Prep 45 mins
Cook 35 mins
This is a very authentic New Mexican dish. It is a favorite in many restaurants but this is my Mom's recipe with her special touch, so it is much better then what the restaurants serve! You can add more or less green chili depending on your taste. Enjoy!
- 4 -5 boneless chicken breasts
- 2 cans cream of chicken soup or 2 cans cream of mushroom soup
- 2 -3 cups chopped green chili peppers (more/less)
- 1⁄2 cup diced onion
- 3 -4 cups shredded cheddar cheese
- 1 1⁄2 teaspoons garlic salt (more/less)
- 1 teaspoon salt (more/less)
- 1 package corn tortilla
- Boil chicken 40-45 minutes until cooked and tender.
- Let chicken cool and then shred.
- Combine soup, green chili, garlic salt, salt, and chicken in large pot and simmer about 15 minutes.
- Add water if mix is too thick.
- Heat a small amount of oil in a pan and dip tortillas individually until soft but not too greasy.
- Then line tortillas in bottom of cassarole dish.
- Do not double stack but they can over-lap.
- Pour half the chicken mixture over tortillas.
- Then sprinkle onions and cheese over the top.
- Repeat with another layer of tortillas,chicken mixture and onions.
- Adding enough cheese to cover entire top of dish.
- Bake at 350 for 30- 40 minutes or until cheese on top starts to brown slightly.
- Serve with shredded lettuce, tomatoes, black olives and sour cream.
- Refried beans or spanish rice are both good side dishes.
Delicioso! For some time I've been planning to try green chili instead of Rotel in my king ranch casserole, and this recipe inspired me to finally do it. I actually came to food.com looking for a green chili chicken enchilada recipe, but decided this would be just as good and much easier. I was right! So, as a fellow Southwesterner, I mixed a 13-oz tub of mild Bueno green chili (made in N.M.)with 2 cans cream of chicken, some chicken broth for more liquid, and in addition to the other spices I added some coriander. I didn't cook it, I just spread the sauce on the layers, sprinkled the chicken, cheese and onion and top of each layer, and it turned out peachy. Didn't dip the tortillas either--just cut 'em up and layered them raw. These amounts made a very generous 13 X 9 pan. I will probably never make king ranch again--this casserole is king! Thanks for sharing.
Very yummy recipe. I sped up the cooking time by cutting the chicken into strips (with the 'grain' of the meat) and then microwaving until cooked. I then covered it in ice to quick-chill and then shredded. I also used about a cup of roasted green chilis (about 8 chilis). It took about 12 corn tortillas for the two layers. I made in an 9x13 pan. Next time, I'll probably use a slightly smaller pan so they aren't quite so thin, but they were really good! Thx for the recipe!
Fabulous recipe! I live in Las Cruces, New Mexico and was looking for a dish comparable to our local delicious restaurants. This dish fit the bill! It was easy to make and tasted incredible! Thank you Lisa!