Tuesday, June 19, 2012

Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

This cheesy south-of-the border casserole is perfect for serving a crowd. If you only have a few people to serve, divide the recipe between two smaller baking dishes and freeze one for another meal.
Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.
Yield: 12 servings (serving size: about 3/4 cup)


  • 1 1/3 cups fat-free, less-sodium chicken broth 
  • 1 cup canned chopped green chiles, drained
  • 1 cup chopped onion 
  • 1 cup fat-free sour cream 
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
  • garlic clove, minced 
  • Cooking spray
  • 24 (6-inch) corn tortillas
  • 4 cups shredded cooked chicken breast (about 1 pound) 
  • 2 cups (8 ounces) finely shredded sharp cheddar cheese 


  1. Preheat oven to 350°.
  2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
  3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.


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