Thursday, June 13, 2013

Green Chile Chicken Casserole

Crazy storms late last night (or very early this morning) left many of us in the Midwest seriously tired and zombie-like today.  Alas, a good warm and cheesy, brown and bubbly dinner with our families always helps to get us back on track.   

This Mexican enchilada-style dish is one of our long-time favorite weeknight dinners.

It’s the green chilies that make it – but don’t be shy, they are very mild.  The more the merrier for us.    

2 cups cooked chicken, shredded or diced
4 oz. diced green chilies
2 cups shredded Mexican cheese such as Chihuahua
10 6” corn tortillas – each torn into about 8 pieces
11 oz. cream of chicken soup
Cracked black pepper to taste

Sour cream
Sliced black olives
Your favorite salsa

Heat oven to 350°.  

Spray an 8” x 8” glass dish with cooking spray. 

Combine chicken, chilies, 1 cup cheese, tortilla pieces, cream of chicken and pepper. 

Add to dish and top with remaining cheese.  Bake for 30 minutes or until brown and bubbly.

Serve with a dollop of sour cream, your favorite salsa, black olives, jalapeños or all of the above!

Have a great weekend!

1 comment: