Servings: 10

2.5 lbs Chicken Thighs (41.4 oz) 2.5 lbs Chicken Thighs (41.4 oz)
Salt Salt
Pepper Pepper
Cayenne pepper Cayenne pepper
Pat of butter (for sautéing onions and peppers) Pat of butter (for sautéing onions and peppers)
1 Medium Yellow Onion, diced 1 Medium Yellow Onion, diced
1 Medium Green Pepper, Diced 1 Medium Green Pepper, Diced
2 Cups Sour Cream (This is how much I used but I might use less next time) 2 Cups Sour Cream (This is how much I used but I might use less next time)
7oz can Diced Hatch Green Chili Peppers, drained 7oz can Diced Hatch Green Chili Peppers, drained
16 oz Pepper Jack Cheese (Or whatever you want), grated 16 oz Pepper Jack Cheese (Or whatever you want), grated
1 package Red Chili Enchilada Sauce (Frontera Brand) 1 package Red Chili Enchilada Sauce (Frontera Brand)

Preheat oven to 350 degrees F. Grease 9x13 casserole dish however you like. I used a light spray of coconut oil.
Place chicken thighs in casserole dish, fatty side up. Season with salt, pepper, and cayenne pepper. Put in oven until done, about 30 minutes. I should note that you can put thighs in there at 425 degress F for a shorter amount of time, about 20 minutes, but I don’t have a lot of kitchen space so I like to let them bake slower so I don’t have to take them out and work around them when I prepare the other stuff.
While the chicken is baking, heat up a skillet on medium high, add the butter, let the butter melt and heat up, then add the onion and bell pepper. Sauté until onions caramelize and the peppers are tender. Remove from heat once done.
When chicken is finished, remove thighs from casserole dish and shred. You’ll probably have lots of juice left in the dish. Drain it and save it for something else if you want, but it needs to be removed from the dish.
Place shredded chicken in large mixing bowl, add the sauteed onions and peppers, the can of hatch green chilis, sour cream, and about half of the shredded cheese. Mix together well and spread out evenly back into the casserole dish.
Cover the mixture in the enchilada sauce and then top with remaining cheese. Place back in oven, set to broil and let it heat until the sauce and cheese is bubbling.

Serves: 10  Serves: 10
Calories: 484  Calories: 484
Fat: 30.9  Fat: 30.9
Carbs: 4.6  Carbs: 4.6
Protein: 40.8  Protein: 40.8