Ingredients

The following ingredients have 7 Servings
  • 3 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10 oz.) can green enchilada sauce
  • 2 (4 oz.) cans chopped green chilies
  • 2 1/2 to 3 cups cooked shredded chicken
  • 1/4 teaspoon cumin
  • Salt and pepper, to taste
  • 1 1/2 cups shredded Colby-Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • 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

Instruction

  • Preheat oven to 450 degrees. For topping, whisk together flour, Parmesan cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in cream until just moistened. On a lightly greased baking pan, crumble mixture into 1/2 to1-inch pieces.
  • Bake until light golden brown, about 8-10 minutes. Reduce oven setting to 350°.
  • In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles, chicken, cumin, salt and pepper to taste Stir in half the cheese and the cilantro. Sprinkle remaining cheese over top.
  • Transfer mixture to a lightly greased 9x13 inch baking dish and sprinkle with remaining cheese. Add crumb topping in an even layer over top.
  • Bake, uncovered, until topping is deep golden brown and filling is bubbly, 35-40 minutes.