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Green Chile Chicken Tortilla Casserole

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By Betty Crocker Kitchens
Updated Mar 9, 2023
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Whether you serve up this Green Chile Chicken Tortilla Casserole as a colorful side dish or the main event, it's sure to please. Hearty chicken and savory black beans meet punchy green chiles and Mexican cheese, resulting in a delicious green chile chicken bake with a much-needed kick. Bring it along to your next potluck or dinner party, and get ready for the compliments to roll in.

Green Chile Chicken Tortilla Casserole

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 18
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Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 can (10 1/2 oz) condensed cream of chicken soup
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1/2 cup milk
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 18 (6-inch) yellow corn tortillas
  • 3 cups shredded deli rotisserie chicken
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 cups shredded Mexican cheese blend (8 oz)

Toppings

  • 1 cup chopped tomatoes
  • 1/3 cup chopped fresh cilantro leaves
  • 1/4 cup sliced green onions
  • Sour cream, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
  • Step 
    2
    In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
  • Step 
    3
    Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
  • Step 
    4
    Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
  • Step 
    5
    If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.

Nutrition

450 Calories
19g Total Fat
28g Protein
41g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
1220mg
51%
Potassium
400mg
11%
Total Carbohydrate
41g
14%
Dietary Fiber
5g
22%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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