Community Pick
New Mexico Style Chili Chicken Casserole
"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."
photo by frostingnfettuccine
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
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
- Heat oven to 350°F.
- Coat a 9x13 dish with cooking spray.
- In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Spread 1 cup mixture in the dish.
- Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
- Repeat layers, ending with cheese.
- Spread remaining soup mixture over cheese.
- Bake 30 minutes or until bubbly.
- Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.
Questions & Replies
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Soft tortillas or crunchy?
Reviews
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My family really liked this casserole. Very similar to an enchilada recipe that I make. I seemed to have too much to fit in a 9 x 13 pan; so I separated the ingredients into a 9 x 13 and a 8 x 11 pan. Made alot!! We are having leftovers tomorrow for lunch... Thanks for a great recipe. P.S. I softened the onion and garlic in the microwave with a tablespoon of margarine before I began to mix the ingredients. I also added the sour cream after boiling the soup mixture. I baked covered for 30 minutes at 350 and then uncovered the casserole and continued to bake for 10 to 15 minutes longer. -
I was a little hesitant to try this recipe because when I think of a good Mexican dish I think red and tomatoes. I made half a recipe but used about 2 1/2-3 cups of cooked meat. I also add the meat to the sauce to save time. My half a recipe was enough for 4-6 servings. This was such a comfort food to me, I ate this for 2 1/2 days, breakfast, lunch, dinner and snacks. Next time I might try adding some beans and maybe some corn, this recipe was great as written.
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Oh my this is good, and so easy! I used the Chicken Crock Pot Taco meat I made yesterday and I used the Mexican blend cheese 'cause it was on special at the store, but otherwise stuck mostly to the recipe and it was so good! We each had two helpings for dinner. I found my 9x13 didn't quite need 6 tortillas per layer - it usually worked out to about 5. Thanks for posting this!
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OMGosh...this is excellant! I made it as written and it is perfect. Thanks You! -
This was so yummy! I did change the meat to ground pork so it tastes more like a pork and chile dish my grandmother makes. I also only had one can of cream of chicken, but I had a can of cheddar cheese soup so I used that, but it was still very good! My husband loves this dish as well which is hard because he's picky. If there was anything negative to say, it would be that the tortillas do get kinda soggy, but it reminds me of lasagna noodles that way!
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Tweaks
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Not a complaint in the house... Yeah!!! I always love a meal when it pleases everyone at the table like this one did. I used low sodium soup and flour tortillas instead of the corn. Excellent results and well worth making again! Thanks! Don -
This was very good- my boys loved it and have asked me to put it in our menu rotation. Things I did differently: **I sauteed the onions and garlic in a little bit of butter before combining everything in step 3. **I used recipe #18157 as a substitute for the canned cream of chicken soup. (Much healthier & less expensive!) **I used Crock Pot Chicken Taco Meat (#4957) for the chicken in the recipe. **Because of our family's preference I used flour tortillas instead of corn- 2 large ones fit great with a little overlap to make a layer in my dish. **I put tortillas over the top layer and then sprinkled some more cheese on top. -
Yummo! I followed the recipe except for using flour instead of corn tortillas. I was worried that it was going to be soupy but once it sat for a few minutes, it soaked up real nice and was easy to cut. The entire family enjoyed! Thank you Chris! -
This was pretty good, my family liked it. I also used flour tortillas since we don't like corn tortillas. I also added about 1 TBS mexican seasoning & replaced the cumin with chili because I couldn't find my cumin. Update: this was not good for leftovers, the flour tortillas turned soggy & slimey. If I make it again I will make a smaller batch so there are no leftovers. -
The initial recipe was good, but my family found it a bit bland. We also thought it had a real soupy texture, so we replaced one can of soup with a cup of milk. Then I added a bit of chipotle pepper it comes out great. It isn't neccessary, but using homemade corn tortillas really improves the texture. I don't think the store bought ones hold up to that much weight as well!
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RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
