Ingredients
Main Ingredients
- 1 lb 450g boneless skinless chicken breast, cooked and shredded (optional — can omit for vegetarian)
- 6 –8 jalapeños seeded and finely chopped
- 8 oz 225g cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp salt adjust to taste
- ¼ tsp black pepper
Crunchy Topping
- ½ cup crushed tortilla chips or breadcrumbs / pork rinds for low-carb
- 2 tbsp melted butter
Instructions
- Preheat Oven
- Set oven to 375°F (190°C).
- Lightly grease a 9×9 inch baking dish.
- Make the Creamy Base
- In a bowl, mix cream cheese, sour cream, cheddar, and mozzarella until smooth.
- Stir in jalapeños, seasonings, and shredded chicken (if using).
- Assemble the Casserole
- Spread the mixture evenly into the prepared baking dish.
- Add the Crunchy Topping
- Combine crushed chips with melted butter.
- Sprinkle over the casserole for a crispy finish.
- Bake
- Bake uncovered for 25–30 minutes, until hot, bubbly, and lightly golden on top.
- Cool & Serve
- Let rest for 5–10 minutes before serving so it firms up slightly.