Best Green Chili Chicken Casserole Recipes

Green Chili Chicken Enchilada Casserole image

Provided by Aharvey

Categories Chicken

Time 50m

Yield 5 WW pts/piece, 8-10 serving(s)

Number Of Ingredients 9

1 cup green chili pepper, canned
1 cup onion
2 cups Veggie Shreds cheese (Monterey Jack & Cheddar)
2 (16 ounce) cans white chicken meat (98% fat free)
36 low-fat baked corn tortilla chips
2 cups salsa verde
1 (10 1/2 ounce) can condensed 98% fat-free cream of chicken soup
1 (10 1/2 ounce) can condensed 98% fat-free cream of mushroom soup
1 cup fat-free evaporated milk

Steps:

Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.

Nutrition Facts : Calories 203.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 67.1, Sodium 582.4, Carbohydrate 11.8, Fiber 0.7, Sugar 9.4, Protein 29.4

Green Chili Chicken Tortilla Casserole image

Provided by Laura Yoder

Time 2h

Number Of Ingredients 16

3 large chicken breast with skin and bones
1 tsp better than bouillon chicken base paste
1 tsp ancho chili powder
1 Tbsp chili powder
1/2 tsp ground red pepper
1 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp cumin
1 1/2 tsp cilantro, fresh or freeze dried
1 small can(s) chopped green chiles
3/4 c chicken stock
1 large can(s) green chile enchilada sauce
1 jar(s) crema mexican cream (similar to sour cream)
2 c shredded white mexican quesadilla cheese
1 c mexican cotija grated cheese
1 pkg white corn tortillas

Steps:

1. Preheat oven to 350 degrees. Spray a 9X13 casserole dish with cooking spray and set aside. Boil chicken in a large stock pot until tender and falling off of the bone. Remove chicken from pot and add 1 t. Better than Bouillon chicken paste to make a rich stock. Shred chicken and put in a large bowl. Add 3/4 c. chicken stock to the chicken. Add the spices and chopped green chiles and 1/2 c. green chile enchillada sauce. Stir well. Add 1 cup of shredded Quesadilla cheese, 1/3 jar of Crema Mexicana and 1/2 c. grated Cotija cheese to chicken mixture and stir well to incorporate all ingredients. Set aside.
2. Cut corn tortillas into strips and set aside. In your sprayed casserole dish pour just enough green chili sauce to coat bottom. Add a layer of chicken mixture then drizzle with more Crema and sprinkle with some of the grated cheese and quesadilla cheese. Cover this layer with strips of tortillas. Repeat until you have about 3 layers ending with a layer of chicken mixture topped with green chile sauce and cheeses. Then drizzled with Crema. Cover with foil and bake for 1 hour to 1 hour 15 minutes or until hot and bubbly. Remove foil and bake for an additional 5 minutes.
3. Remove from oven and let rest for 10 minutes before serving. It's great with no toppings at all or you can top with green salsa verde, black olives, sour cream, shredded lettuce and chopped tomatoes if you wish.

GREEN CHILI CHICKEN CASSEROLE image

Categories Chicken Bake

Yield 6-8 people

Number Of Ingredients 11

For Chicken Casserole:
6 chicken breasts
{boneless/skinless}
1 large yellow onion(chopped)
3 cans chopped green chile's
12oz. sour cream
1 can cream of onion soup
1 can cream of chicken soup
8 cups coarsely shredded colby/jack cheese
20 taco size flour tortilla's
Large casserole dish or deep iron skillet

Steps:

Make Casserole: Boil chicken breasts in large pot for 30-45min or until cooked through. While chicken is boiling, combine chicken & onion soups, sour cream, green chile's, and chopped onion in a large mixing bowl. Stir together until nicely mixed. Set aside. Stack tortillas on cutting board and cut as if it were a pizza.[you should have made 8 triangle pieces.]Set aside. Pour chicken and water through a strainer and run cold water over chicken so it may cool. When cool hand shred chicken and add to soup/sourcream mixture. Using a ladel or large spoon, place enough of this mixture on the bottom of dish to keep casserole from sticking. then make a layer of the cut up tortillas. On top of the tortillas place about 1/4 of the soup/chicken mixture and then cover with cheese. Repeat this process starting with another layer of tortillas until dish is full. Top final layer of soup generously with cheese. Cover dish(s) with tin foil and bake at 350' for 45min to 1hr. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I always need more than one dish and end up with 2 casseroles.