New Mexico Style Chili Chicken Casserole

Experience the bold, zesty flavors of the Southwest with this New Mexico Style Chili Chicken Casserole, a comforting dish that's as easy to make as it is delicious. Featuring layers of tender shredded chicken seasoned with garlic, cumin, and perfectly roasted Hatch green chiles, this casserole is bound together with a creamy sauce of sour cream, chicken soup, and a hint of broth for added richness. Softened corn tortillas create a delightful texture, while the blend of melted cheddar and Monterey Jack cheeses gives each bite an irresistibly gooey finish. Perfect for weeknight dinners or gathering with loved ones, this crowd-pleaser bakes to golden perfection in just 30 minutes. Garnish with fresh cilantro for a touch of brightness and serve up a slice of classic New Mexico comfort.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups shredded cooked chicken
• 1 cup Hatch green chiles, diced
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup sour cream
• 0.5 cup chicken broth
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 12 small corn tortillas
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional garnish)
• 1 tablespoon vegetable oil

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

In a large skillet over medium heat, warm the vegetable oil. Once hot, lightly fry each corn tortilla for about 10 seconds per side to soften them. Set the tortillas aside on a plate lined with paper towels to absorb excess oil.

Step 3

In a mixing bowl, combine the shredded chicken, diced Hatch green chiles, garlic powder, cumin, salt, and black pepper. Stir until evenly mixed.

Step 4

In another mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth to form the sauce base.

Step 5

Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.

Step 6

Start assembling the casserole by laying 4 corn tortillas across the bottom of the dish, overlapping slightly if needed.

Step 7

Spread one-third of the chicken mixture over the tortillas, followed by one-third of the sauce mixture. Then sprinkle one-third of the cheddar and Monterey Jack cheeses over the sauce.

Step 8

Repeat the layers two more times in the same order: tortillas, chicken, sauce, and cheese. Save a little extra cheese for the top layer if desired.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden on top.

Step 11

Remove from the oven and let the casserole rest for 5 minutes before serving.

Step 12

Garnish with freshly chopped cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2323.4g)

Amount per serving	% Daily Value*
Calories	4144.2

Total Fat 213.3g	0%
Saturated Fat 114.5g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1089.9mg	0%
Sodium 5551.4mg	0%
Total Carbohydrate 222.3g	0%
Dietary Fiber 28.5g	0%
Total Sugars 36.6g
Protein 350.4g	0%

Vitamin D 97.2IU	0%
Calcium 3290.9mg	0%
Iron 20.0mg	0%
Potassium 3405.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 33.3%

Carbs: 21.1%