Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings
This complete meal will surely make you very satisfied and full for the rest of the day! This recipe is a must-try! I am excited for all of you. Oh, man, you are so in for a treat! Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
2 tablespoons olive oil
1 small onion, minced
1 yellow bell pepper chopped
½ c milk
1 Egg
½ c sour cream
2 4 oz cans diced green chiles, drained well
10 oz diced, pre-cooked chicken
Pinch cayenne pepper
1 tbsp cumin
Plenty of salt and pepper
2 c shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)
4 c cooked rice
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply olive oil into a large casserole dish.
Place a large pan on the stove and turn the heat to medium-high.
Add a bit of olive oil and allow it to become hot.
Add the bell peppers and onions, then sauté until soft and a bit caramelized.
Add the chicken, rice, green chilis, 1 ½ cup of cheese, cumin, cayenne, onion mixture, sour cream, salt, and pepper into the prepared casserole dish. Stir until well combined.
In another mixing bowl, add the egg and milk. Whisk until well mixed.
Pour the mixture into the casserole dish and stir until well mixed.
Sprinkle the rest of the shredded cheese over the casserole.
Place it inside the preheated oven and bake for about 35 minutes or until done.
Remove from the oven and let it rest for a few minutes.
Serve with sour cream. Enjoy!
Notes:
Feel free to add more chicken to this recipe if you prefer.
Add more seasonings if needed.
Add a generous amount of cheese. Just do it and thank me later!
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