Rating: 4.06 stars
35 Ratings
  • 5 star values: 12
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

A layered casserole of corn tortillas, a creamy chicken and green chile pepper mixture, and Cheddar cheese. Great served with a tossed green salad, if desired.

Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
60 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts

413 calories; protein 30.6g; carbohydrates 32.7g; fat 18g; cholesterol 81.5mg; sodium 758.5mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 5 stars
01/23/2003
This is my recipe you need to use chopped green chilies one small can. You can cook your chicken in advance this is the longest part also shredding your own cheese makes it even better. Read More
(28)

Most helpful critical review

Rating: 2 stars
06/14/2005
I'm not sure if I did something wrong but I followed the recipe. The chicken mixture just didn't seem to be enough. Maybe another can of soup? It seemed to be too much tortilla and not enough filler. I couldn't spread the chicken out enough to reach all the corners. That's why the tortillas were tough. Read More
(7)
35 Ratings
  • 5 star values: 12
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/23/2003
This is my recipe you need to use chopped green chilies one small can. You can cook your chicken in advance this is the longest part also shredding your own cheese makes it even better. Read More
(28)
Rating: 5 stars
01/22/2006
Yummy! I added a can of green enchilada sauce to add to the flavor and stretch the sauce. Yummy! I also put a layer of cheese in the middle as I like really cheesey foods. Read More
(15)
Rating: 5 stars
01/23/2003
It took me 2 hours to make maybe I did something wrong but when it was done it was SO good. It sounds bland but it was delisious Read More
(12)
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Rating: 4 stars
07/21/2005
This was very good! After reading others reviews I added one fresh finely chopped jalapeno and about 1 tsp cumin to the sauce. In addition I added 1/2 cup milk and 1/2 cup chicken broth (from cooking the chicken breasts) to "stretch" the sauce. To eliminate the fat I didn't saute the chilies and onions but combined the soup evap milk milk broth onions green chilies and jalapeno and micro cooked for 8 minutes before adding the cooked chicken and putting the casserole together. Husband topped it with salsa but it was spicy enough for me without it. Will definitely make again. Read More
(10)
Rating: 5 stars
01/23/2003
This recipe is delicious!!! I didn't understand the 1 2/3 green chile peppers canned so I just used a small can of mild diced chiles. Also instead of the cheddar cheese I used the pre-shredded 4 cheese Mexican mixture. I plan on serving this to my bunko group! Thanks for a terrific and easy recipe! Read More
(9)
Rating: 5 stars
01/23/2003
This recipe was great. My husband doesn't usually like casseroles but this one he liked. It is a keeper at my house. Read More
(9)
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Rating: 4 stars
01/23/2003
My husband exclaimed and exclaimed over this dish. Highly recommended for quick and easy to make mexican food. Read More
(8)
Rating: 4 stars
01/23/2003
Not a bad recipe. The tortillas got a little tough. And I added lots of salsa to the end product to increase the flavor. Read More
(8)
Rating: 5 stars
01/28/2009
Excellent! As guided by the other reviewers I added 1 tsp cumin into the chicken/soup/milk mixture and also added approx 3/4 C chicken broth. When cooking the chicken beforehand I seasoned with some cayenne and chili pepper. Thinking of making this for the super bowl it would be a crowd pleaser. Read More
(8)
Rating: 2 stars
06/14/2005
I'm not sure if I did something wrong but I followed the recipe. The chicken mixture just didn't seem to be enough. Maybe another can of soup? It seemed to be too much tortilla and not enough filler. I couldn't spread the chicken out enough to reach all the corners. That's why the tortillas were tough. Read More
(7)