Green Chile Chicken with Leftover Shredded Chicken Thighs
Leftover shredded chicken thighs stirred into a creamy sauce of heavy cream, whole milk, cream cheese, cheddar, canned green chiles, and a chili powder and cumin spice mix, with a chopped jalapeño softened in butter first and more cheddar melted on top. Made in one cast-iron skillet in about 20 minutes, 6 servings.
Servings: 6 servings
Calories: 435kcal
Ingredients
- 1 tablespoon 0.5 ounce unsalted butter
- 1 jalapeño finely chopped (optional: de-seed to reduce spiciness)
- 1 ⅓ cups 112g finely shredded cheddar cheese, divided
- ½ cup 120mL heavy whipping cream
- ½ cup 120mL whole milk
- 2 ounces cream cheese cubed
- 1 4.5-ounce can chopped green chiles
- 1 ¼ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon salt
- 5 cups ~22.5 oz shredded cooked chicken thighs
Optional Garnish (Not Included In Nutrition Info):
- 1-3 tablespoons green onions finely chopped
Instructions
- Sauté Chopped Jalapeño: In a large cast-iron skillet (10 inches or bigger) over medium heat, melt the butter. Add chopped jalapeño and cook for about 1 minute, stirring occasionally.
- Add In Ingredients And Stir: Stir in 1 cup (84g) shredded cheddar, the heavy cream, whole milk, cream cheese, green chiles, spices, and salt. Cook, stirring, until the cream cheese has melted and the mixture is smooth, about 3 to 4 minutes. Then stir in the shredded chicken.
- Top With Shredded Cheese: Reduce stovetop heat to low, flatten mixture in skillet into even layer, then sprinkle on remaining ⅓ cup (28g) shredded cheddar. Cook until cheese topping is melted and bubbling, about 5 minutes.
- Garnish And Serve: Garnish with chopped green onions, if using, and serve.
Notes
Refrigerator Storage: Store the cooked green chile chicken in an airtight container in the fridge for 1-2 days (the timing will depend on how long ago you prepared the cooked shredded chicken). You can then reheat the cooked dish on the stovetop or in the microwave.
Freezer Storage: Freeze in an airtight container for up to 3 months. When ready to eat, thaw overnight in the refrigerator then reheat in a pan on the stovetop over medium heat until warmed throughout or in the microwave for 30-90 seconds, depending on the wattage of your microwave.
Nutrition
Calories: 435kcal | Carbohydrates: 4.6g | Protein: 33.8g | Fat: 30.7g | Saturated Fat: 14.8g | Sodium: 419.1mg | Fiber: 0.8g | Sugar: 1.7g