Mexican-Style Green Chile Chicken Casserole

READY IN: 45mins


  • 2 -3
    tablespoons butter
  • 1
    large onion, chopped
  • 2 -3
    tablespoons fresh minced garlic (or to taste)
  • 1
    jalapeno pepper, seeded and finely chopped (optional)
  • 1 13
  • 1 14
    cups canned green chilies, drained (can use more!)
  • 1 -2
    teaspoon cumin
  • 2
    (10 ounce) cans cream of chicken soup, undiluted
  • salt and pepper
  • 24
    corn tortillas (you might use a couple less than 24, or use as many as needed)
  • 4
    cups cooked chicken (or use cooked turkey)
  • 2
    cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)


  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
  • Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
  • Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
  • Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
  • Repeat the layers (ENDING with the cheese).
  • Spread the remaining soup mixture over the cheese.
  • Bake uncovered for about 25 minutes or until hot and bubbly.