Green Chile Casserole

Cassie *


This delicious casserole will be our dinner tonight, requested by my son...delicious!


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★★★★★ 1 vote
4 - 6
15 Min
50 Min


1 Tbsp
tony chachere - more spice or cajun seasoning
boneless, skinless chicken breasts ( or 3 cups worth )cooked in seasoned water - then shredded
2 Tbsp
onion, diced
8 - 16 oz
sliced mushrooms
1 Tbsp
1 c
chicken broth
16 oz
sour cream
1/2 - 3/4 tsp
each, ground cumin & chili powder or to taste
1/2 - 1 tsp
red pepper flakes - optional, but gives it some heat
1/2 tsp
better than buillon chicken paste or granules
1 1/2 - 2 c
green chiles in can, chopped - i bought the whole chiles and chopped them
9 1/2 oz
package - 6 inch corn tortilla's, quartered
12 oz
fresh grated, monterey jack cheese


Step 1 Direction Photo

1Preheat oven to 350 degree F.

Poach chicken in water with 1 tablespoon Tony Chachere's more spice or Cajun seasoning, until juices run clear. Cool, then shred.

In a medium saucepan, over medium heat - melt butter and add the onions & mushrooms -saute for 5 minutes.

Step 2 Direction Photo

2Stir in the flour and cook off flour taste, about a minute - stirring constantly.

Step 3 Direction Photo

3Stir in the chicken broth & tsp chicken bouillon and continue cooking until thickens, stirring constantly. Add seasoning.

Step 4 Direction Photo

4Remove from heat and stir in sour cream and chopped chiles.

Step 5 Direction Photo

5In a greased 3 1/2 - 4 quart casserole dish, layer the tortillas, chicken, sauce, and cheese, ending with a layer of cheese on top. Bake for 35 to 40 minutes, until heated through & bubbly.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican