New Mexico Style Chili Chicken Casserole
I haven't tried this yet but can't wait to do so! Ingredients are on my shopping list and rain and wind are in the forecast. Perfect!
New Mexico Style Chili Chicken Casserole
50 min | 20 min prep
SERVES 8
- 1 (14 ounce) can chicken broth
- 2 (4 ounce) cans chopped green chilies, drained
- 1 cup chopped onion
- 1 cup light sour cream
- 1/2 teaspoon salt
- 3/4 teaspoon cumin
- 1/2 teaspoon fresh ground black pepper
- 2 (10 1/2 ounce) cans condensed cream of chicken soup
- 1 garlic clove, minced
- 20 (6 inch) corn tortillas
- 4 cups shredded cooked chicken breasts (about 1 pound)
- 2 cups finely shredded low fat cheddar cheese
- Heat oven to 350.
- Coat a 9X13 dish with cooking spray.
- In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Spread 1 cup mixture in the dish.
- Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
- Repeat layers, ending with cheese.
- Spread remaining soup mixture over cheese.
- Bake 30 minutes or until bubbly.
- Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate.
- When ready to serve, bake 1 hour, uncover and bake 30 minutes or until bubbly.
Sue B gave me a recipe like this about 20 years ago! It is my family's favorite casserole!
Reply to this