Mexican-Style Green Chile Chicken Casserole

Ingredients

• 2-3 tablespoons butter
• 1 large onion, chopped
• 2-3 tablespoons fresh minced garlic (or to taste)
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 1 1/3 cups chicken broth
• 1 1/4 cups canned green chilies, drained (can use more!)
• 1-2 teaspoon cumin

• 2 (10 ounce) cans cream of chicken soup, undiluted
• salt and pepper
• 24 corn tortillas (you might use a couple less than 24, or use as many as needed)
• 4 cups cooked chicken (or use cooked turkey)
• 2 cups cheddar cheese or monterey jack and cheddar cheese blend, shredded and divided (or to taste)

Directions

1. 1

   Set oven to 350 degrees.

2. 2

   Grease a 13 x 9-inch baking dish.

3. 3

   In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.

4. 4

   Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.

5. 5

   Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.

6. 6

   Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).

7. 7

   Repeat the layers (ENDING with the cheese).

8. 8

   Spread the remaining soup mixture over the cheese.

9. 9

   Bake uncovered for about 25 minutes or until hot and bubbly.