Creamy Chicken and Chile Casserole
Get ready to elevate your dinner table with this indulgent Creamy Chicken and Chile Casserole! This comforting dish combines tender shredded chicken with the smoky heat of diced green chiles, all enveloped in a luscious blend of sour cream, cream cheese, and a creamy chicken soup base. Layers of soft corn tortillas and a melty duo of cheddar and Monterey Jack cheeses create the perfect balance of textures, while a hint of garlic and onion powder adds depth to every bite. Perfect for busy weeknights or a crowd-pleasing potluck dish, this casserole comes together in just under an hour and serves up to six. Top it with fresh cilantro for a bright finishing touch and serve it warm for a meal that’s irresistibly rich and satisfying. Your family will love this Mexican-inspired comfort food classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 2 4-ounce cans Green chiles, diced
- 1 cup Sour cream
- 8 ounces Cream cheese, softened
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 10.5-ounce can Canned cream of chicken soup
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 10 small Corn tortillas
- 0.25 cup Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.
In a large mixing bowl, combine sour cream, softened cream cheese, cream of chicken soup, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well incorporated.
Stir in the diced green chiles, shredded chicken, 1 cup of cheddar cheese, and 1/2 cup of Monterey Jack cheese. Mix well.
Layer 5 corn tortillas on the bottom of the prepared baking dish, overlapping slightly to cover the base.
Spread half of the chicken mixture evenly over the tortillas.
Repeat with another layer of 5 corn tortillas and the remaining chicken mixture.
Sprinkle the remaining cheddar cheese and Monterey Jack cheese evenly on top.
Cover the casserole loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
4702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.5 g | 363% | |
| Saturated Fat | 159.6 g | 798% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1346 mg | 449% | |
| Sodium | 6976 mg | 303% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 32.0 g | ||
| Protein | 357.1 g | 714% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 3302 mg | 254% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3046 mg | 65% | |
*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.
