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Cheesy Green-Chile Chicken Casserole

I use my solar oven for this delicious casserole with a Mexican flair.  But you can use a regular electric or gas oven as well. ~TxH~

Author Texas Homesteader

Ingredients

  • 3 cups Cubed, cooked chicken (about 3 medium breasts - I used fajita-seasoned chicken)
  • (you can season chicken breasts with chili powder , cumin, cayene, paprika)
  • 1 can Diced Tomatoes, undrained
  • 1 can Green Enchilada sauce (I used about 1/2 Cup homemade salsa verde)
  • 9 corn tortillas
  • 1 can Cream of Chicken Soup
  • 1 large onion, chopped
  • 1 clove garlic, minced

Instructions

You can use leftover cooked & cubed chicken breast. Or cook chicken breasts seasoned to taste with chili powder, cumin, cayenne and paprika in covered dish in Sun Oven (or regular oven) until temperature probe placed in thickest part of chicken reads 165 degrees F. My solar oven took about 1.5 hrs on a partly-cloudy day.

  1. Cool and cut 3 medium chicken breasts into cubes (or about 3 cups, cubed) and set aside.

  2. Make casserole filling by sauteing onion and garlic in a small amount of oil until translucent. Then add 1 un-drained can diced tomatoes, 1 can green enchilada sauce, 1 can Cream-of-Chicken soup and 1 can drained chopped green chiles. When heated through add cubed chicken and stir gently - heat until warmed through.
  3. In a casserole dish spread just enough sauce to coat bottom of dish. Then layer 3 corn tortillas on top of sauce. Ladle 2 cups meat mixture on top of tortillas and spread to edges of dish. Sprinkle 1/2 cup cheese over all.

  4. Repeat these layers twice more and top with remaining cheese. Add sliced olives to top if desired.
  5. Place lid on pot and place in pre-heated solar oven. Try to maintain about 350 degrees for about 30 minutes, or until cheese is melted.