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~
Ingredients
- 3 cups Cubed, leftover cooked chicken (about 3 medium breasts)
- (If using raw chicken, season & cook chicken breasts with chili powder, cumin, cayenne, paprika to taste)
- 1 can Diced Tomatoes, undrained
- 1 can Green Enchilada sauce
- 9 corn tortillas
- 1 can Cream of Chicken Soup
- 1 large onion, chopped
- 1 clove garlic, minced
Instructions
If you don't have leftover cooked & cubed chicken breast you can cook chicken breasts that are seasoned to taste with chili powder, cumin, cayenne and paprika.
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Chop cooked chicken breasts into cubes (or about 3 cups, cubed) and set aside.
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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 cooked chicken and stir gently - heat until warmed through.
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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.
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Repeat these layers twice more and top with remaining cheese. Add sliced olives to top if desired.
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Place in preheated 350℉ oven until cheese is melted, about 15 - 20 minutes.
Recipe Notes
SOLAR COOKING: If cooking chicken in a solar oven, season & place in covered dish in Sun Oven until temperature probe placed in thickest part of chicken reads 165℉. My solar oven took about 1.5 hrs on a partly-cloudy day.
Assemble the casserole and return covered baking dish into pre-heated solar oven. Try to maintain about 350 degrees for about 15-20 minutes, or until cheese is melted.