Green Chile-Chicken Casserole

Name: Green Chile-Chicken Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 237 milliliters canned chopped green chiles, drained; 595 grams condensed 98% fat-free cream of chicken soup, undiluted (such as Campbells); 454 grams cups shredded cooked chicken breast (about; 24 6-inchs (6-inch) corn tortillas; 315 milliliters fat-free, less-sodium chicken broth; 1 garlic clove, minced; 1 teaspoons ground cumin; 237 milliliters chopped onion; 1 teaspoons salt; 227 grams cups finely shredded sharp cheddar cheese; 237 milliliters fat-free sour cream

Green Chile-Chicken Casserole is a gluten free main course. One serving contains 350 calories, 20g of protein, and 18g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 12. It is perfect for Autumn. A mixture of sharp cheddar cheese, chiles, less-sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

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Oven

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly.

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Sauce Pan

Whisk

Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese.

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Cooking Spray

Tortilla

Whole Chicken

Cheese

Soup

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Baking Pan

Spread remaining soup mixture over cheese.

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Cheese

Soup

Bake at 350 for 30 minutes or until bubbly.

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Oven

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 237milliliters

canned chopped green chiles, drained 595grams

condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)454grams

cups shredded cooked chicken breast (about 246-inchs

(6-inch) corn tortillas 315milliliters

fat-free, less-sodium chicken broth 1

garlic clove, minced 1teaspoons

ground cumin 237milliliters

chopped onion 1teaspoons

salt 227grams

cups finely shredded sharp cheddar cheese 237milliliters

fat-free sour cream

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Weinert Cavas de Weinert. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 27 dollars per bottle.