Green Chile Chicken Casserole

“Get cozy with this Southwestern-inspired Green Chile Chicken Casserole, packed with flavors of smoked paprika, cumin, and tangy green chile.

A delicious blend of chicken, beans, cheese, and crunchy tortilla chips come together in a satisfying, comforting dish that’s perfect for a chilly evening gathering.”

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped red bell pepper
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• 2 cups prepared green chile, thawed (such as Bueno brand)
• 2 tablespoons chopped fresh scallions, for garnish

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onion and cook until translucent, about 3-4 minutes.

Add the garlic and cook for an additional minute. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-6 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped cilantro, red bell pepper, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes, until the vegetables are slightly tender.

In a large mixing bowl, combine the cooked chicken, chopped onion mixture, diced tomatoes, red kidney beans, sour cream, and mayonnaise.

Mix well to combine. In a separate bowl, combine the shredded Monterey Jack cheese and cheddar cheese.

In a 9×13 inch baking dish, spread a layer of the green chile on the bottom.

Arrange half of the tortilla chips on top of the chile. Add the chicken mixture on top of the tortilla chips, followed by half of the cheese mixture.

Repeat the layers, starting with the green chile, then the remaining tortilla chips, and finally the remaining cheese mixture.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the casserole is hot and bubbly.

Remove from the oven and sprinkle with chopped scallions.

Let it rest for a few minutes before serving.

Notes

Don’t overprocess the chicken when cutting it into 1-inch pieces – you want to keep it nice and tender! Make sure to not overcrowd the skillet when cooking the chicken, cook in batches if necessary.

Use a high-quality green chile for the best flavor, and don’t skip the step of thawing it first! If using canned diced tomatoes, look for ones that are low in sodium and added salt.

Don’t overmix the cheese mixture or the chicken mixture, you want to keep things light and fluffy! If you want a crisper top, broil the casserole for an extra minute or two after removing the foil.

You can prep the veggies and cook the chicken ahead of time, just refrigerate or freeze until ready to assemble the casserole.

This recipe makes amazing leftovers, so don’t be afraid to make it ahead of time!

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 650mg
• Total Carbohydrates: 25g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 35g