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Green Chile Chicken Tortilla Casserole
Condensed cream of chicken soup, chopped green chiles, fat-free sour cream, and skim milk form a sauce that gets folded together with shredded chicken, torn corn tortillas, diced bell pepper, and fresh tomato. The mixture goes into a baking dish topped with a cup and a half of sharp cheddar. During the 40-minute bake, the torn tortilla pieces absorb the sauce and the cheese browns across the top. Serves 8 in about 70 minutes total.
Equipment
- Oven
Ingredients
- 1 can (10¾ oz) condensed 98% fat-free cream of chicken soup
- 1 can (4.5 oz) chopped green chiles
- 1 container (8 oz) fat-free sour cream
- ½ cup fat-free (skim) milk
- 2½ cups shredded cooked chicken breast
- 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
- 1 medium green bell pepper, chopped (1 cup)
- 1 large tomato, chopped (1 cup)
- 1½ cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
Instructions
- 1Preheat the oven to 350°F. Lightly coat a 13x9-inch glass baking dish with cooking spray.
- 2Combine the condensed soup, green chiles, sour cream, and milk in a large bowl, mixing until smooth. Blending the wet ingredients first ensures the sour cream distributes evenly. Fold in the shredded chicken, torn tortillas, chopped bell pepper, diced tomato, and 1 cup of the shredded cheese.
- 3Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover the dish tightly with aluminum foil and bake for 40 minutes. The foil traps steam, helping the tortillas soften and absorb the savory sauce.
- 4Remove the foil, scatter the remaining 1/2 cup of cheese over the top, and return to the oven for another 5 to 10 minutes. Bake until the cheese melts completely and the edges are bubbling.
- 5Let the casserole rest for 5 minutes. This brief cooling period allows the sauce to set, making it much easier to slice.
Notes
- Make ahead: Assemble the entire casserole up to a day in advance, cover tightly, and store in the fridge. Add 10 extra minutes to the covered baking time if baking straight from cold.
- Swap: If you don't have leftover cooked chicken, a store-bought rotisserie chicken works perfectly here.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave.
- Tip: The original recipe uses fat-free dairy products to keep things light, but full-fat sour cream and milk work just as well for a richer texture.
