Chipotle Cheese Chicken Gnocchi Bake

• 1 lb chicken breast, cooked and diced
• 16 oz potato gnocchi
• 1 can (15 oz) diced tomatoes
• 1 cup frozen corn
• 1 can (4 oz) diced green chilies
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 2 tbsp chipotle seasoning
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt to taste
• 1/4 cup chopped green onions

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions and set aside.
3. 3 In a large bowl, mix cooked gnocchi, diced chicken, diced tomatoes, corn, and green chilies.
4. 4 In a separate bowl, whisk together sour cream, milk, chipotle seasoning, cumin, garlic powder, and salt.
5. 5 Combine the wet mixture with the gnocchi mixture until well coated.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Top with shredded cheeses.
8. 8 Bake uncovered for 30 minutes or until bubbly and cheese is melted.
9. 9 Garnish with chopped green onions before serving.

Equipment

• 9x13 inch baking dish
• oven

Variations

• Substitute diced chicken with black beans for a vegetarian option.
• Add crumbled cooked bacon for extra flavor.

Substitutions

• If you can't find chipotle seasoning, use chili powder with a dash of smoked paprika.
• Use half-and-half in place of milk for a richer texture.

Pairings

• Creamy avocado lime dressing
• Sparkling agua fresca

Nutrition

Tips

• For extra spice, add another tablespoon of chipotle seasoning.
• This dish tastes even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating in a preheated 350°F oven.

Serving Suggestions

• Pairs well with a simple green salad.
• Serve with warm cornbread on the side.

FAQ