Baked Green Chili Chicken

Sheila Nakata


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!


☆☆☆☆☆ 0 votes

30 Min
45 Min


  • 1 medium
    onion, chopped
  • 1
  • 1
    celery stalk
  • 1
    bay leaf
  • 1 dash(es)
    salt and pepper
  • 4 c
  • 4 large
    chicken breasts, boneless and skinless

  • 2
    4 oz cans diced green chiles
  • 1 jar(s)
    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.

Printable Recipe Card

About Baked Green Chili Chicken

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

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