- Servings: 6
|1 lb||Ground Raw Chicken|
|1 cup||Diced Yellow Onion|
|1 tsp||Cayenne Pepper|
|2||, 4-oz Cans Whole Green Chilies, drained and split in half|
|2 cups||Shredded Pepper-jack Cheese|
|3 Tbsp||All Purpose Flour|
|½ cup||Heavy Whipping Cream|
|1 cup||Shredded Smoked Cheddar|
Preheat oven to 375 degrees. Lightly grease an 11x7-inch baking pan. Set aside.
In medium skillet, brown the ground chicken, along with onions, salt, and cayenne until chicken is cooked through, approximately 5-7 minutes.
Arrange half of the green chilies on bottom of prepared baking pan. Top with half the pepper jack cheese and half of the chicken mixture. Repeat layers.
In medium bowl, beat together eggs, flour, milk, and cream. Pour over casserole. Bake 40 minutes. Sprinkle with cheddar cheese. Return to oven about 5 minutes to melt cheese. Cool 5 to 10 minutes before cutting.
Serve this delightful casserole with all of your favorite taco toppings.