I had a request for this recipe, so here it is. I will start by saying, this is a staple in my house. Unlike many casseroles, there is no “Cream Of XYZ” soup! You can make it as healthy or unhealthy as you want with simple substitutions. I do not know the ultimate source of this recipe. I got it from my sister 10 or 12 years ago.
Here are the team players (so I’ve watched too much Good Eats in my life):
First off, you need some Chicken. You can boil a chicken, or you can do what I do… get a rotisserie chicken from the store. Actually I get 3-4 rotisserie chickens when I make my monthly Costco trip. I then debone them and lightly shred the meat. I split them into 6 or 8 packages (I use my foodsaver, but your preferred method is fine) and stick them all in freezer to use throughout the month. I like the ones from Costco because they are bigger than the ones from my local grocery store and cost less! You can use this in pasta, salads, casseroles, Quesadillas, etc. Okay enough of my love affair with rotisserie chicken. If you are making an 8×8 pan (enough for a family of 4 generally, this recipe is easily doubled into a 9×13), you will need about 1/2 a large chicken (or a full chicken if it is one of the tiny ones from the grocery store).
Mix together the yogurt (I used Greek because that is what I keep on hand, you can use regular or even Sour Cream if you so desire… I have made it all 3 ways) and the cream (light or heavy whipping cream, I haven’t tried half and half, but I imagine it would work as well) until smooth. Add in the undrained can of Green Chiles (NOT jalapenos) and the shredded chicken. Add salt and pepper to taste and stir it all well. Set aside.
Spray your pan.
Layer corn tortillas (I prefer white corn tortillas, but these were free with something I was buying anyway). Cover tortillas with Salsa (about 1/4 of the jar, make sure the tortillas are well covered). Layer in 1/2 of your chicken mixture. Sprinkle on cheese. Repeat these 4 layers and end with a tortilla layer.
Cover with foil and put it in a 350 oven for 30-40 minutes (it should be bubbly and hot all the way through). Remove foil and sprinkle on some more cheese and put back in (uncovered) for about 10 minutes. LET IT REST for 10-15 minutes and enjoy!
Here is the Short Short Version:
Green Chile Chicken Casserole:
1 (4oz) can diced Chiles
1 (6-8oz) container plain yogurt (greek yogurt or sour cream can sub)
6-8oz cream (equal to the yogurt, whipping cream)
1 jar (14 oz maybe) of Green Salsa (I LOVE Arriba for this recipe – you will only use 1/2 if you are making a single recipe)
9-12 Corn Tortillas (white or yellow are fine)
8 oz shredded Monteray Jack cheese (I usually use Cheddar/Jack combo because that is that I have on hand. PLEASE grate your own so much tastier than the pre-shredded stuff)
Salt and Pepper to taste
Mix the yogurt and cream together until smooth. Add the chiles, chicken, salt, and pepper. Stir and set aside
Spray the pan
Layer of tortillas
Cover with 1/4 of a jar of the salsa
1/2 of the chicken mixture
Repeat the above 4 layers one more time
End with a tortilla layer
Cover and bake @350 for 30-40 minutes.
Uncover, add more cheese, bake another 10 minutes uncovered.
I have a number of paperbacks, most of which are signed, to giveaway. Over the between now (11 Mar 2017) and 31 Mar 2017, every comment on the blog (this post and all other new posts), will be entered to win 1 of these paperbacks. There are also some misc swag items, so there will be a few packs of these to give away as well.
Thank you so much for your support over the last 4 years. Prism will be closing its doors on 1 April 2017. All content will remain available, but no new content will appear after 31 Mar 2017. As such all request forms have been turned off. Again Thank you,
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