Everyone in the family enjoyed this casserole. I’m definitely making a double batch next time

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup canned green chiles, diced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
3 cups cooked, shredded chicken
1 cup chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh cilantro, chopped (optional, for garnish)

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the diced green chiles, ground cumin, and smoked paprika, stirring to combine.

Add the shredded chicken to the skillet, mixing it with the onion and spice mixture.

Pour in the chicken broth and bring to a gentle simmer.

Reduce the heat to low and stir in the heavy cream, allowing the mixture to thicken slightly.

Sprinkle the shredded cheddar cheese over the top, stirring until melted and the sauce is creamy.

Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro if desired.

For a bit more heat, you can add a diced jalapeño along with the onion. If you prefer a smokier flavor, try using smoked cheddar cheese instead of regular cheddar. For a dairy-free version, substitute the heavy cream with coconut cream and use a dairy-free cheese alternative. You can also add some sautéed mushrooms or spinach for extra veggies and nutrients.