- After a lot of deliberation and careful thinking, I decided that green is my favorite color to eat.
Red used to be the winner, but fresh herbs and greens have slowly replaced the red sauces I loved growing up.
I’m pretty sure that Thai green curry pushed green over the edge for me! Today’s recipe is a twist on a Thai green curry that is super healthy and easy to make. The sauce in this Green Chile Chicken recipe is luxurious and creamy, without all the fat that usually comes along with those adjectives.
Remove all the rough and fibrous layers from the lemongrass, then dice up the tender core.
Get all the seeds out of the peppers so you don't burn your face off when you eat this!
Everything in the food processor.
Sear the chicken first with some red onion.
The chili paste goes in next.
It already coats everything with a nice green hue...
...But the yogurt is what really gives the whole dish a beautiful tint.
Pop in the veggies and simmer until tender.
To serve this with a dome of rice like I did, just pack the rice into a bowl and then flip it out onto a plate. Just like a sand castle!
This meal is seriously delicious!
Dan Whalen likes eating pretty much any color. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
One Pan Keto Green Chili Chicken
If there is one thing I have learned it is that you guys love a good, hearty one-pan recipe as much as I do! This Bacon Cheeseburger Skillet is one of my most highly regarded recipes, and for good reason: it is delicious and easy!
I’ve been playing around with new flavor combinations to create an assortment of ultra low carb keto dinners than can be made in one pan and in under 30 minutes. This One Pan Keto Green Chili Chicken fits the bill perfectly!
If you’re not big on casserole or would just like to try this awesome flavor in a different way, try this Keto Green Chili Stuffed Chicken! It looks super impressive but is still easy enough for an easy weeknight meal!
Baked Green Chili Chicken
Raise your hand if you LOVE easy dinner recipes! I know I do! Baked chicken recipes are always calling my name. Throw all the ingredients into a pan and bake it in the oven for a simple recipe with the easiest clean up ever.
If you’re craving enchiladas or tacos but don’t feel like doing all of those extra steps, this recipe is for you!! All the flavor of those dishes but in one easy baked dish.
The flavors in this dish include a little bit of spice from the enchilada sauce and chili powder along with cheesy goodness from all the melted Monterey Jack. Then it’s topped with chopped cilantro to give it the perfect Mexican flavor. The cheese is lightly broiled at the end which makes it brown just a bit – my mouth is watering!!
Reviews ( 100 )
This recipe already has plenty of reviews but just want to add a few things. I didn't have tortillas so substituted Tostitos and then used less salt. I used regular cream of chicken.and added lots of chopped cilantro. I used a can of diced tomatoes w/ gr chilies plus the can of chopped green chilies both undrained and then omitted the chicken broth. It wasn't dry at all and certainly not bland. My husband couldn't get enough of it. Even after I put away the leftovers I caught him in the fridge with a spoon getting "just one more bite".
My husband and I loved it. I used more chicken and would cut back on the tortillias so they dont overlap. Will make this one over and over!
Made exactly as written and it was pretty good. Next time I would use fewer tortillas and make more sauce as it was a little dry. On second night to "fix up" the leftovers, I mixed half a can of Rotel, 2 tbs. tomato paste and about 1 1/2 cups of half and half in sauce pan. Then poured it all over the remaining casserole and put back in 325 oven for 20 minutes and it was a huge improvement. Yum!
Solid weeknight casserole. Tastes like something my mother used to make. I only used about half of the tortillas and it still turned out fine.
OMG. This was Great. Husband loved it and went for seconds. I am 42 and just started cooking and this recipe was very simple
I doubled this for a crowd, and it was a hit. I don't think I'd put this on the menu for a fancy dinner, but it's a great crowd pleaser. I didn't make any changes other than using a little more garlic, and a smidge more salt.
Excellent recipe with a few minor tweaks. I sauteed the onion and garlic in a little bit of olive oil. I found that I could get away with just five tortillas per layer if you cut them in half and position the flat edges against the edges of the casserole dish. Also, one cup of shredded chicken is not enough per layer. I probably used close to two cups per layer and if you do not drain the green chiles, it will be soggy. The better half, who can be pretty picky, loved it. Leftovers were gone the next day. I may try to spice it up more next time.
