Mexican-Style Green Chile Chicken Casserole
Created by KittenCal on March 17, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 25m
- Recipe #4914
Ingredients
- Oil or butter, as desired
- 1 large onion, chopped
- 4 large garlic cloves,minced (can use more)
- 1 jalapeno peppers, seeded and finely chopped (optional)
- 1 1/3 cups chicken broth
- 1 1/4 cups canned green chilies, drained (can use more)
- 1 to 2 teaspoons cumin
- 2 (10 ounce) cans condesned cream of chicken soup, undiluted
- Seasoned salt and fresh ground black pepper, to taste
- 24 corn tortillas ( you might use a couple less than 24, or use as many as needed)
- 4 cups cooked chopped chicken
- 2 cups shredded cheddar cheese, divided (can use more)
How to Make
-
Step 1: Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
-
Step 2: In a medium heavy pot or saucepan, heat oil or 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 seasoned salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
-
Step 3: 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 2 cups 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.
-
Step 4: Bake uncovered for about 25 minutes or until hot and bubbly.
Nutritional Facts
- Serving Size: 1 (325.3 g)
- Calories 488.9
- Total Fat - 20.3 g
- Saturated Fat - 9.9 g
- Cholesterol - 58.8 mg
- Sodium - 783 mg
- Total Carbohydrate - 62.6 g
- Dietary Fiber - 7.6 g
- Sugars - 10 g
- Protein - 18 g
- Calcium - 583.3 mg
- Iron - 3.1 mg
- Vitamin C - 45.6 mg
- Thiamin - 0.3 mg