FBD

Chicken-Chile Casserole

A Tex-Mex enchilada-style casserole with layers of boiled chicken, green chiles, cream soups, and torn corn tortillas, all blanketed in shredded Cheddar cheese.

Tex-MexChickenIntermediate60 minBy Northstar

Ingredients

Servings
6
  • 1 whole chicken, boiled and meat removed
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 medium onion, chopped and browned
  • 12 tortillas corn tortillas
  • 1 can diced green chiles
  • 0.5 cup chicken broth
  • 2 cup shredded Cheddar cheese

Instructions

  1. 1

    Preheat oven to 350°F. Boil chicken; shred meat and reserve broth.

  2. 2

    Brown onion in a skillet. Mix both soups with green chiles.

  3. 3

    In a 2-quart casserole, break up 6 tortillas and spread over the bottom.

  4. 4

    Layer with half the chicken mixture (mix of chicken, soup, and browned onion), then a layer of Cheddar cheese.

  5. 5

    Repeat with remaining broken tortillas, chicken mixture, and Cheddar cheese on top.

  6. 6

    Cover and bake at 350°F for 30 minutes until heated through and cheese is melted.

Tags

tex-mexchickenenchiladabakedcasseroletortillagreen chileamerican