By TammieV on October 07, 2002
Photo by * Pamela *
Photo by * Pamela *
"This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe."
Serving Size: 1 (295 g)
Servings Per Recipe: 6
"This is a great mild casserole! I don't like cr. of mushroom soup so I used cr. of celery, diced up some roasted red bell peppers and about 1/2 a can of Green Giant Extra Sweet Corn drained and sometimes a few spoonsful of Herdez Salsa Verde to the soup mix. I'm thinking of trying to lightly fry the corn tortillas and drain them before layering in the casserole to enhance the flavor of the corn torillas. This is one of my favorite casseroles. Please try it with the green chiles! I'm not a heat person and green chiles are about flavor not heat so they contribute a lot to the recipe!"
"This recipe is almost identical to the one I have been using! The only difference is that the one that I have calls for 2 cups of cooked and chopped chicken and it also has 1 tbsp flour added to the sour cream. I love this recipe and it freezes so well! I have left out the green chilies to please my picky family, but I think they would be a wonderful addition. I have also substituted montery jack cheese for 1/2 of the required cheese with great results. It was great to see this recipe here--thanks for posting it!"
"Would give this recipe 10 stars if I could. I have given this recipe out several times and everyone love it."
"great recipe and easy. I used less chicken breast as i am not a big meat eater. I used all cream of mushroom soup and added chicken boullion. I didn't have a problem with it being mushy maybe those who did added too much of the broth."
"Great flavor (I'm not sure why other people think it's bland.) The only things I changed where I used chicken I cooked the day before, and homemade broth I added 8oz of cheddar and 8oz of monterey jack I tore up my tortillas and made four layers. This helped it not be as runny. I also used about 2oz of mild canned jalapenos deveined and chopped. I was feeding three people and I think we will get two more meals out of this!! Yummy thank you!"
"This was wonderful! I used Corn Tortillas, and shredded the chicken in the food processor (made it really easy!). My whole family gobbled it up and told me this is a definite "make again"!"
"We made this recipe last nite, it made 2 casseroles, and both are almost gone! Excellent!"
"I have been making this for years, but after reading the comments and ingredients, I can see why some aren't a fan. The way I make it is a little different than this recipe. I think these changes will keep it form being mushy or tasteless. First, I don't use sour cream in the recipe at all, that can be used as a topping once done if you like. Next, I use cream of celery instead of cream of mushroom in addition to the cream of chicken and I add 1/2 cup of broth from the boiled chicken. And last but very important... I lightly fry the tortillas in a small frying pan in some oil. It makes them softer and easier to work with, plus it adds flavor. USE CORN I layer the tortillas in the bottom of casserole dish, add the wet ingredients, layer again with the fried tortillas, wet ingredients again, top ENTIRELY with cheese. USE THE GREEN CHILES PEOPLE!! They aren't hot in any way, just add tons of flavor. Get the Hatch Chilis if you can. I was raised in New Mexico and they're the best! Every time I make this for guests, it's gone is minutes and I always get asked of the recipe! It's a hit at pot luck. You might want to make 2! Enjoy!"
"this is awesome, can make it leaner with more flavor, soups, fat free, sour cream, fat free, add everything plus, taco seasoning and diced jalpenos, add aliitle less what is your soup cans, tiny bit of broth, fiesta mexican cheese, so not so mushy, seriously, awesome...."
"Made this for a couples dinner party and it was a huge success. I didn't change anything in the recipe, and there was plenty of flavor. The spices made the house smell so go, no one could hardly wait to eat."
"My momma use to make something similar but this one beats her recipe. My wife is a picky eater and she just asked of I could make it again...and she hates leftovers! Definitely will make again."
"I made this dish for our Thanksgiving Potluck. I followed the instructions exactly how it was listed. This casserole was DELICIOUS!! It was gone in 15 minutes. I got so many compliments and everyone wanted the recipe! I sprayed some the cooking dish with some non-sticking spray just so the tortillas wouldn't get stuck to the dish. You will not be regret making this dish!!"
"This is very similar to a recipe that I've been using since the mid-70s. I add a can of Rotel tomatoes instead of the green chilies. I also add 2-3 tablespoons of chili powder and Doritos or Tostito chips. This has always been a standard Mexican dish for us."
"Get this stuff away from me. After cleaning up the dinner dishes I STILL ate more!! I used a 14 oz bag of fat free tortillas,which helped compensate for the 1&1/2 lbs of Mexican-Mix cheese I used. I added imitation bacon bits to the cream sauce,heck,I also added heavy cream because I was trying to use it up..Then I sliced a whole can of black olives up as if it weren't enough additions.. I was wondering what size pan to use, I decided on an 11 X 15 glass baking dish,sprayed the heck out of the bottom with no stick spray. I covered with foil,baked for 45mins at 350,till bubbly..let it set for 15 mins so we wouldnt be eating lava..it set up nice!!You cant go wrong with this..lots of leftovers after 4 Giant servings.(4 MORE Giant servings,oh yeah!)"
"It had decent flavor, but we were not big fans..."
"I made this for OAMC. While making it and mixing the soups and sour cream I was a bit unsure about how good it would taste and whether it would freeze and reheat well, but it actually went ok. I wrapped it very well with cling wrap and foil before freezing and partly defrosted it before baking it. I baked it covered with foil for about 45 mins (was still a bit frozen in the middle), then for about 10-15 mins uncovered to get the cheese nice and browned. I was surprised at how nice the flavour was, the way the chicken is cooked makes it tender and flavoursome. I can't get chopped canned chillies here, so I used jarred jalapenos. The tortillas were a bit mushy and lost in the sauce a bit, but they added a nice flavour. My fussy family didn't really enjoy it as much as I did though so I probably won't make it again, but worth a try!"
"This had a nice flavor. It was a texture was a bit mushy and it didn't have enough flavor for my taste. The cream soups flavor was very dominate and the chicken was sort of loss. I paired my casserole with a salad and made for a nice couple of meals.
I might try it again in the future but it won't be one of my go to meals."
"I made this recipe for Cinco de Mayo for a family dinner. I have one grandson who does not eat geen chilies and one who does not eat onions. so I made one casserole without them and one as written. The family enjoyed it very much and I will make it again."