Recipe by SAMME
"A layered casserole of corn tortillas, a creamy chicken and green chile pepper mixture, and Cheddar cheese. Great served with a tossed green salad, if desired."
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skinless, boneless chicken breast halves - cooked and chopped
1 (4 ounce) can
chopped green chile peppers
1 (5 ounce) can
1 (10.75 ounce) can
condensed cream of mushroom soup
12 (6 inch)
shredded Cheddar cheese
This is my recipe, you need to use chopped green chilies, one small can. You can cook your chicken in advance, this is the longest part, also shredding your own cheese makes it even better.
I'm not sure if I did something wrong but I followed the recipe. The chicken mixture just didn't seem to be enough. Maybe another can of soup? It seemed to be too much tortilla and not enough filler. I couldn't spread the chicken out enough to reach all the corners. That's why the tortillas were tough.
Yummy! I added a can of green enchilada sauce to add to the flavor and stretch the sauce. Yummy! I also put a layer of cheese in the middle, as I like really cheesey foods.
It took me 2 hours to make, maybe I did something wrong, but when it was done, it was SO good. It sounds bland, but it was delisious
This was very good! After reading others reviews I added one fresh finely chopped jalapeno and about 1 tsp cumin to the sauce. In addition I added 1/2 cup milk and 1/2 cup chicken broth (from cooking the chicken breasts) to "stretch" the sauce. To eliminate the fat I didn't saute the chilies and onions but combined the soup, evap milk, milk, broth, onions, green chilies and jalapeno and micro cooked for 8 minutes before adding the cooked chicken and putting the casserole together. Husband topped it with salsa but it was spicy enough for me without it. Will definitely make again.
This recipe was great. My husband doesn't usually like casseroles, but this one he liked. It is a keeper at my house.
This recipe is delicious!!! I didn't understand the 1 2/3 green chile peppers, canned, so I just used a small can of mild diced chiles. Also, instead of the cheddar cheese I used the pre-shredded 4 cheese Mexican mixture. I plan on serving this to my bunko group! Thanks for a terrific and easy recipe!
Excellent! As guided by the other reviewers, I added 1 tsp cumin into the chicken/soup/milk mixture and also added approx 3/4 C chicken broth. When cooking the chicken beforehand, I seasoned with some cayenne and chili pepper. Thinking of making this for the super bowl, it would be a crowd pleaser.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 162
Rated, reviewed, and ready to satisfy your sweet cravings.
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