Green Chile Chicken Casserole
Author: Manda
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
  • 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)
  1. Preheat oven to 350 degrees
  2. Boil the chicken for about 20 minutes, then before it cools shred the chicken.
  3. Get a 9x13 pan, spray a bit of olive oil in the bottom.
  4. Mix everything on the list, except the tortillas and cheese, together in a big bowl.
  5. Start with a layer of tortillas on the bottom on the pan, make sure the strips cover the entire bottom.
  6. Pour enough of the chicken n' stuff mixture in the pan to cover the strips.
  7. Cover the chicken mixture with cheese.
  8. Repeat. I usually only make two layers, but I suppose if you have a
  9. deep pan you can make more layers. End with a layer of tortillas and cheese.
  10. Cook for about 30 minutes or until tortillas or cheese are nicely browned.
Recipe by Wine and a Spoon at