Spicy Green Chilies Chicken Casserole

Submitted by kfjames

"A spicy version of the traditional New Mexico favorite. The chili's are increased to add flavor and heat. I also poach the chicken in butter and herbs like salt, pepper, Mexican oregano, coriander and cumin to add flavor. I love this stuff for breakfast(with a fried egg on top), lunch and dinner. Its even better the next day warmed over in the microwave."

 

• Ready In: 1hr 25mins
• Ingredients: 14
• Serves: 8

ingredients

• 2 tablespoons butter
• 1 large white onion, chopped
• 3 garlic cloves, minced
• 2 large jalapenos, seeded and chopped
• 2 (14 ounce) cans cream of chicken soup
• 1 1⁄3 cups chicken stock
• 3 -4 cups green chilies, roasted and chopped
• 1⁄2 cup of canned chopped jalapeno
• 3 tablespoons cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups cheese (i like a shredded Mexican blend)
• 4 cups chopped cooked chicken
• 18 corn tortillas

directions

1. Melt butter in a large dutch oven.
2. Saute onion for about 5 minutes in butter.
3. Add garlic and saute for another 2 minutes don't let the garlic burn.
4. Add jalapeno and saute for another 2 minutes.
5. Add chicken soup, cumin, salt, pepper and stock then simmer for 10-15 minutes.
6. In a 9x13 casserole dish ladle about a cup of the soup mixture.
7. Tear 6 tortillas into quarters and layer over the soup mixture.
8. Layer a third of the chicken and a third of the cheese over the tortillas.
9. Ladle a third of the soup mixture over the chicken and cheese.
10. Repeat layers ending with chicken, cheese and the last of the soup mixture. You should have 3 layers.
11. Bake in a 350°F oven for 25-30 minutes.
12. Enjoy.