Ingredients
-
2 - 3
-
1
-
2 - 3
-
1
-
1 1/3
-
1 1/4
-
1 - 2
-
2
-
-
24
-
4
-
2
-
-
-
Directions
Mexican-Style Green Chile Chicken Casserole,This casserole is even better the next day, that is if it even makes it overnight! —you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken — this is *very* good!,Jalapenos to taste are a must in this recipe!!!,Made this last night… it sounded like a creamy comfort dinner… I made it using tostada shells because that’s what I had and added 1c. of corn. My Hubby liked it but I was on the fence. Before putting away the leftovers I crunched up a few more tostada shells and added a handful of pepitas…. Warmed up for breakfast and yes lunch, I’m a believer … I’ll make this again. Seams like the kind of recipe that you can mess around with.
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Grease a 13 X 9-Inch Baking Dish. |
|
3
Done
|
in a Medium Heavy Pot or Saucepan, Heat 2-3 Tablespoons Butter Over Medium Heat; Add in Chopped Onion, Garlic and Jalapeno Pepper, Saute For About 3-4 Minutes. |
|
4
Done
|
Add in the Chicken Broth, Green Chiles, Cumin and Chicken Soup, Season With Salt and Pepper; Bring to a Boil and Simmer For About 3 Minutes or Until Heated Through and Combined; Remove from Heat. |
|
5
Done
|
Spread About 1 Cup of the Soup Mixture Into the Bottom of the Prepared Baking Dish. |
|
6
Done
|
Arrange 5-6 Tortillas Over the Soup Mixture, Then Top With About 1 Cup Chicken, Then About 1/2 Cup Shredded Cheese (or to Taste). |
|
7
Done
|
Repeat the Layers (ending With the Cheese). |
|
8
Done
|
Spread the Remaining Soup Mixture Over the Cheese. |
|
9
Done
|
Bake Uncovered For About 25 Minutes or Until Hot and Bubbly. |
