I have been eating this Green Chili Chicken Casserole ever since I was a little girl. It’s the best way to use leftover chicken and tortillas!
My 91-year-old grandma started making green chili chicken casserole “years-and-years ago”. She learned how to make it when she was still teaching at Skyline high school in San Leandro, California (that was over 27-years ago). A math teacher brought this green chili chicken casserole in for a potluck meal and Grandma thought it was the best thing since sliced bread, because, as she tells it, “I didn’t get heartburn from it like I did from the one I made with red sauce!”
My grandma grew up with eight brothers and sisters and she is the oldest girl, so she learned how to cook in army sized portions. Even now, she only cooks for my grandpa, and she STILL cooks gigantic portions. She is the epitome of cook once and eat for weeks!
I have tried to cut back on the pan size I use, I don’t go to the restaurant supply store like she does (that’s a lie, I totally do), but the fantastic flavor and texture remain. Although, I have put my own spin on this cheesy green chili chicken casserole. No one can cook like grandma, so I don’t even try, lol. I use New Mexico hatch chilies that I roast in August and freeze for later and I don’t put onion slices in mine, since Mike can’t stand cooked onions. The guy is picky and awful to cook for, so I typically put things in his food without telling him, but onions are the one thing that truly makes him gag.
Other than that though, I go with Grandma’s recipe and process.
Green chili chicken casserole is really easy to make:
All you do is tear up some corn tortillas and layer them into the bottom of a pan. Then, like a lasagna, you’ll layer in cheese, shredded chicken, sliced onions, and roasted green chilies. Try to fit three of these layers into the pan. Pour chicken broth over the layers and then top with more cheese and chilies. Bake it in the oven at 350 degrees for 40-50 minutes and voila! You have a comforting meal that you can serve with an avocado salad or some sautéed zucchini and corn.
If you have time make a quick chipotle sour cream topping, it’s even better!!
- 32 corn tortillas
- 4-5 cups of shredded rotisserie chicken (if you don't have that much, use a smaller pan and reduce the recipe to fit the pan)
- 1-2 teaspoons onion powder (you can use sautéed onions instead if your family likes them)
- 1/2-1 teaspoon of garlic powder
- 3 cups of shredded cheese (colby, monteray jack, or pepperjack are all good options)
- 6 Tablespoons of green chilies (if you used can, use 2 of the 4.5 oz cans)
- 2 cups of rich chicken stock
- Preheat the oven to 350 degrees F
- Tear 8 corn tortillas into multiple sections, then layer them into the bottom of a 9x13 pan. Top the tortillas with 2 cup to 2.5 cups of chicken, 1 cup of cheese, some of the onion and garlic powder and 2 T of the chilies (add the corn and olives if you choose to). Create a second layer following the same process.
- Finish the top of the casserole with the final corn tortillas. Pour the chicken stock over the top and around the sides of the casserole. Then, top with the remaining cheese and chilies and olives (the chilies and olive toppings are optional).
- Cover the baking dish with foil and bake for 1 hour.
BEFORE YOU LEAVE, BE SURE TO CHECK OUT THESE OTHER RECIPES THAT WILL ROCK YOUR SOCKS OFF!