Green Chile Chicken Casserole Recipes

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
• Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
• Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
• Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
• Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• 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.
• 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.
• Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
• 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).
• Repeat the layers (ENDING with the cheese).
• Spread the remaining soup mixture over the cheese.
• Bake uncovered for about 25 minutes or until hot and bubbly.

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350˚F.
• Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles.
• Spread the mixture in a casserole dish and top with cheddar cheese.
• Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
• Let sit 10 minutes, then serve with your choice of rice, beans, or tortillas. Enjoy!

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine the first 9 ingredients in a large saucepan, stirring with a whisk.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup soup mixture in a 13 x 9 inch backing dish coated with cooking spray.
• Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese.
• Repeat layers, ending with the cheese.
• Spread remaining soup mixture over cheese.
• Bake at 350 degrees for 30 minutes or until bubbly.

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft.
• Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.).
• Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese.
• Bake at 350°F for 30 minutes or until bubbly.

GREEN CHICKEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
• Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.