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New Mexico Style Chili Chicken Casserole

5.0(128)

This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.

by Chris from Kansas·published 2004-12-29

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One Dish Meal

Servings

8 serving(s)

Total time

50 min

prep 20 min

Calories / serving

454 kcal

Ingredients (12)

serves

1 (14 ounce) can chicken brothchicken-broth
2 (4 ounce) cans chopped green chilies, drained
1 cup chopped oniononion
1 cup light sour creamcream
1/2 teaspoon saltsalt
3/4 teaspoon cumincumin
1/2 teaspoon fresh ground black pepperpepper
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 garlic clove, mincedgarlic
20 (6 inch) corn tortillascorn-tortillas
4 cups shredded cooked chicken breasts (about 1 pound)chicken
2 cups finely shredded low-fat cheddar cheesecheddar

Instructions (11 steps)

01Heat oven to 350°F.
02Coat a 9x13 dish with cooking spray.
03In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.

Bring to a boil, stirring constantly.

06Spread 1 cup mixture in the dish.

07Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.

08Repeat layers, ending with cheese.

09Spread remaining soup mixture over cheese.

10Bake 30 minutes or until bubbly.

11Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

Nutrition (per serving)

Calories: 454 kcal
Protein: 36 g
Fat: 17 g
Saturated fat: 6 g
Carbs: 40 g
Fiber: 5 g
Sugar: 4 g
Sodium: 1104 mg
Cholesterol: 81 mg

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Rich recipe — supports nutrition-aware planning.