Green Chile Chicken Casserole with Cilantro

Green Chile Chicken Casserole with Cilantro

Shredded chicken, roasted green chiles, and melted cheese layered over corn tortillas for a comforting bake.

Total 1 hr 5 min Makes 8 servings Calories 485/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

This casserole layers tender shredded chicken and tangy green chiles between corn tortillas, bound with a creamy sauce and topped with melted cheese. Fresh cilantro stirred in at the end brightens the rich, savory layers. It's a satisfying weeknight dinner that also reheats well for lunches the next day.

Ingredients

  • 3 cups shredded cooked chicken
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups roasted green chiles, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups sour cream
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

Method

  1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.

  2. Heat the vegetable oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

  3. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  4. Stir in the chopped green chiles, cumin, oregano, salt, and pepper. Cook for 2 minutes to blend the flavors, then remove from heat.

  5. In a large bowl, whisk together the sour cream, cream of chicken soup, and chicken broth until smooth.

  6. Add the shredded chicken and the green chile mixture to the sour cream mixture and stir until evenly combined.

  7. Spread a thin layer of the chicken mixture in the bottom of the prepared baking dish. Arrange 4 corn tortillas over the top, overlapping or tearing as needed to cover.

  8. Spread half of the remaining chicken mixture over the tortillas, then sprinkle with 1 cup of Monterey Jack cheese. Repeat with another layer of 4 tortillas, the remaining chicken mixture, and 1 cup of Monterey Jack cheese.

  9. Top with the final 4 tortillas, then sprinkle evenly with the remaining Monterey Jack and the cheddar cheese.

  10. Cover the dish with foil and bake for 30 minutes.

  11. Remove the foil and bake uncovered until the cheese is melted and bubbling at the edges, about 10 more minutes.

  12. Let the casserole rest for 10 minutes before serving. Sprinkle with fresh cilantro and sliced green onions just before serving.

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Green Chile Chicken Casserole with Cilantro

    This casserole layers tender shredded chicken and tangy green chiles between corn tortillas, bound with a creamy sauce and topped with melted cheese. Fresh cilantro stirred in at the end brightens the rich, savory layers. It's a satisfying weeknight dinner that also reheats well for lunches the next day.

    1 hr 5 min 8 servings 485 cal

    Ingredients

    • 3 cups shredded cooked chicken
    • 2 tablespoons vegetable oil
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 2 cups roasted green chiles, chopped
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 cups sour cream
    • 1 can cream of chicken soup
    • 1 cup chicken broth
    • 12 corn tortillas
    • 3 cups shredded Monterey Jack cheese
    • 1 cup shredded sharp cheddar cheese
    • 1/2 cup fresh cilantro, chopped
    • 2 green onions, thinly sliced

    Method

    1. 1

      Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.

    2. 2

      Heat the vegetable oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

    3. 3

      Add the garlic and cook, stirring, until fragrant, about 1 minute.

    4. 4

      Stir in the chopped green chiles, cumin, oregano, salt, and pepper. Cook for 2 minutes to blend the flavors, then remove from heat.

    5. 5

      In a large bowl, whisk together the sour cream, cream of chicken soup, and chicken broth until smooth.

    6. 6

      Add the shredded chicken and the green chile mixture to the sour cream mixture and stir until evenly combined.

    7. 7

      Spread a thin layer of the chicken mixture in the bottom of the prepared baking dish. Arrange 4 corn tortillas over the top, overlapping or tearing as needed to cover.

    8. 8

      Spread half of the remaining chicken mixture over the tortillas, then sprinkle with 1 cup of Monterey Jack cheese. Repeat with another layer of 4 tortillas, the remaining chicken mixture, and 1 cup of Monterey Jack cheese.

    9. 9

      Top with the final 4 tortillas, then sprinkle evenly with the remaining Monterey Jack and the cheddar cheese.

    10. 10

      Cover the dish with foil and bake for 30 minutes.

    11. 11

      Remove the foil and bake uncovered until the cheese is melted and bubbling at the edges, about 10 more minutes.

    12. 12

      Let the casserole rest for 10 minutes before serving. Sprinkle with fresh cilantro and sliced green onions just before serving.