Green Chile-Chicken Casserole

Friday night i decided to try this ditty from cooking light! We had an entire chicken’s worth of meat that had been boiled off the bone for mr terrance. So i figured we should find a way to eat it! It worked great in this recipe! Would also be a great use for beer can chicken left overs or roasted chicken! Not sure i would waste chicken breasts on it…  Also hubby didn’t really like it as a meal but more of a dip with chips. I could eat it for lunch, i’m sure!

I also added quite a bit of kick since it had none! I put in 2 teaspoons of chili powder and 1 tablespoon of red pepper flakes into the sauce. I also replace the onion with corn – mainly because we didn’t have an onion, but i also enjoy having corn in mexican casseroles!

Green Chile-Chicken Casserole



1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese


Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.


12 servings (serving size: about 3/4 cup)

Nutritional Information

CALORIES 335(29% from fat); FAT 10.8g (sat 5.9g,mono 2.7g,poly 1.2g); IRON 1.5mg; CHOLESTEROL 66mg; CALCIUM 270mg; CARBOHYDRATE 34.3g; SODIUM 693mg; PROTEIN 23.9g; FIBER 3.2g