Chicken n' Chile Casserole
"Recipe source: Green Chile Bible cookbook"
Categories: Dinner, Lunch, Main Dish, Casseroles, Poultry, Chicken, Dairy, Cheese, Southwest, Cooking With Condensed Soup, Quick Meals, Potluck, Weeknight Meals, Oven Bake, Stove Top, Cooked Chicken or Beef, Cooked Chicken more
Recipe: #27949 September 03, 2017
- Serving Size: 1 (421.3 g)
- Calories 550.8
- Total Fat - 18.7 g
- Saturated Fat - 7 g
- Cholesterol - 145.4 mg
- Sodium - 1289.9 mg
- Total Carbohydrate - 75.5 g
- Dietary Fiber - 10.6 g
- Sugars - 16.2 g
- Protein - 22 g
- Calcium - 301.8 mg
- Iron - 3.4 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.3 mg
Preheat oven to 350 degrees F.
In a bowl mix together the first 6 ingredients (-chicken, cooked).
Lightly fry the tortillas in oil and drain.
Line a 9 x 13 inch baking dish with half of the tortillas, add half of chicken mixture, half of the onions and half of the cheese.
Repeat layers, ending with cheese.
Bake for 30 minutes.
***variations: add 1 cup of sour cream to the soup mixture.
***variation: onion cream of mushroom sop and the cheese and stir in 1 jar (8 oz) processed cheese spread into the soup mixture.
***variation: omit the corn tortillas and layer the chicken and sauce with 1 package (9 oz) corn chips or tortilla chips
***variation: omit the chicken from the soup mixture. Omit the onions and cheese from the recipe. Add 1/2 cup sherry to the sauce and pour over the baking chicken pieces, bake, uncovered 20 minutes longer.
Tips & Variations
No special items needed.