Green Chile Enchilada Casserole - Larry Dixon

Green Chile Enchilada Casserole
Ingredients

  • 3 cups cooked chicken, chopped or shredded

  • 1 (10.5 oz) can cream of chicken soup

  • 1 (10.5 oz) can cream of mushroom soup

  • 1 (14 oz) can chicken broth

  • ½ cup chopped green chiles

  • 1 package corn tortillas, cut into quarters

  • 1 large onion, chopped

  • 1–3 cloves garlic, crushed

  • 3 tablespoons butter

  • ½ teaspoon ground cumin

  • ¼ teaspoon dried oregano

  • 2–3 cups Longhorn, Colby Jack, or Monterey Jack cheese, grated

Instructions

  1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.

  2. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until soft and fragrant.

  3. Stir in cream of chicken soup, cream of mushroom soup, chicken broth, green chiles, cumin, and oregano.

  4. Add chicken and bring mixture to a gentle boil, then remove from heat.

  5. Layer the casserole:

    • Place a layer of tortilla pieces in the baking dish.

  6. Spoon chicken mixture evenly over tortillas.

  7. Sprinkle grated cheese on top.

  8. Bake uncovered for 30–40 minutes, or until hot and bubbly.

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