Instructions

• Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick spray.
• In a large bowl whisk together the milk, heavy cream, eggs, kosher salt, cracked pepper, onion powder and garlic powder until smooth and uniform.
• If not already, thinly slice or cube the grilled chicken to about 1/4-inch pieces and dice the red and green bell peppers.
• Set aside a small portion of the sliced/cubed chicken and a small amount of each diced pepper to use as garnish.
• Pour the egg mixture into the prepared baking dish. Evenly distribute most of the chicken and both diced peppers over the liquid.
• Sprinkle 1 1/2 cups of the sharp cheddar cheese and all of the pepper jack cheese evenly over the chicken and peppers. Reserve the remaining 1/2 cup of sharp cheddar for the final topping.
• Arrange the frozen tater tots (2 pounds) in a single, even layer over the cheeses to cover the surface.
• Bake at 350°F for 35–40 minutes, until the tater tots are golden and the custard is set (a knife inserted near the center should come out mostly clean).
• Remove the casserole from the oven, sprinkle the reserved 1/2 cup sharp cheddar evenly over the top, and return to the oven. Bake an additional 8–10 minutes, until the cheese is melted, bubbling, and just beginning to brown.
• Remove from the oven and let rest 5 minutes. Garnish with the reserved chicken pieces, reserved diced peppers and the chopped green onions. Serve with cilantro and sour cream.