So many great reviews?? Way too many tortillas and not enough filling. I know the quantity of tortillas are to absorb the liquid but they should call this Corn Tortilla Casserole. To make it more stars IMHO, eliminate the broth, halve the tortillas, up the amount of chicken and cheese (yes, the calories go up) and add drained Rotel, drained black beans, maybe corn, cilantro. More cumin, maybe some chili powder. Also, it took 45 minutes in the oven to get it bubbly and then I let it sit for 15 minutes so it wasn't so runny-yes runny, and yes, I followed the recipe.
I have made this many times and it is superb. I have to agree with others if it was soupy or not good you may have done something wrong.
In New Mexico, this is served with either red chile sauce (not the same thing as salsa--much hotter) or salsa verde (made with Hatch chilies, tomatillos, and cilantro). Recipes for those were included in the same issue of Cooking Light as this green chile chicken casserole recipe, as was a recipe for posole.
Never thought I'd give 5 stars to a casserole recipe, much less one that calls for canned soup, but this was fantastic! Made a few changes. sauteed chicken strips in EVOO, removed from the pan then sauteed the onions and garlic for a minute or two. Added all the soup mixture to the same pan along with juice from the chicken. Increased cheese to 3 cups and cumin to 1 tsp. Husband had thirds! Served leftovers with green salsa and sour cream. Truly scrumptious!
Great recipe. The only change I made was to only use 18 tortillas (or 3 rows) and top it with the remaining chicken, cheese, and sauce. My family loved it! They even asked me to make it again. Definitely a keeper.
Love this recipe! I add chicken (great with leftover turkey too)to the mix then layer with cheese, I use my Pueblo chile's from Pueblo Colorado, even better the next day when the layers have settled! delish:)
I made this for my family of 8 and I'm telling you. they LOVED IT!! Like others, I modified the recipe to our taste-buds, of course, and it turned out DELICIOUS!! I, agree with "kristymos", this "rating" system isn't working out well due to the "3's" being used when they say "Will definitetly make again! Good, solid recipe". I absolutely will make this again and do exactly like I did last time, (like MMSPARKCITY) which was this:: Added a can of Black Beans, fresh chopped cilantro, served with Spanish Rice and all the Mexican trimmings on the side. Talk about a Mexican Feast! Mine GOBBLED IT UP! :) LOVE LOVE LOVE this recipe! Also, I think I will try this same recipe with pulled pork! Thank you myrecipes.com! You're the best!
I made a half recipe (in an 8-inch square dish), which made plenty for myself and my husband with leftovers for the next day. Very yummy and pretty simple to make. I took the advice of some of the comments here and cooked the onions and spices (in a little margarine) before adding the soup/sour cream, and added a bit of crushed pepper. Will definitetly make again!
Made for a little party of 8, a great base and made it in a festive red baking dish. I did add a bit of red pepper to the sauce and added seasoned black beans with fresh chopped cilantro in the layers. A nice addition, plus gave it some color. Served with avocados, diced jalapenos, salsa and additional sour cream on the side and spanish rice.
Agree with another reviewer: while not spectacular, this is a good, "solid" dinner recipe. :) Made a couple of modifications: I sauteed the onions, cumin, salt, pepper, and garlic in a little oil for about 10 minutes first to soften the onions before adding the other 'soup' ingredients. Based on other reviews, I also added a tsp or so of cayenne pepper and doubled the cumin. (Taste the 'soup' mixture before assembling. If it tastes bland, add some spices!) Lastly, I cut the tortillas into quarters to get a more even distribution. I was only able to make 3 layers rather than the 4 called for by the recipe, but the results were still tasty. I will make this again.
I hate this rating schedule because this isn't necessarily worthy of a special occasion, but is definitely a very solid and wonderful weeknight dinner. I don't give 3's because I never make the recipes rated 3s! The chiles are mild enough to keep it kid friendly. The tortillas sop up the sauce wonderfully. We gobbled this up. Will definitely make this again!
