Average Rating: 5TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD: 8 servings.Ingredients
- 2 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 teaspoons baking powder
- 6 tablespoons cold butter, cubed
- 3/4 cup plus 2 tablespoons heavy whipping cream
- 3 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1 can (10 ounces) green enchilada sauce
- 2 cans (4 ounces each) chopped green chiles
- 2-1/2 cups shredded rotisserie chicken (about 10 ounces)
- 1-1/2 cups shredded Colby-Monterey Jack cheese
Instructions
- 1. Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces.
- 2. Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°.
- 3. In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full).
- 4. Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.
Nutrition Facts
1-1/4 cups: 581 calories, 39g fat (22g saturated fat), 132mg cholesterol, 1076mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 25g protein.
