Community Pick
Mexican-Style Green Chile Chicken Casserole
"This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!"
photo by Billy Green
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 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 1⁄3 cups chicken broth
- 1 1⁄4 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)
directions
- 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.
Questions & Replies
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Reviews
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Until the internet was really taking off I suffered spending time trying to find this recipe exactly as the picture and ingredients matched the description of a dish I had in 1984 height of the Cold War traveling to Galveston via Houston with local girl from the USAF base we were stationed at, To us from NY it was like the ultimate White lasagna with those Corn chips which were new to us from up north. You see over the years the mistake finding this recipe, was me looking for flour tortillas which allrecipes end as enchiladas But what remember was an Ooey Gooey casserole, and I mean Ooey Gooey, I should have married that girl outright then and there, This dish has to be it, 5000 calories plus fed six of hungry beer drinking Airman for entire weekend at the beach -
Being from New Mexico, I thought my way of making this casserole was the best..WRONG!!! I tried your recipe, similar to mine, but yours is SOOOOOO much better! We loved it!!! I used 3, yes 3 jalapenos, and next time will add more Hatch chile. I (we)like things HOT and SPICY, just how I like my men!! LOL Kittencal, I have tried numerous recipes from you and they ALL have been wonderful! Thanks for sharing with us!!! -
I need to re-review this recipe. This recipe has become one of my all time favorite casseroles. I am not generally a fan of casseroles but this is truly a delicious dish that has so many possibilities. I have added fresh sweet corn when in season and OH MY does that add a layer of delish! I have used black beans also for protein and fiber and flavor. This is cooling on my oven now, and I am SO glad I have this recipe. It is one of the few things that EVERYONE in the house eats. I have always adjusted the tortillas down to about 14-16, and I pour a quarter cup of water over the top just before baking to really moisten the tortillas up. You really don't want any dry areas before baking. YUM and THANKS. NOTE: Don't fear the green chili it is excellent. I buy cans of whole green chilis - it seems I can't put too many in no matter how many I use! :) -
Made this last night... it sounded like a creamy comfort dinner... I made it using tostada shells because that's what I had and added 1c. of corn. My Hubby liked it but I was on the fence. Before putting away the leftovers I crunched up a few more tostada shells and added a handful of pepitas.... Warmed up for breakfast and yes lunch, I'm a believer ... I'll make this again. Seams like the kind of recipe that you can mess around with. -
Delicious with a capital " D " ! I call this comfort food and this is now on regular menu rotation in our house. Simple to prepare and so easy to make too. I roast a chicken a day in advance but certainly you could use a store bought roasted chicken. Serve with sour cream. Thanks for such a great recipe.
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Tweaks
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1/2/2021 Like the others, I have been making this for years but my version is much easier as I use tortilla chips instead of the corn or flour tortillas. I also use 8 oz of sour cream mixed with one can cream of chicken soup and layer just as her recipe calls for but no jalapeño, cumin and less chicken broth. I just made this for our Arizona Christmas Eve Mexican food dinner to serve 9 people along with a pot of Anasazi beans...yummy! -
Jalapenos to taste are a must in this recipe!!! -
Kittencal...this is some yummy dish. My husband requested I make a 'tex-mex' casserole from leftover roast chicken and some Anaheim chilis from the garden. I had to substitute flour tortillas for the corn and a cup of sour cream because I was a can shy of the cream of chicken. Served with a fresh salad of diced tomatoes, scallions and avocados....so sooo good. Of course had to have the pre-requisite Margarita to go with it all :-) Thanks for the inspiration!
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