Green Chile Chicken Casserole Recipe
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
626 kcal
-
Course
Main Course
-
Cuisine
Mexican
Green Chile Chicken Casserole Recipe
Description
The Green Chile Chicken Casserole Recipe combines diced green chiles and Rotel tomatoes with black beans and a creamy base of cream of chicken soup, sour cream, and heavy cream. Corn tortillas are layered with shredded rotisserie chicken and cheese, creating a baked casserole with a smooth, cheesy texture and a mild kick from the chiles. The enchilada sauce adds depth and traditional Mexican-inspired flavor. Baking until bubbly ensures the ingredients meld and the cheese tops with a golden finish.
The casserole stands well on its own and can be garnished with fresh cherry tomatoes and cilantro for added brightness. It can be served as a wholesome dinner or packed for leftovers. The layers make it convenient to portion and reheat.
Storage tips include refrigerating leftovers for up to four days or freezing for up to three months. The recipe allows ingredient swaps like changing the beans, cheese, or chiles to suit preferences. Preheating the oven fully before baking helps the casserole cook evenly, and ensuring the chicken is fully cooked before assembly is important for food safety.
Ingredients
- 10.5 ounces cream of chicken soup 1 can
- ¼ cup sour cream
- ½ cup heavy cream
- 4 ounces diced green chiles undrained
- 10 ounces Rotel tomatoes tomatoes with green chiles, undrained
- 10 ounces Green enchilada sauce
- 15 ounces black beans fully drained and rinsed
- 3 cups Mexican blend cheese divided
- 12 corn tortillas small
- 2 pounds rotisserie chicken shredded and diced
- cherry tomato for garnish
- cilantro for garnish
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish or spray with nonstick spray.
- In a large bowl, stir together the soup, sour cream, heavy cream, green chiles, Rotel, enchilada sauce, and black beans. Stir until smooth.
- Carefully stir in 2 cups cheese until fully combined. Set aside.
- Spoon 1 cup of the sauce mixture into the bottom of the baking dish. Spread out onto a thin layer.
- Top with 6 of the corn tortillas, making a layer.
- Top the tortillas with half of the shredded chicken.
- Top chicken with half of the remaining sauce mixture, approximately 2 cups.
- Top with the remaining 6 tortillas, then the rest of the chicken, then the rest of the sauce.
- Top with the remaining 1 cup shredded cheese.
- Bake, uncovered, for 35-40 minutes or until fully bubbly and hot.
- Top with tomatoes cilantro, and anything else you like. Then serve enjoy!
Notes
- Store any leftovers refrigerated for up to 4 days or freeze for up to 3 months to maintain freshness.
- You can customize by swapping beans, cheeses, or chiles according to your taste preferences.
- Preheat the oven completely before baking to ensure even cooking.
- Use already cooked chicken to avoid undercooked meat in the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 39g | 13% |
| Protein | 50g | 100% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 174mg | 58% |
| Sodium | 1150mg | 48% |
| Potassium | 964mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 373mg | 37% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
