Chicken n' Chile Casserole
"Recipe source: Green Chile Bible cookbook"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a bowl mix together the first 6 ingredients (-chicken, cooked).
Step 3
Lightly fry the tortillas in oil and drain.
Step 4
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.
Step 5
Repeat layers, ending with cheese.
Step 6
Bake for 30 minutes.
Step 7
***variations: add 1 cup of sour cream to the soup mixture.
Step 8
***variation: onion cream of mushroom sop and the cheese and stir in 1 jar (8 oz) processed cheese spread into the soup mixture.
Step 9
***variation: omit the corn tortillas and layer the chicken and sauce with 1 package (9 oz) corn chips or tortilla chips
Step 10
***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
No special items needed.