Creamy Chicken Green Chile Casserole

sabrina Plourde


I was just running out of ideas and looked around my kitchen cupboards and refrigerator. This is what I came up with. I hope you enjoy it!

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★★★★★ 1 vote
5 - 6
30 Min
40 Min


1 pkg
8 oz of cream cheese, low fat or regular
1 can(s)
28 oz of green chile enchilada sauce
1 can(s)
7 oz of chopped green chiles
1/2 tsp
salt to taste
2 large
cooked (boiled) chopped chicken breast, i guess you'd say it was a half of breast each? (or thighs)
corn tortillas cut up
1 pkg
shredded mexican blend cheese (2 cups)


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1Preheat oven to 350
Cut up cream cheese to 1 inch cubes, (better if room temp) add to mixing bowl, add green chili sauce, green chilies, cumin and salt to taste. Mix until the cream cheese has blended in nicely.

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2Add chopped chicken and mix.

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3Spay 13 x 9 baking dish with Pam (or other non stick spray) Cut up tortillas into strips then cut in half again. Line baking dish with some of the tortillas evenly.

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4Then add the rest of the tortillas to the creamy chicken mixture, mix until all the tortillas are coated.

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5Pour into the the baking dish.

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6Spread evenly and top with the cheese.

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7Bake in your 350 degree oven for approx 30 - 40 mins, until bubbly hot! Cool for 10 mins then cut and serve! I think this might taste a little better if you top it with a little sour cream.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy