Mexican Casserole

SUBMITTED BY: Katherine PHOTO BY: kimiko611

"Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients."

PREP TIME	5 Min
COOK TIME	1 Hr
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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About scaling and conversions

INGREDIENTS

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can chopped green chile peppers, drained
1/4 cup milk
2/3 cup sour cream
8 (6 inch) flour tortillas
6 boneless chicken breast halves, cooked and cubed
2 cups shredded Cheddar cheese

READ REVIEWS (27)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 4, 2003 by YBRICK423

Very good and very easy. I shreaded my chicked rather than diced. It gave it a better texture and accepted the "sauce" better. I also skiped few steps by combining the soup mixture, chicken and cheese before layering. Turned out great!

8 users found this review helpful

Reviewed on Sep. 9, 2006 by Bluecat

I lost a recipe I had that was close to this so I tried it. After reading the reviews I mixed all ingredients, soup, sour cream,chile peppers,milk, and 1 cup cheese together. I also added to this 1 small can salsa verde 7oz (tomatillo sauce).Mix all together.Spray botttom of pan with Pam and spread a small amount of filling across the bottom before putting the tortillas down. I also only used 3 chix breast pieces cooked and cubed and about 6 tortillas. This made it more moist. End with a top layer of sauce and sprinkle with 1 cup cheese. The green sauce adds a amll kick it needs for taste.

6 users found this review helpful

Reviewed on Jul. 27, 2003 by DREGINEK

This is a very good mexican casserole! I used a little more chicken and in addition to the chile peppers, I took the advice of another and added apprx 1/2c salsa. Also, I saved about 1/2c soup mix for the top layer and sprinkled cheese overall to keep the tortillas from becoming rock-hard, which happens after they been baking. Served on a bed of lettuce and we really thought this was a filling and tasty meal! Thanks Katherine!

6 users found this review helpful

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