New Mexico Style Chili Chicken Casserole

READY IN: 50mins
Recipe by Chris from Kansas

This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.

Top Review by Kim M.

My family really liked this casserole. Very similar to an enchilada recipe that I make. I seemed to have too much to fit in a 9 x 13 pan; so I separated the ingredients into a 9 x 13 and a 8 x 11 pan. Made alot!! We are having leftovers tomorrow for lunch... Thanks for a great recipe. P.S. I softened the onion and garlic in the microwave with a tablespoon of margarine before I began to mix the ingredients. I also added the sour cream after boiling the soup mixture. I baked covered for 30 minutes at 350 and then uncovered the casserole and continued to bake for 10 to 15 minutes longer.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Coat a 9x13 dish with cooking spray.
  3. In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
  4. Bring to a boil, stirring constantly.
  5. Remove from heat.
  6. Spread 1 cup mixture in the dish.
  7. Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
  8. Repeat layers, ending with cheese.
  9. Spread remaining soup mixture over cheese.
  10. Bake 30 minutes or until bubbly.
  11. Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

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