Spicy Chile Casserole recipe

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Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
3 tablespoons all-purpose flour
1 cup chicken broth
1 ½ cups milk
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups cubed, cooked chicken meat
10 (6 inch) corn tortillas, cut into strips
1 (8 ounce) package sharp Cheddar cheese, shredded

Nutrition Info

304 calories
carbohydrate: 23.1 g
cholesterol: 52.7 mg
fat: 15.7 g
fiber: 3 g
protein: 18.3 g
saturatedFat: 7.4 g
servingSize: -
sodium: 526.1 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk, cook, stirring constantly, until thickened. Stir in chilies and tomatoes.

  2. Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.

  3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Recipe Yield

8 servings

Recipe Note

This is a good substitute for chicken enchiladas, and is somewhat spicy.

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