For those of you that like spice, try adding one or two chipotle chiles in adobo sauce. Whenever I have some left from another recipes, I will mince them up and add them in when I am making the sauce. I also sometimes double the green chiles.
The sauce is great, before it was baked. I found the flavor to be overly bland after it had baked. While making, I thought about turning the sauce into a soup, adding the chicken and leave out the tortillas completely. I think I'll do that next time.
This needed more spices for us - was a little bland, but has great potential.
I make this with flour tortillas, add slivered almonds, and put diced tomatoes on top. I serve it with broccoli for a complete meal. This version is easier than the "roll-up" enchilada recipe.
For those of you that gave it bad reviews, you probably made it wrong. Go back to taco bell.
This will certainly be a recipe that is noted as a FAVORITE in our recipe box! YUMMY! Try it - you won't be disappointed! Substituted half the green chilies with jalapeños and it added just the right amount of "heat".
We've made this many times exactly to recipe and been completely satisfied with the results. Last night we minced one large chipotle chile and doubled the garlic for the soup mixture. Also added about 1/2c rough-chopped cilantro to the shredded chicken. The finished dish was still fairly mild in flavor, but had a bit more going on.
Good recipe and very easy to put together. I've made it twice and don't use all the tortillas - I usually have six of them left over. Also, one pound of chicken is not enough so next time I will probably use 1.5 to 2 pounds of shredded chicken. Boring on its own so we like to add chopped tomatoes, lettuce, chopped olives, chives, and sour cream to add color and life to it!
Worked great for leftover turkey and can feed a crowd of house guests!
I added a handful of cilantro and a can of rotel. It was great.
Well, it looks bland, but it tastes FINE. I made my own cream-of-----, added drained, canned black beans, some frozen corn, some diced red bell peppers, more green chilis. You can really play with this recipe. I enjoyed reading all the other reviews and loved the idea of mexican pot-pie! I used the hand-made style small flour tortillas (from Costco). Yum. I froze half this recipe in serving-size portions. Thawed fine and reheated in mirco-wave. We were surprised how much we enjoyed this one. Sometimes a bowl full of hot good is plenty good enough. With some sour cream, avocado and fresh tomatoes on top. A splurge!
Really excellent. My husband liked it & he doesn't do Mexican. Not a bit soupy. I did use low sodium chicken broth, regular cream of chicken soup, added a can of mild Rotel tomatoes, fresh cilantro & rottiserie chicken. Doubled the receipe making 2 casseroles & gave one to my son & his family for their dinner. Next time, I will add a can of black beans to see if we like that. A definite keeper.
After reading some of the reviews of this recipe, I decided to add a can of corn (Del Monte Summer Crisp is the best, in my opinion), a can of black beans, and a red bell pepper. Oh, and about a 1/2 tsp. of hot sauce (Tapatio, I believe). I probably could've added at least a full tsp. or more of the hot sauce. It was delicious! I'm glad I added what I did, though, it really made the dish. Also, I used light, not fat free sour cream (just couldn't do it), but I did use the 98% fat free condensed soup. I recommend it for sure! My partner and I scarfed it down -- and the leftovers were just as yummy!
A delicious dish. Made as described but only used two cups of chicken. The entire family loved it, and it's a new favorite.
VERY GOOD I used a store bought rotisserie chicken, chopped & used all the dark meat first & finished with white meat. Threw all the bones/scraps from chicken in a pot & got broth. In soup mixture I used 2 7oz cans chopped green chilis & I just dumped them in. Sauteed my chopped onions before putting in the above & when I was finished I sauteed my garlic (I used 2 cloves). I drained 1 can corn, drained & rinsed 1 can black beans, drained & saved the juice from 2 cans ro-tel & added some of this juice to the soup mix. In a bowl I mixed the corn, black beans & ro-tel (smashed up the drained ro-tel to break up chunks) & this mixture layered on top of the meat in every layer. I used 8 oz sharp cheddar & 8 oz pepper jack mixed. I ONLY used 2 packs corn tortillas 8 in each pack & cut these up in strips. Baked this in a corning lasagna dish at 350 for almost 1 hr. **This needs to "set up" before you cut/serve. Forgot to add the cilantro I bought to the corn/been ro-tel mix.
