Green-Chili Chicken Casserole

A delicious use for leftover chicken, turkey, or beef. Probably not the best choice for kids, but great for those who like their food on the spicy side.


2 tablespoons butter
1 medium-size onion, diced
16 ounces fresh mushrooms, sliced
1 tablespoon all-purpose white flour
1 cup chicken broth
1 carton (16 ounces) sour cream
1 to 2 cups chopped canned green chilies
1 package (9-1/2 ounces) 6-inch corn tortillas, quartered
3 cups shredded, cooked chicken
8 ounces Monterey Jack cheese, grated


Preheat the oven to 350 degrees F.

Melt the butter in a medium-size saucepan over medium heat. Add the onion and mushrooms and saute until limp, about 5 minutes. Blend in the flour. Stir in the chicken broth and continue to stir and cook until thickened. Remove from the heat and stir in the sour cream and chilies.

In a greased 2-quart casserole dish, layer the tortillas, chicken, sauce, and cheese, ending with a layer of cheese on top. Bake for 35 to 40 minutes, until heated through. Serve hot.

Cooking & Recipes


6 to 8 servings


Adapted from a recipe submitted Lori Baird Hopkinton Cookie

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