New Mexico Style Chili Chicken Casserole Recipe

New Mexico Style Chili Chicken Casserole 


1 (14 ounce) can chicken broth

2 (4 ounce) cans chopped green chilies, drained

1 cup chopped onion

1 cup light sour cream

1/2 teaspoon salt

3/4 teaspoon cumin

1/2 teaspoon fresh ground black pepper

2 (10 1/2 ounce) cans condensed cream of chicken soup

1 garlic clove, minced

20 (6 inch) corn tortillas

4 cups shredded cooked chicken breasts (about 1 pound)

2 cups finely shredded low-fat cheddar cheese


Heat oven to 350°F. Coat a 9×13 dish with cooking spray. In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well. Bring to a boil, stirring constantly. Remove from heat. Spread 1 cup mixture in the dish. Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with cheese. Spread remaining soup mixture over cheese. Bake 30 minutes or until bubbly.

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