Green Chile Chicken Casserole
Indulge in the comforting flavors of a Southwest classic with this Green Chile Chicken Casserole! Packed with tender shredded chicken, zesty green chiles, and layers of soft corn tortillas, this hearty baked dish is smothered in a creamy sauce infused with bold spices like cumin, garlic, and onion powder. Topped with a gooey blend of cheddar and Monterey Jack cheeses, this casserole emerges from the oven bubbling and golden, ready to delight your taste buds. Perfect for weeknight dinners or potlucks, it’s easy to make with just 20 minutes of prep and serves up to six hungry guests. Garnish with fresh cilantro or green onions for a pop of brightness and savor every bite of this flavor-packed, family-friendly dish!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 2 cups Green chiles (diced, canned)
- 12 pieces Corn tortillas
- 2 cans Cream of chicken soup
- 1 cup Sour cream
- 0.5 cup Chicken broth
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick cooking spray or a bit of oil.
In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, ground cumin, salt, and black pepper. Stir until the mixture is smooth and well combined.
Add the shredded chicken and diced green chiles to the sauce, then mix until everything is evenly coated.
Spread a thin layer of the chicken and green chile mixture over the bottom of the prepared baking dish.
Cut the corn tortillas into quarters. Layer half of the tortilla pieces evenly over the mixture in the dish.
Top the tortilla layer with half of the remaining chicken and green chile mixture, spreading it evenly.
Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the chicken layer.
Repeat the layering process: add the remaining tortillas, the rest of the chicken mixture, and top with the remaining cheeses.
Cover the casserole with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to cool for 5-10 minutes before serving.
Optional: Garnish with chopped fresh cilantro or sliced green onions for added freshness.
Nutrition Facts
Calories |
5659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1417 mg | 472% | |
| Sodium | 9507 mg | 413% | |
| Total Carbohydrate | 365.2 g | 133% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 53.3 g | ||
| Protein | 476.5 g | 953% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 4520 mg | 348% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4929 mg | 105% | |
*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.
