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Nutrition Facts
Serving Size 1 (363g) Recipe makes 8 servings
Calories 452
Calories from Fat 152		(33%)
Amount Per Serving		%DV
	Total Fat 16.9g	25%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 1072mg		44%
Potassium 576mg		16%
Total Carbohydrate 39.9g		13%
	Dietary Fiber 4.6g	18%
	Sugars 3.6g
Protein 35.8g		71%
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Chili Chicken Casserole Menu

janem

New Mexico Style Chili Chicken Casserole

Recipe #107142 | 50 min | 20 min prep | add private note

⁽⁸⁸⁾ RATE IT NOW Print Recipe

By: Chris from Kansas
Dec 29, 2004

This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.

SERVES 8 (change servings and units)

Ingredients

1 (14 ounce) can chicken broth
2 (4 ounce) cans chopped green chilies, drained
1 cup chopped onion
1 cup light sour cream
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 garlic clove, minced
20 (6 inch) corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded low-fat cheddar cheese

Directions

1
Heat oven to 350°F.
2
Coat a 9x13 dish with cooking spray.
3
In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
4
Bring to a boil, stirring constantly.
5
Remove from heat.
6
Spread 1 cup mixture in the dish.
7
Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
8
Repeat layers, ending with cheese.
9
Spread remaining soup mixture over cheese.
10
Bake 30 minutes or until bubbly.
11
Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate.
12
When ready to serve, bake 1 hour, uncover and bake 30 minutes or until bubbly.

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Featured Reviews for This Recipe

From: Chef #1028794

On Nov 4, 2009

My husband can be highly suspicious of 'new food', but this has quickly become one of our favourite dishes! It's perfect to prepare ahead for nights when we're both working, packages easily in single or double portions for freezing, goes from freezer to oven without losing flavour or texture, and is a snap to put together. The only change we make is to add salsa (to spice it up a notch) and/or olives, depending upon what we're craving. This is one of the few dishes for which I now make the effort to have the ingredients on hand at all times. Thanks so much for posting!

0 people found this review helpful

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From: Girlymouth

On Oct 18, 2009

Casserole was not a hit at my house. The flavor was strong and the texture was to runny to really make a meal out of. To salvage it I added cooked rice and wrapped in flour tortillas and baked for a couple minutes. Hubby said that passed.

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From: Karenlee #2

On May 23, 2006

Yum, yum, YUM! Really liked this. Must say, I thought it was way too many tortillas in comparison to the ingredients, so only used a bit more than half of what was called for. My mistake. The dish cried out for more tortilla! Shall follow recipe to the letter next time.

22 people found this review helpful

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From: Chef #244452

On Jul 19, 2006

I loved this recipe. I am a new wife and am trying to learn how to make something other than spaghetti My husband hates corn tortillas so I substituted flour instead. I also used a little taco seasoning instead of cumin. It was great and my husband loved it!