Savory Southwest Chicken Chili Casserole
This Southwest-inspired Chicken Chili Casserole is a delightful, hearty meal that highlights the vibrant flavors of New Mexico. With a smooth blend of creamy soup, tender chicken, and spicy green chilies, this dish is sure to satisfy the whole family. It's incredibly convenient too, as it can be prepared a day in advance and stored in the fridge until you're ready to bake. The layers of corn tortillas and shredded cheddar cheese add a delightful texture, making this casserole a comforting and delicious one-dish meal perfect for any occasion. Serve with a side of fresh avocado or a crisp salad for a complete dinner.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
chicken broth
1 (14 ounce can)
chopped green chilies
2 (4 ounce cans, drained)
onion
1 (cup, chopped)
light sour cream
1 (cup)
salt
1/2 (teaspoon)
cumin
3/4 (teaspoon)
black pepper
1/2 (teaspoon, freshly ground)
condensed cream of chicken soup
2 (10.5 ounce cans)
garlic
1 (clove, minced)
corn tortillas
20 (6 inch)
shredded cooked chicken breasts
4 (cups (about 1 pound))
low-fat cheddar cheese
2 (cups, finely shredded)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously coat a 9x13 inch baking dish with cooking spray to prevent sticking.
3
In a large saucepan, combine the chicken broth, drained chopped green chilies, diced onion, light sour cream, salt, cumin, black pepper, cream of chicken soup, and minced garlic. Stir well to combine.
4
Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent scorching. Once boiling, remove from heat.
5
Pour approximately 1 cup of the soup mixture into the prepared baking dish, spreading it evenly across the bottom.
6
Layer 6 corn tortillas over the soup mixture. Tear the tortillas as necessary to fit the dish neatly.
7
Add 1 cup of the cooked shredded chicken on top of the tortillas, followed by 1/2 cup of the shredded cheddar cheese.
8
Repeat the layering process: add another cup of the soup mixture, 6 more tortillas, 1 cup of chicken, and 1/2 cup of cheese until all ingredients are used, finishing with cheese on top.
9
Spread any remaining soup mixture evenly over the top layer of cheese.
10
Cover the dish tightly with non-stick aluminum foil to prevent sticking.
11
Bake in the preheated oven for 30 minutes, or until the casserole is bubbly.
12
If you have prepared the casserole ahead of time, simply refrigerate it covered. When ready to serve, bake for 1 hour covered, then uncover and bake for an additional 30 minutes or until the casserole is heated through and bubbly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Southwest Chicken Chili Casserole?
It is a hearty, Southwest-inspired meal featuring layers of corn tortillas, shredded chicken, and cheddar cheese in a creamy green chili sauce.
How much chicken do I need for this recipe?
You will need 4 cups of shredded cooked chicken breasts, which is approximately 1 pound.
What size baking dish is required?
A 9x13 inch baking dish is recommended for this casserole.
What oven temperature should I use?
Preheat your oven to 350°F (175°C).
Can I make this casserole ahead of time?
Yes, it can be prepared a day in advance and stored in the refrigerator until you are ready to bake.
How many corn tortillas are needed?
The recipe calls for 20 corn tortillas, specifically the 6-inch size.
Should I drain the green chilies?
Yes, the two 4-ounce cans of chopped green chilies should be drained before use.
What kind of soup is used in the sauce?
The recipe uses two 10.5-ounce cans of condensed cream of chicken soup.
What spices are included in the seasoning?
The seasoning includes 1/2 teaspoon of salt, 3/4 teaspoon of cumin, and 1/2 teaspoon of freshly ground black pepper.
How do I prepare the sauce?
Combine chicken broth, chilies, onion, sour cream, salt, cumin, pepper, soup, and garlic in a saucepan, bring to a gentle boil, and remove from heat.
How do I start layering the casserole?
Begin by spreading approximately 1 cup of the prepared soup mixture evenly across the bottom of the greased baking dish.
What is the order of the layers?
The layering order is: soup mixture, 6 tortillas, 1 cup chicken, and 1/2 cup shredded cheese.
Do I need to tear the tortillas?
Yes, tear the corn tortillas as necessary to make them fit neatly into the dish.
What type of cheese is best for this dish?
The recipe suggests using 2 cups of finely shredded low-fat cheddar cheese.
How long should I bake a freshly made casserole?
Bake it for 30 minutes in a preheated oven until bubbly.
How do I bake the casserole if it was refrigerated overnight?
Bake it covered for 1 hour, then uncover and bake for an additional 30 minutes until heated through.
Should I cover the dish while baking?
Yes, cover the dish tightly with non-stick aluminum foil to prevent sticking.
What is the final step before putting the dish in the oven?
Spread any remaining soup mixture evenly over the top layer of cheese before covering with foil.
Is there garlic in this recipe?
Yes, the recipe includes 1 minced clove of garlic.
What kind of sour cream is recommended?
The recipe calls for 1 cup of light sour cream.
How much onion is needed?
You will need 1 cup of chopped onion.
Can I serve this with any specific sides?
It is delicious when served with fresh avocado or a crisp salad.
How many cans of chicken broth are required?
One 14-ounce can of chicken broth is required.
How do I prevent the casserole from sticking to the dish?
Generously coat the baking dish with cooking spray before you begin layering.
What is the texture of this casserole?
It has a delightful texture thanks to the layers of corn tortillas, tender chicken, and melted cheese.
Is this a spicy dish?
It features vibrant Southwest flavors and spicy green chilies, though the cream of chicken soup and sour cream help balance the heat.
Does this recipe use flour tortillas?
No, this recipe specifically uses corn tortillas for an authentic Southwest flavor and texture.
Is this considered a one-dish meal?
Yes, it is a comforting and delicious one-dish meal perfect for any occasion.
What kind of aluminum foil should I use?
Non-stick aluminum foil is recommended to prevent the cheese from sticking to the cover.
How much cumin is in the recipe?
The recipe uses 3/4 teaspoon of cumin.