From Cooking Light, Nov. 2003
I’m in a comfort food binge. I think fall does it to me every time. Here is a great recipe that I found for Green Chile-Chicken Casserole online. It’s so good you’ll want to make it in a big casserole dish so you can have left overs. This easily fed 3 adults and 4 kids (had a friend & her kids over) with a small take home for our guest. Yes, even the kids loved it!
This is my favorite kind of recipe – throw in a bunch of ingredients into pan and mix. Then throw in a bit more into casserole pan (or crock pot) then let bake for 30 minutes and viola! Easy, breezy and Yum! Yum!
From Cooking Light, November 2003
My notes are in [brackets]
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chilies, drained
1 cup chopped onion
1 cup fat-free sour cream
¾ tsp salt
½ tsp ground cumin
½ tsp freshly ground black pepper
2 (10 ½-oz.) cans condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove [I end up using more than one clove, for sure]
Cooking spray
24 (6-inch) corn tortillas [I ended up not using that many, but whatever]
4 cups shredded cooked chicken breast (about 1 pound) [I use the grilled chopped frozen variety that I defrost in the microwave before putting in casserole]
2 cups (8 oz.) finely shredded sharp cheddar cheese [I like the Mexican blend]
Preheat oven to 350 degrees.
Combine the first 9 ingredients (though the garlic) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly [well close enough]. Remove from heat.
Spread 1 cup soup mixture in a 13×9-inch baking dish coated with cooking spray. Arrange 6 [whatever covers the pan] tortillas over the soup mixture, and top with 1 cup chicken and ½ cup [read: handful of] cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. [Sprinkle a bit more cheese on top.] Bake at 350 degrees for 30 minutes or until bubbly.
Cheers, friends! I hope you enjoy!
P.S. Mine always turns out a bit soupier than the picture. I think the picture looks too dry. Maybe that’s because they really do use 24 tortillas!
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