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Green Chile Chicken Tortilla Casserole
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Green Chile Chicken Tortilla Casserole: A zesty twist on a classic dish. Perfect for any occasion - potluck or dinner party. Hearty chicken, black beans, green chiles, and Mexican cheese create a flavorful and satisfying bake. Get ready for the compliments!
Ingredients:
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 can (10 1/2 oz) condensed cream of chicken soup
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1/2 cup milk
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 18 (6-inch) yellow corn tortillas
  • 3 cups shredded deli rotisserie chicken
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1 cup chopped tomatoes
  • 1/3 cup chopped fresh cilantro leaves
  • 1/4 cup sliced green onions
  • Sour cream, if desired
Instructions:
  • Preheat the oven to 350°F and generously coat a 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
  • Heat oil in a nonstick skillet over medium heat. Sauté onion and garlic until tender, about 2 to 3 minutes. Lower the heat and mix in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin, and salt. Stir occasionally and cook until heated through, about 2 to 3 minutes.
  • Spread a layer of sauce mixture in the baking dish. Place 6 tortillas on top. Add 1 cup chicken, 1/2 cup beans, 1/2 cup cheese, and 1 cup sauce. Repeat for another layer. Finish with remaining tortillas, chicken, beans, sauce, and cheese.
  • Bake for 35 to 40 minutes until hot and bubbly on the edges and reaches 165°F in the center. Let it rest for 20 minutes before serving. Top with desired toppings before serving.
  • To prepare ahead for later use: Line a 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, ensuring some overhang to enclose the casserole. Cool the sauce completely, covered, in the refrigerator for 30 to 45 minutes before assembling the casserole. Assemble the casserole in the dish, cover with another layer of plastic wrap, freeze for about 8 hours until solid, then transfer to a labeled 2-gallon resealable freezer bag. Remove air, seal, and freeze for up to three months. To bake: Grease a 13x9-inch (3-quart) baking dish. Unwrap the frozen casserole and place it in the dish. Cover tightly with foil, thaw in the refrigerator for 24 to 48 hours, preheat the oven to 350°F, uncover, bake for 45 to 55 minutes until hot and bubbly on the edges (165°F in the center). Let it rest for 20 minutes before serving. Enjoy with desired toppings.

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