★Ingredients
2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
1 can (10 oz) red enchilada sauce
1 can (10 oz) refrigerated biscuit dough (8 biscuits)
1 cup shredded cheddar cheese
1 cup sour cream
1 can (4 oz) diced green chilies
1 cup shredded Monterey Jack cheese
1 small onion, finely chopped
1 teaspoon ground cumin
1 cup frozen corn kernels (optional)
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
2 tablespoons olive oil (for cooking the onions)
Sliced green onions (for garnish)
★Instructions
Preheat the oven to 350°F (175°C).
- Cook the onion* Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes, until softened. If you’re using frozen corn, add it now and cook for an additional 2-3 minutes. Stir in the diced green chilies, cumin, garlic powder, and oregano, cooking for another minute before removing from heat.
Prepare the biscuit dough* Cut the refrigerated biscuits into quarters.
- Mix the ingredients* In a large bowl, combine the cooked chicken, sour cream, enchilada sauce, cooked onion mixture, salt, and pepper. Add the biscuit pieces and mix until everything is well-coated.
- Assemble the casserole* Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly, then sprinkle the shredded cheddar and Monterey Jack cheese on top.
- Bake* Place the casserole in the oven and bake for 25-30 minutes, or until the biscuits are fully cooked and the cheese is melted and bubbly.
- Garnish* Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with fresh cilantro and sliced green onions.
Serve warm and enjoy this cheesy, comforting dish!!