Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (approx. 680g)
  • 1 (16-ounce) jar salsa verde (approx. 450g)
  • 1 (8-ounce) package cream cheese, softened (approx. 225g)
  • 1 cup shredded Monterey Jack cheese (approx. 100g)
  • 1/2 cup sour cream (approx. 115g)
  • 1/4 cup chopped fresh cilantro, plus more for garnish (approx. 6g)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper to taste
  • 2 cups all-purpose flour (approx. 250g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed (approx. 113g)
  • 3/4 cup buttermilk (approx. 180ml)
  • 1 cup shredded cheddar cheese (approx. 100g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. In the skillet, combine shredded chicken, salsa verde, softened cream cheese, Monterey Jack cheese, sour cream, cilantro, cumin, chili powder, salt, and pepper. Stir well to combine and heat through.
  3. Pour the chicken mixture into a greased 9x13 inch baking dish.
  4. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Gently stir in the buttermilk and cheddar cheese until just combined. Do not overmix.
  7. Drop spoonfuls of biscuit dough evenly over the chicken mixture.
  8. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.
  9. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro.