Chicken Chile Casserole (Edit recipe)

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If you need to meal plan or a good make ahead meal this is a winner. I grew up eating a slightly less healthier version of this and it’s truly a comfort meal for me. It’s also a winner when my kids eat seconds!

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

8

Serves: 6

Ingredients

2 lb Chicken Breast - Bachman Family Farms, Cooked and shredded. You can use rotisserie chicken as well
20 oz Green Enchilada Sauce - Siete Foods, Or your favorite brand
12 whole Corn Tortilla, Depending on your casserole size you will give or take a few
10.5 oz Cream of Chicken Soup
1 cup Plain Greek Yogurt, You can also use sour cream
4 oz Green Chiles, Fire Roasted
1 whole Caramelized onions (click for recipe)
2 cups Cheddar Cheese, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Start by chopping your onion and sauté it with a little olive oil and salt and pepper.
2. In a bowl add your cooked chicken breasts and shred.
3. Add your cream of chicken soup, Greek yogurt, can of green chiles and a pinch of salt and pepper to the shredded chicken.
4. Grab your casserole dish pour about a cup of the enchilada sauce to the bottom of the dish. Then add a layer of corn tortillas.
5. Take half of your chicken mixture and place on top of the corn tortillas. Then add half of the cooked onions on top of the chicken.
6. Repeat the steps, add a layer of tortillas, chicken and onions then top with another layer of tortillas.
7. Top with the rest of the enchiladas sauce and top with shredded cheese.
8. Bake covered at 400 degrees for 20 minutes then remove the foil and bake uncovered for 5-10 minutes or until your cheese is golden and bubbly.

Notes

If you are in a hurry you can skip the onion portion. This saves about 5 minutes of prep time. I love making this dish ahead of time and popping it in the oven when I get home. If it is cold from the fridge bake for an extra 10 minutes to get the center hot.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	800
Fat:	27 g
Carbohydrates:	55 g
Protein:	64 g
Cholesterol:	203 g
Sodium:	1590 mg
Fiber:	8 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.