Ingredients:

  • 3 cups cooked chicken breast, shredded
  • 2 cups long-grain white rice, cooked
  • 1/2 white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 15 oz red enchilada sauce
  • 4 oz cream cheese, softened and cubed
  • 4 oz diced green chiles
  • 1/2 cup low-sodium chicken broth
  • 1.5 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease your 9x13 baking dish.
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 diced white onion and cook 5 minutes until translucent and fragrant.
  3. Stir in 3 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until the aroma fills the room.
  4. Pour in 15 oz red enchilada sauce, 4 oz diced green chiles, and 1/2 cup chicken broth. Bring to a low simmer.
  5. Add 4 oz softened, cubed cream cheese to the skillet. Whisk constantly until the sauce is smooth and velvety.
  6. In a large bowl (or right in the skillet if it's big enough), fold together the 3 cups shredded chicken and 2 cups cooked rice with the warm sauce.
  7. Fold in 1/2 cup of the Monterey Jack cheese into the mixture. This ensures cheese strings throughout the entire dish.
  8. Spread the mixture evenly into your prepared baking dish. Smooth the top with a spatula.
  9. Sprinkle the remaining 1 cup Monterey Jack and 1 cup sharp cheddar over the top.
  10. Place in the oven for 30 minutes until the cheese is bubbling and slightly browned at the edges.