Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- 1 large cooked chicken breast, shredded
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon seasoned salt
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- 1 cup shredded Cheddar cheese
- 2 (4 ounce) cans diced green chiles
- ¾ cup milk
- 2 large eggs
- ¼ cup crushed pork rinds
Why This Recipe Is A Favorite
Pro Kitchen Tips
- To reduce prep time, use pre-chopped vegetables or frozen peppers and onions.
- Simmer the chili mixture gently to allow flavors to meld without drying out the chicken.
Directions
Heat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish. In a skillet over medium heat, warm up a bit of oil and cook the chopped onion until it’s soft and translucent, which should take about 5 minutes. In a mixing bowl, combine the cooked onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in half a cup of shredded Cheddar cheese along with the green chiles. Spread this mixture evenly in the bottom of your prepared baking dish, then sprinkle the remaining Cheddar cheese on top. In another bowl, whisk together the milk and eggs, then mix in the crushed pork rinds. Pour this mixture over the casserole. Pop it in the oven and bake uncovered for around 45 minutes, until the top is set and everything is cooked through.
