Green Chili Casserole
Dive into comfort food bliss with this Green Chili Casserole, a creamy and cheesy masterpiece perfect for weeknight dinner or casual gatherings. Packed with tender shredded chicken, flavorful diced green chilis, and a luscious homemade cream sauce made with sour cream and cream cheese, this layered casserole delivers bold Southwestern flavors in every bite. Soft corn tortillas create the perfect base for layers of Monterey Jack and cheddar cheese, adding a gooey, golden topping you'll love. With just 20 minutes of prep time and simple pantry seasonings like cumin and garlic powder, this easy-to-make casserole is as approachable as it is delicious. Serve it bubbling hot, garnished with fresh cilantro, and pair with a crisp green salad or Mexican-style rice for a complete meal your family will crave. Keywords: Green Chili Casserole, cheesy casserole, Southwestern recipe, chicken casserole, easy weeknight dinner, layered casserole.
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 2 4-ounce cans canned diced green chilis
- 1 cup sour cream
- 8 ounces cream cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 large corn tortillas
- 1 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan over medium heat, melt the butter. Stir in the flour, cooking for 1 minute to create a roux.
Gradually whisk in the chicken broth, stirring constantly, until the mixture thickens (about 3-4 minutes).
Add the cumin, garlic powder, onion powder, salt, and black pepper to the mixture. Stir well.
Reduce the heat to low and whisk in the cream cheese and sour cream until combined and smooth. Remove from heat.
In a mixing bowl, combine the shredded chicken and canned green chilis.
Grease a 9x13-inch baking dish with cooking spray. Spread a small amount of the cream sauce on the bottom of the dish.
Layer 2-3 corn tortillas on the bottom of the dish, tearing them as needed to fit.
Spread half of the chicken and green chili mixture over the tortillas, followed by one-third of the cream sauce and one-third of the shredded Monterey Jack and cheddar cheese.
Repeat the layers: tortillas, the remaining half of the chicken mixture, another third of the sauce, and another third of the cheeses.
Top the final layer with tortillas, the remaining cream sauce, and the remaining shredded cheeses.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
Let the casserole rest for 5-10 minutes after removing from the oven. Slice and serve warm!
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.3 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 567 mg | 44% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 528 mg | 11% | |
*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.
