Chicken, Green Chile and Tortilla Casserole

 +Lo Chef.
Prep: 15 min; Cook: 30 min; Total Time: 45 min
Yield: Serves 4
Preparation - Medium

Great change-of-pace chicken meal.

  • 2 Whole chicken breasts in bite-size pieces, leftover, grilled or broiled
  • 6 Corn Tortillas
  • 2 TBS (Tablespoon) olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1 14.5 oz can tomatoes
  • 1 7 oz can green chilies, cut in half lengthwise and spread open
  • 3/4 cup low-fat sour cream
  • 2 cups shredded Mexican cheese mixture or Monterey Jack cheese
  • 1 TBS Chili powder or more to taste
  • 1 TBS Cumin
  • 1/4 tsp (teaspoon) Pico di Gallo or 1/8 tsp cayenne pepper (more to taste)
  • 1/2 tsp salt
OO One 2-quart baking dish.

  1. HEAT 1 TB olive oil in large non-stick skillet.
  2. ADD onion, garlic, chili powder, cumin, salt and pico di gallo or cayenne pepper if using
  3. COOK over medium high heat, stirring frequently, about 5 minutes
  4. POUR tomatoes and onion mixture into food processor
  5. PROCESS until smooth
  6. ADD 1 TBS olive oil to skillet
  7. ADD tomato/onion mixture
  8. SIMMER over medium-high heat stirring continuously until sauce has reduced by about a fourth, about 8 minutes.
  9. PREHEAT oven to 350 F
  10. PLACE 2 tortillas in shallow baking dish
  11. COVER (layer) with 1/3 tomato mixture
  12. -1/3 cheese
    -1/3 sour cream
    -1/2 the chicken
    -All the chilies

  13. COVER with 2 more tortillas
  14. REPEAT above
  15. ADD the remaining 2 tortillas and the rest of the ingredients topping with the cheese
  16. COVER with tin foil and bake for approximately 1/2 hour removing foil the last five minutes
  17. PASS under broiler for a light brown crust.
  18. SERVE with sliced avocados, or a green salad.


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