Real Recipes From Real Home Cooks ®

baked green chili chicken

Recipe by
Sheila Nakata
Maple Valley, WA

This is a great make ahead dish. Make the night before and put in the oven when ready to go. Mild and delicious, this dish will satisfy even the pickiest eater. Great for potlucks. Be ready to share this recipe. Trust me they will ask!

yield 10 -12
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For baked green chili chicken

  • 1 md
    onion, chopped
  • 1
  • 1
    celery stalk
  • 1
    bay leaf
  • 1 dash
    salt and pepper
  • 4 c
  • 4 lg
    chicken breasts, boneless and skinless
  • 2
    4 oz cans diced green chiles
  • 1 jar
    mild salsa verde
  • 1/2 c
    onion, diced small
  • 1/4 c
    fresh cilantro
  • 2 clove
    garlic, minced
  • 10
    corn tortillas
  • 2 c
    cheddar cheese, shredded
  • 2 c
    mozzerella cheese, shredded

How To Make baked green chili chicken

  • 1
    In a large stock pot combine the first 7 ingredients, bring to a boil for 2 minutes. Reduce heat and cook and until chicken is tender. Remove chicken, cool, and dice chicken into bite size pieces. Save 1 cup broth.
  • 2
    In a small pan sauté onions, garlic, green chiles and jar of salsa verde until onions are translucent. Slowly add 1 cup broth, simmer for 5 minutes. Add chopped cilantro and remove from heat.
  • 3
    Cut tortillas into 1/2 inch strips; place in a single layer on a cookie sheet. Bake at 350 degrees for 15 minutes or until crisp.
  • 4
    Spray a 13 x 9 casserole dish with cooking oil. Layer half each of tortilla strips, chicken and sauce mixture. Cover with all of the mozzarella cheese; repeat layers of tortilla strips, chicken and sauce mixture. Bake at 350 degrees for 40 minutes. Cover with cheddar cheese and bake an additional 5 minutes.