Green Chile-Chicken Casserole

Green Chile-Chicken Casserole Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.
4

Worthy of a special occasion

Yield:

12 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 335
Caloriesfromfat 29 %
Fat 10.8 g
Satfat 5.9 g
Monofat 2.7 g
Polyfat 1.2 g
Protein 23.9 g
Carbohydrate 34.3 g
Fiber 3.2 g
Cholesterol 66 mg
Iron 1.5 mg
Sodium 693 mg
Calcium 270 mg

Ingredients

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Note:

Theresa Marquez,

November 2003
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