20 Reviews of Mexican-Style Green Chile Chicken Casserole

From: lazyme

On Aug 10, 2006

This was very good - and pretty simple. I only had flour tortillas, so I used those. They were a little big for the dish, so I cut the tortillas into strips, which worked well. My teenager really liked this alot, and nuked leftovers for breakfast. Thanks, Kitten.

From: Chabear01

On Sep 13, 2006

Made this up per your recipe, making it instead into a 8x8 and smaller pan to freeze. The 8'x8' was eaten tonight for our dinner, and totally demolished...not even enough to bother washing up after leftover...lol. Sure am glad I made smaller one for later. Thank you for delicious meal and recipe, will make this again.

From: PaulaG

On Aug 29, 2006

This is a variation of a dish that I have made for years. It is a real lifesaver on a busy weeknight. I reduced the recipe for 4 generous servings. The garlic was increased slightly. I did use the jalapeno for added zip and cut the tortillas in 1/4's then layered them in the pan. The chicken was frozen white meat that was prepared using my Chicken Mix and Broth. Served this with a side salad for a delicious and quick meal.

From: Chef #370713

On Oct 26, 2006

My husband is mexican, and I make authentic mexican food, but its alot of work, I tried this and my husband and kids had no idea that I didn't slave all day. Love the recipe, thanks.

From: LAURIE

On Aug 16, 2006

I made 1/2 this recipe in 8x8 pan. I too used flour tortillas and fit them into the pan. Somehow the green chilies walked off (shock) so I added a couple more jalapenos chopped fine. DBF loved it and wished there was more! The rest of us had mixed feelings but we are not big jalapeno people. I used mexi cheese mix and some leftover chicken. I would make this again for DBF cause it was very easy to do, and filling. Thanks Kitten!

From: cali~jenn

On Feb 7, 2009

hubby would have given 4 but i think hes crazy, i loved this dish. i used 2 chicken breasts, seasoned with steak seasoning and browned on both sides until cooked through. then while they were cooling i cooked the onions and garlic up making the green sauce. i used 3 4oz. cans of mild green chilis and 1 4oz. can of hot green chilis, leaving out the jalepeno. it had a slight little bit of spice but not too much (kids could eat it). i will make this again, maybe adding a layer of black beans since i love black beans in everything. thanks for this recipe i loved it! cant wait to eat the leftovers tonight!

From: Vegetarian Pixie

On Jul 16, 2007

Delicious! I made a vegetarian version of this, using chicken-flavored veggie broth, TVP, and cream of celery soup. I used 3 c jack, and two jalapenos (which I think was too much). I should have used my food processor for chopping because I had a hard time chopping the jalapenos finely enough, and then I stupidly touched my face before washing my hands. OUCH!

From: cincasue

On Jan 26, 2008

Being from New Mexico, I thought my way of making this casserole was the best..WRONG!!! I tried your recipe, similar to mine, but yours is SOOOOOO much better! We loved it!!! I used 3, yes 3 jalapenos, and next time will add more Hatch chile. I (we)like things HOT and SPICY, just how I like my men!! LOL Kittencal, I have tried numerous recipes from you and they ALL have been wonderful! Thanks for sharing with us!!!

From: Mariah

On Mar 12, 2008

OK, I left out the jalapeno since I was serving it to the kiddos. I think that I could have added it though. I made this with Southwest Vegetable Saute as a side. We wound up mixing them together and OMG! Both recipes went from good to FANTASTIC! Thanks Kittencal, as usual a great dinner!

From: Chef #468922

On Jun 28, 2007

Since I found this recipe 6 months ago I've made it on at least 10 different occassions. It's magnificent! I usually make two pans of this so we can have it again later in the week.