Green Chile Chicken Casserole

Total Time
Prep 20 mins
Cook 30 mins

Easy to make with chicken or leftover turkey. Can also be made ahead and frozen, but increase baking time (cook covered for 1 hour, remove foil and then bake until bubbly and slightly browned on top).

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft.
  3. Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk.
  4. Bring to a boil, stirring constantly.
  5. Remove from heat.
  6. Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
  7. Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.).
  8. Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese.
  9. Bake at 350°F for 30 minutes or until bubbly.
Most Helpful

4 5

Very tasty, easy to make. I added black olives and since I had no soup, made my own cream gravy with the broth from the chicked I boiled.

4 5

This was really good Sharlene. I first had a similar dish at a church luncheon a few years ago, and I've been wanting to replicate it. I only used 1 cup of chicken broth and I mixed the chicken into the soup mixture. I bet this would be good with crushed tortilla chips too. Thanks for sharing.