Chicken and Chile Tortilla Casserole 🍲

Description:

This delightful recipe, inspired by “Taste of Home,” brings together the comforting flavors of creamy goodness and a hint of spiciness, perfect for warming up even the chilliest of days. The addition of green chilies adds just the right amount of heat, making it a satisfying meal for anyone, regardless of their background. Whether you’re facing a cold winter’s evening or simply craving a hearty dish, this Chicken and Chile Tortilla Casserole is sure to hit the spot.

Ingredients:

• 3 cups cooked chicken, shredded
• 2 cans (4 ounces each) chopped green chilies
• 1 can (14.5 ounces) chicken broth
• 1 medium onion, chopped
• 1 package (12 count) corn tortillas
• 1 pound cheddar cheese, shredded

Nutrition Facts:

• Calories: 488.3
• Fat: 24.7g
• Saturated Fat: 11g
• Cholesterol: 96.1mg
• Sodium: 1099.1mg
• Carbohydrates: 33.9g
• Fiber: 3.8g
• Sugar: 4.2g
• Protein: 33.3g

Instructions:

1. In a large mixing bowl, combine the shredded chicken, chopped green chilies, chicken broth, condensed soups, and chopped onion. Mix well to ensure all ingredients are evenly distributed. Set aside.

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2. Preheat your oven to 350°F (175°C).

3. Warm the corn tortillas according to the package directions. This will make them more pliable and easier to work with.

4. Grease a 13×9 inch baking pan to prevent sticking.

5. Begin layering the casserole: Place half of the warmed tortillas on the bottom of the greased pan, overlapping them slightly to cover the surface.

6. Spoon half of the chicken mixture over the layer of tortillas, spreading it out evenly with a spatula.

7. Sprinkle half of the shredded cheddar cheese over the chicken mixture, ensuring it covers the entire surface.

8. Repeat the layers: Add another layer of warmed tortillas on top of the cheese, followed by the remaining chicken mixture, and finally, the remaining shredded cheddar cheese.

9. Cover the casserole dish with aluminum foil, ensuring it’s tightly sealed to trap in moisture during baking.

10. Place the casserole in the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.

11. Once done, remove the foil and let the casserole cool for a few minutes before serving.

12. Serve hot slices of Chicken and Chile Tortilla Casserole, garnished with fresh cilantro, diced tomatoes, and a dollop of sour cream if desired.

Enjoy the comforting flavors of this creamy, spicy casserole that’s perfect for any occasion, whether it’s a cozy family dinner or a potluck with friends!