Green Chile-Chicken Casserole

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.

Yield: 12 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 29%
  • Fat: 10.8g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 23.9g
  • Carbohydrate: 34.3g
  • Fiber: 3.2g
  • Cholesterol: 66mg
  • Iron: 1.5mg
  • Sodium: 693mg
  • Calcium: 270mg

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

  1. Preheat oven to 350°.
  2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
  3. 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.
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