Chicken and Chilie Tortilla Casserole
Dive into the comfort of bold Tex-Mex flavors with this irresistible Chicken and Chile Tortilla Casserole. Combining layers of tender shredded chicken, zesty green chilies, creamy salsa verde, and gooey melted Monterey Jack cheese, this dish offers a flavor-packed twist on a classic casserole. Soft corn tortillas soak up the rich, tangy sauce, creating a satisfying, cheesy harmony in every bite. Quick to prep in just 15 minutes, this oven-baked recipe is perfect for busy weeknights or feeding a hungry crowd. Topped with fresh cilantro and green onions, it's as vibrant as it is delicious. Perfect as a standalone meal or paired with a simple side salad, this casserole is your next must-try dinner idea!
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Recipe Information
Ingredients
- 3 cups Cooked and shredded chicken
- 2 4-ounce cans Canned diced green chilies
- 1.5 cups Salsa verde
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 9 large Corn tortillas
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Chopped green onions
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
In a large mixing bowl, combine the shredded chicken, diced green chilies, salsa verde, sour cream, salt, and black pepper. Stir to mix evenly.
Spread a layer of the chicken mixture (about one-third) across the bottom of the prepared baking dish.
Place 3 corn tortillas over the chicken mixture, tearing them as needed to cover the layer completely.
Sprinkle a layer of shredded Monterey Jack cheese (about one-third) over the tortillas.
Repeat the layering process two more times: chicken mixture, tortillas, and cheese, finishing with a generous layer of cheese on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped cilantro and green onions before serving. Enjoy your Chicken and Chile Tortilla Casserole!
Nutrition Facts
Calories |
4041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 303.7 g | 110% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 43.3 g | ||
| Protein | 336.0 g | 672% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2514 mg | 193% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4335 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
