Mexican-Style Green Chile Chicken Casserole Recipe - Food.com
"This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!..."
INGREDIENTS
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2 -3 tablespoons butter
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1 large onion, chopped
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2 -3 tablespoons fresh minced garlic (or to taste)
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1 jalapeno pepper, seeded and finely chopped (optional)
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1 1/3 cups chicken broth
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1 1/4 cups canned green chilies, drained (can use more!)
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1 -2 teaspoon cumin
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2 (10 ounce) cans cream of chicken soup, undiluted
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salt and pepper
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24 corn tortillas (you might use a couple less than 24, or use as many as needed)
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4 cups cooked chicken (or use cooked turkey)
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2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)
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