This dish is great to make using meat from a whole cooked chicken (think rotisserie chicken you can pick up at the grocery store ready to go!) Or, I typically make this from a 4-5lb. beer can chicken I have slow cooked on the grill. Cooked chicken breasts can work too! ?
- Chicken Mixture
- 4-5 cups cooked chicken, shredded
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 3 TSP minced garlic
- 1 cup sour cream
- 3 TBSP tomato paste
- Juice from one lime
- 1 cup chicken broth
- Optional: A splash of white wine ?
- 1 heaping TBSP oregano
- 1 heaping TBSP cilantro
- 1 minced jalapeno
- 1 dash hot sauce
- 1/3 cup uncooked white rice
- 1 TBSP cumin
- 4 TBSP chili powder
- 1 TBSP ancho chili powder
- 1 TSP paprika
- 1/2 TSP cayenne pepper
- Salt and pepper
- 2 cups shredded Colby jack cheese
- 2 cups crushed tortilla chips, salted
- Canola oil
- 10-12 slices pickled jalapenos
Shred your cooked chicken into a medium mixing bowl. Saute the bell pepper, onion, jalapeno, and garlic until softened in 2 TBSP of canola oil. Add this to the chicken along with the remaining chicken mixture ingredients (making sure to salt and pepper everything as you go to taste). NOTE: Mixture should be fairly thick but with enough liquid to cook the rice, so just a little runny is ok!
Oil a 7 x 11 baking dish with canola oil. Add the chicken mixture. Then, layer the cheese (it should fully cover the chicken mix so add more cheese if needed), crushed tortilla chips, oil drizzle, and pickled jalapenos.
Bake at 375 uncovered for 25-30 minutes or until entire dish is very bubbly and golden brown along the edges.
Remove from oven and let stand 10-15 minutes before serving. Top servings with sliced black olives, fresh diced tomato, sour cream or whatever you like and Enjoy!! If it turns out bad, please feel free to blame me ?
PS-After writing this recipe out (that I normally keep stored in my head along with all my other recipes) I now know why I don’t typically follow recipes! There is too much reading!! ?
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