Green Chile Casserole

Cassie *


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



★★★★★ 1 vote

4 - 6
15 Min
50 Min


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  • 1 Tbsp
    tony chachere - more spice or cajun seasoning
  • 4
    boneless, skinless chicken breasts ( or 3 cups worth )cooked in seasoned water - then shredded
  • 2 Tbsp
  • 1
    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

How to Make Green Chile Casserole


  1. Preheat 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.
  2. Stir in the flour and cook off flour taste, about a minute - stirring constantly.
  3. Stir in the chicken broth & tsp chicken bouillon and continue cooking until thickens, stirring constantly. Add seasoning.
  4. Remove from heat and stir in sour cream and chopped chiles.
  5. In 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.

Printable Recipe Card

About Green Chile Casserole

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

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