Tuesday, June 8, 2010

Chicken Chili Verde Casserole

Chicken, corn tortillas, and green chilies combine to create a comforting casserole the whole family will love.  

  • 3-5 chicken breasts, boneless, skinless
  • 1 medium onion, chopped
  • 3 TBSP margarine
  • 1 10 oz can cream of chicken soup
  • 1 10 oz can cream of mushroom soup
  • 1¾ cup chopped green chile, drained
  • 1 can of diced green chilies
  • ½ cup chicken broth 
  • 1 package corn tortillas (12)
  • 1 lb cheese, grated pepper jack cheese
  • Pico de Gallo Salsa From Mi Tapitio Grocery Stores
Preheat oven to 325 F

Boil the Chicken.  While chicken is boiling, Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth & stir. Cut 1/2 tortillas into small pieces and cover the bottom of a 9 x 13 pan. Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.

Bake 30-40 min until very hot, bubbly and slightly browned. Layer the pico de gallo on top to serve or serve as a garnish.


1 comment:

  1. Wow, this sounds absolutely wonderful. I can't wait to give it a try. Sounds do easy to make.


Thanks for sharing!