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Green Chile Chicken Casserole

Name: Green Chile Chicken Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 575 min
Yield: 3 servings

4.5

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PREP TIME

20 min

COOKING TIME

45 min

TOTAL TIME

575 min

SERVINGS

3 servings

Dinner Mexican

Ingredients

cooking spray (such as Pam®)
6 whole wheat tortillas
1 (10.75 ounce) can cream of mushroom soup
1/2 (16 ounce) jar green taco sauce
1 (4 ounce) can chopped green chilies
2 green onions, chopped
3 roasted skinless chicken breasts, shredded
1 cup shredded Cheddar cheese

Instructions

Preheat a 9x13-inch baking dish with non-stick cooking spray, making sure to cover the entire surface.

Prepare tortillas by wrapping them in paper towels that have been dampened with water, then cook them in the microwave for 20 seconds until they become pliable.

Combine a large bowl with condensed soup, taco sauce, green chiles, and chopped green onions. Mix everything together until well combined.

Add the cooked chicken to the soup mixture and fold it in, ensuring that the chicken is evenly distributed.

Place a small amount of the chicken mixture onto each tortilla, followed by some shredded cheese. Roll up the tortilla around its filling and place it seam-side down in the prepared baking dish.

Cover the top of the tortillas with the remaining chicken mixture and sprinkle it with some extra cheese.

Place the baking dish in the refrigerator for at least 8 hours, or overnight, to allow the flavors to meld together.

Remove the baking dish from the refrigerator and let it sit at room temperature for 30 minutes before proceeding.

Heat your oven to 350 degrees F (175 degrees C), the ideal temperature for baking this dish.

Bake the rolled tortillas in the preheated oven for 30 minutes, then remove the aluminum foil and continue baking until the cheese starts to brown along the edges, taking about 15 minutes longer.