Green Chile Chicken Casserole
A creamy and comforting casserole made with leftover chicken, green chiles, tortillas, and lots of cheese that the whole family will love.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, shredded or chopped Rotisserie chicken is perfect
- 1 can Green chiles (canned diced, mild or hot)
- 1 can Cream of chicken soup Or cream of mushroom if that is what you have
- 1 cup Sour cream or plain Greek yogurt
- 2 cups Shredded cheese A Mexican blend or sharp cheddar works well
- 6 pieces Tortillas Corn or flour, both work
Seasonings (Optional)
- 1 teaspoon Onion powder Optional
- 1 teaspoon Garlic powder Optional
- 1 teaspoon Cumin Optional
- 1 teaspoon Black pepper Optional
- to taste pinch Salt Go easy at first because the soup and cheese add salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, stir together the cream of chicken soup, sour cream, green chiles, and a couple handfuls of cheese. Add seasoning if desired, then fold in the chicken.
- In a baking dish, layer tortillas on the bottom, followed by the chicken mixture, then cheese. Repeat until the dish is full, finishing with extra cheese on top.
Baking
- Bake uncovered for about 25 to 35 minutes, until bubbly around the edges and the top looks melty and a little golden.
- Let it rest for 10 minutes before serving.
Notes
This casserole can be made with various types of cooked chicken, and heat level can be adjusted with different green chiles. It can also be made ahead and frozen for a later meal.