Green Chile-Chicken Casserole

Yield: 4 servings
Source: Cooking Light, November 2003 (THE RECIPE BELOW IS HALVED & MODIFIED! SEE COMMENTS!)

Jill's Comments: The original recipe for this casserole calls for 12 servings in a 9x13 pan. I halved the recipe and made it in an 8x8 pan and cut it into only four servings. In the original recipe, the instructions for the layering seem to be wrong, so I will detail in the following instructions how I layered it. (CL's instructions-unless I'm completely misreading them--would lead you to believe that they only use 12 tortillas, even though they call for 24. There's an error.) If you want the original instructions and portions, see the November 2003 issue, page 206, but beware that the instructions for layering the dish are incorrect! My instructions are detailed below.


2/3 c. fat free less sodium chicken broth
1/2 c. canned chopped green chiles, drained
1/2 c. chopped onion
1/2 c. fat free sour cream
1/4 tsp. salt
1/4 tsp. cumin
1/4 tsp. freshly ground black pepper
1 (10 1/2 oz) can condensed 98% fat free cream of chicken soup, undiluted (such as Campbell's)
1 small garlic clove, minced
Cooking spray
12 (6 inch) tortillas
2 cups (1/2 lb) shredded cooked chicken breast (boneless skinless)
1 c. finely shredded sharp cheddar cheese


  1. Preheat oven to 350.
  2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
  3. Spread 1/2 c. soup mixture in an 8x8 baking dish coated with cooking spray. Cut 3 tortillas in half (I cut the tortillas in half to be able to better cover the bottom of the pan and the subsequent layers) and arrange the halves over the soup mixture, to cover the bottom of the pan. Top with 1/3 of the chicken, 1/4 c. of cheese, and 1/2 c. of soup.
  4. Cut 3 more tortillas in half, and layer them over the soup, top with 1/3 of the chicken, 1/4 c. of cheese, and 1/2 c. of soup. Repeat once more.
  5. Cut the last 3 tortillas in half and place them over the top, to completely cover casserole.
  6. Sprinkle with remaining 1/4 c. of cheese and the remaining soup.
  7. Bake at 350 for 30 minutes or until bubbly. Let cool a few minutes and cut into four servings.


Healthy Units: 7 per serving

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