture in the bottom of a baking dish, spreading it out evenly.
- Cover with the cheddar cheese.
- Bake in the oven until the cheese is fully melted, about 15 minutes.
- Allow the casserole to cool and serve!
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