RECIPE: Green Chile Chicken Casserole
Too late, you’ve had a black cat cross your path. Luckily it was just Oliver, who is actually really cute, but just takes bad pictures sometimes. He’s not unlucky or anything, he’s just sort of a doofus. Happy Friday the 13th, y’all!
My very first WandaS post was about a dear family recipe. In that post I talked about how foods my family gravitated to were basically just a big mess. This is another one of those foods.
I don’t really know how green chile chicken casserole came about, but I remember eating it a lot as a kid. It was one of two Mexican casseroles my mom would make, the other being enchilada casserole (which is pretty much exactly what it sounds like). It was one of my go-to meals in college because it was easy and it made a lot of food.
Lori, the hand model above, was my roommate for two years, during my last year of college and first year of teaching. She put up with me trying a lot of weird recipes, but always ate whatever I made. The summer after our roommateship ended (I bought a house in the southeast valley, she moved to the northeast valley for a job), she sent me an email asking for this recipe. I emailed her back that there wasn’t really a set recipe, but I put something down for her to use. Last summer, I emailed her for the recipe I sent her because I couldn’t remember how much sour cream to use, her response was, “I like how you told me there IS no recipe, then six years later, email asking me for it. ”. Well played, Lori.
So it looks kind of gross when it’s all mixed together, but I swear it’s tasty. Apparently people think green chiles and cumin are spicy, so if you want less spice, use one can of green chiles and less cumin. Once I started to make this only to discover I was out of cumin. I used ground chipotle pepper powder instead and it was still pretty delicious. I prefer cumin though.
I made this last Thursday evening. Lori has been coming over on Thursday nights to watch “Breaking Pointe”, a reality show on the CW about Ballet West, a ballet company in Salt Lake City. Fun fact about me, I, along with my sister, am obsessed with ballet, and dance in general. If there’s a movie out about dancing, I’ve seen it. So when a reality show pops up about ballet dancers, of course I’m going to watch it and then my sister and I will text back and forth the next day about the episode. My sister wants to name her next pug Beckanne, our least favorite character. Sorry, Beckanne.
Rating: I feel like I have a habit of rating my favorite recipes too high, but when I asked Lori what I should rate this, she said either a 4 or 5, so I’m saying it gets a 5 out of 5 glasses of wine, because it’s delicious. Deal with it.
|Green Chile Chicken Casserole|
- 6 or so large (burrito sized) tortillas
- 2-3 chicken breasts
- 1 cup sour cream
- 1 can cream of chicken soup
- A skoosh of milk
- 2 (4 oz) cans green chiles
- Lots o’ cumin
- Shredded cheese (I usually get the 2 cup Mexican cheese baggie thing)
- Preheat oven to 350 degrees
- Boil the chicken for about 20 minutes, then before it cools shred the chicken.
- Get a 9×13 pan, spray a bit of olive oil in the bottom.
- Mix everything on the list, except the tortillas and cheese, together in a big bowl.
- Start with a layer of tortillas on the bottom on the pan, make sure the strips cover the entire bottom.
- Pour enough of the chicken n’ stuff mixture in the pan to cover the strips.
- Cover the chicken mixture with cheese.
- Repeat. I usually only make two layers, but I suppose if you have a
- deep pan you can make more layers. End with a layer of tortillas and cheese.
- Cook for about 30 minutes or until tortillas or cheese are nicely browned.