Green Chili Chicken Casserole

This dish is very similar to enchiladas but without all the work of softening the tortillas, rolling them...yada, yada, yada. You just have to layer the ingredients, bake and eat. Oh yeah...and it's YUMMY to boot! IT Guy takes this to work as his lunch the next day and it's just as good. Don't you just love an easy, tasty casserole?


Green Chili Chicken Casserole



1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken stock
1 onion – chopped
1 or 2 small cans chopped green chilies
3 cups chopped cooked chicken
2 tablespoon butter
3 cups shredded cheese
Corn tortillas
Salt
Pepper

Saute onion in the butter until soft. Add green chilies and allow to cook for a couple of minutes. Add chicken stock and simmer a minute or two. Add soups – stir. Dump in the chicken and salt and pepper to taste. Let it heat through.

In a greased casserole dish, layer chicken mixture, cheese and corn tortillas beginning with tortillas and ending with cheese. There should be three layers of all ingredients.

Bake at 350 for about 20 minutes – covered with foil. Remove foil and cook for another 10 – 15 minutes or until bubbly and cheese is melted. Allow to set for 10 minutes before serving.

Serves 8

 
Here's everything you need.

 
Saute the onion in the butter then 
add the green chili. (I used whole 
Hatch brand that I diced. I probably 
used 5 or 6 whole chilies.)

 
Let that cook for a bit then add the chicken stock,

 
Dump in the soups....stir it around some.

 
Add the chicken, salt and pepper (to taste).

 
Then start layering. Chicken mixture, then...

 
cheese and tortillas.

 
You should have enough 
of everything for 3 layers.

 
Bake it up...enjoy!!