Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) chili powder
  • 1/2 tsp (2.5g) cumin
  • 1/4 tsp (1.25g) garlic powder
  • Salt and pepper to taste
  • 1 tbsp (14g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth
  • 8 oz (225g) cream cheese, softened
  • 1 (4 oz/115g) can diced green chilies, undrained
  • 2 cups (200g) shredded cheddar cheese, divided
  • 1/2 cup (50g) shredded Monterey Jack cheese, for topping (optional)

Instructions:

  1. Season chicken with chili powder, cumin, garlic powder, salt, and pepper. Sauté in olive oil over medium heat until cooked through (internal temp 165°F/74°C). Shred using two forks.
  2. Melt butter in the same skillet. Whisk in flour and cook for 1 minute (roux). Gradually whisk in chicken broth until smooth.
  3. Add softened cream cheese and green chilies to the sauce. Stir until the cream cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
  4. Stir in 1 1/2 cups (150g) of the cheddar cheese into the sauce until melted. Fold in the shredded chicken.
  5. Pour the chicken mixture into the prepared baking dish. Top with the remaining cheddar cheese and Monterey Jack (if using). Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  6. Let stand for 5-10 minutes before serving.