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Creamy Green Chile Chicken Cobbler

Total Time

Prep: 30 min. Bake: 35 min.


8 servings

Updated: Nov. 22, 2022
Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. —Johnna Johnson, Scottsdale, Arizona
Creamy Green Chile Chicken Cobbler Recipe photo by Taste of Home
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  • 2 cups all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons baking powder
  • 6 tablespoons cold butter, cubed
  • 3/4 cup plus 2 tablespoons heavy whipping cream
  • 3 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) green enchilada sauce
  • 2 cans (4 ounces each) chopped green chiles
  • 2-1/2 cups shredded rotisserie chicken (about 10 ounces)
  • 1-1/2 cups shredded Colby-Monterey Jack cheese


  1. 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.
  2. Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°.
  3. 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).
  4. 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.

Test Kitchen tips
  • On average, a 2-pound rotisserie chicken will yield about 3 cups chicken.
  • If you don't have an 11x7-inch baking dish, a 13x9-inch or other shallow dish that is at least 2-1/2 quarts will work.
  • Nutrition Facts

    1-1/4 cups: 581 calories, 39g fat (22g saturated fat), 132mg cholesterol, 1076mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 25g protein.

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