New Mexico Style Chili Chicken Casserole
Experience the bold, zesty flavors of the Southwest with this New Mexico Style Chili Chicken Casserole, a comforting dish that's as easy to make as it is delicious. Featuring layers of tender shredded chicken seasoned with garlic, cumin, and perfectly roasted Hatch green chiles, this casserole is bound together with a creamy sauce of sour cream, chicken soup, and a hint of broth for added richness. Softened corn tortillas create a delightful texture, while the blend of melted cheddar and Monterey Jack cheeses gives each bite an irresistibly gooey finish. Perfect for weeknight dinners or gathering with loved ones, this crowd-pleaser bakes to golden perfection in just 30 minutes. Garnish with fresh cilantro for a touch of brightness and serve up a slice of classic New Mexico comfort.
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 1 cup Hatch green chiles, diced
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 0.5 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 small corn tortillas
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, warm the vegetable oil. Once hot, lightly fry each corn tortilla for about 10 seconds per side to soften them. Set the tortillas aside on a plate lined with paper towels to absorb excess oil.
In a mixing bowl, combine the shredded chicken, diced Hatch green chiles, garlic powder, cumin, salt, and black pepper. Stir until evenly mixed.
In another mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth to form the sauce base.
Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
Start assembling the casserole by laying 4 corn tortillas across the bottom of the dish, overlapping slightly if needed.
Spread one-third of the chicken mixture over the tortillas, followed by one-third of the sauce mixture. Then sprinkle one-third of the cheddar and Monterey Jack cheeses over the sauce.
Repeat the layers two more times in the same order: tortillas, chicken, sauce, and cheese. Save a little extra cheese for the top layer if desired.
Cover the dish 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 is bubbly and slightly golden on top.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 5551 mg | 241% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 36.6 g | ||
| Protein | 350.4 g | 701% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 3291 mg | 253% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3406 mg | 72% | |
*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.
