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.


  • 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


  1. Heat oven to 350°F.
  2. Coat a 9x13 dish with cooking spray.
  3. In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
  4. Bring to a boil, stirring constantly.
  5. Remove from heat.
  6. Spread 1 cup mixture in the dish.
  7. Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
  8. Repeat layers, ending with cheese.
  9. Spread remaining soup mixture over cheese.
  10. Bake 30 minutes or until bubbly.
  11. 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.


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