Alice Snelling's Green Chile Chicken Casserole

“If you're a fan of green chilies, this recipe is for you. It's actually not too spicy and you can make it milder still by omitting the can of green chilies. It is really a delicious meal I could just gobble up, and it couldn't be simpler to prepare: just mix everything together and bake. You can do quite a bit of improvising with this recipe. For example. chopped onions would be a good addition. I especially like the taste of 505 brand enchilada sauce in this recipe.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked chicken
  • 1 cup green enchilada sauce
  • 1 (4 ounce) can diced green chilies (optional)
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 14 cup water
  • 1 12 cups shredded cheddar cheese
  • 6 -8 flour tortillas (8-inch size)

Directions

  1. Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking dish.
  2. Tear the chicken into bite-sized pieces. In a large bowl, combine the chicken, enchilada sauce, canned chilies if used, soup, water, and half the cheese. Tear tortillas into strips approximately 1-inch wide. Tear the strips crosswise into squares and add the squares to the chicken mixture. Transfer the mixture to prepared casserole dish and sprinkle remaining cheese on top (it's delicious with lots of cheese).
  3. Bake in preheated oven for 35-40 minutes or until bubbly and cheese is melted.
  4. Variation: do not add the water or the tortillas to the chicken mixture ~ mixture will be stiffer. Use the mixture to fill the whole tortillas at one end and roll the tortilla around the mixture somewhat like a cigar. Place these in a casserole dish and pour any remaining chicken mixture evenly over the top. Bake as above.

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