Ingredients
2 cups all-purpose flour1/2 cup grated Parmesan cheese2 teaspoons baking powder6 tablespoons cold butter, cubed3/4 cup plus 2 tablespoons heavy whipping cream3 ounces cream cheese, softened1/2 cup sour cream1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 can (10 ounces) green enchilada sauce2 cans (4 ounces each) chopped green chiles2-1/2 cups shredded rotisserie chicken (about 10 ounces)1-1/2 cups shredded Colby-Monterey Jack cheese
Preparation
Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces.
Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°.
In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full).
Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.