Awesome dinner! Cheesy, chicken-y, and a little crunchy on top. REALLY good. Definitely a family favorite!
IT'S GREAT! I've never made a dish with cream of anything and was prepared to be all snobby about this 'tasting like it came out of a can'. I used Healthy Request cream of chicken and a lemon pepper rotisserie chicken and served it with a beer and a small salad. I will make it again and will add corn, red bell peppers and cilantro if I have time.
Like green enchiladas, but easier! This was wonderful! I just need to find a way to scale the recipe down, since there is only two of us in my home.
Oh my gosh is this dish ever a WINNER! I altered a little in that I sauteed the onions and garlic for a couple of minutes first before adding the other ingredients. I also only used 2 sm. cans of chopped chiles. Breakstones sour cream has come out with flavored sour cream. I had recently purchased the chipolte and boy is it ever outstanding. I also had a container of the new Philly 'Santa Fe' cooking cream cheese that I added.. There is no doubt this recipe is a 10 out of a 10, makes a ton, is addictive and any mexican restaurant would be priviledged to serve this. This dish comes together easily and is thick and creamy too. I made in the a.m., stuck it in the refrigerator for supper and took it out about 30 minutes before I stuck in the oven. AWESOME!
Like some of the other reviews said, this dish tasted like mildly flavored chicken soup. If I make this again, I will add salsa to the soup mixture.
One of our favorite casseroles! I substitute black beans, corn, and tomatoes for half of the chicken. I also like to add a little adobo seasoning with the cumin.
This was pretty good, although I wish it had some sort of kick to it. Not sure if I'll make it again.
I can't believe this is a Cooking Light recipe. It was bland and had no nutritional value-the entire dish was shades of brown. Add some cilantro, olives, bell peppers, lots of spices and you might have something worth trying, but as it stands this recipe is not good.
Quick and fast--my family loves it. I recommend swapping cream of chicken for cream of mushroom if you don't like a strong chicken-y flavor.
This is really a crowd-pleaser! Reheats well. It's so tasty its hard to believe that it's so waistline friendly. This joins our regular rotation.
I made this for the first time tonight. Like lots of other reviewers I made a few modifications. I used reduced fat sour cream & low fat cream of chicken soup (not fat free). I doubled the amount of garlic & cumin & sauteed the garlic & onion in some cooking spray before adding to the sauce. I also added a large handful of minced cilantro to the sauce along with a teaspoon of green new mexican chile powder for a little heat & extra flavor. Served it with a spinach & avocado salad. I'll definitely make this one again.
This was delicious. Whole family loved it (including 2 picky kids). Used fresh roasted chilis and chopped cooked turkey breast. Also sauteed onions in cooking spray before adding to sauce. Will definitely add to my rotation!
I will make this again. I used a smaller green chili can (only one I could find easily at Target) and believe I could have used more chilis for some kick. It makes a LOT. There were two of us and I certainly should have split the recipe. Good go-to recipe, though. Next time i may try rotel.
Tried it and was disappointed, bland with an unpleasant texture and probably not very healthy either. Might have been better with some vegetables instead of so much cream.
This recipe has amazing flavor. My husband and I loved it and will be making it often.
One of the best make-ahead dishes. This is my "go to" dish when I need to make a dinner for another family. I double the recipe. give one away and serve the other to my family. I use fewer chiles to make it more mild for younger mouths. I serve this with a vegie and chips and salsa.
Absolutely delicious. Make sure you use all the tortillas in the recipe otherwise gets too soupy.
I tried this recipe and halved the ingriedents and only used about four 8" tortillas (wraps we call them here in Ireland). I could not find tinned chillies so I used three fresh green chillies and chopped them finely. The whole thing was a great success and I will definitely cook this meal again.
My family LOVED this recipe! The only thing I did different is cook the chopped onion, roasted cumin, salt and pepper until almost caramelized then added the garlic for 3 minutes. Then we added all the other ingredients. Do not use any other cheese other than sharp cheddar. We made two versions and the sharp cheddar was the HIT. (Also use a small can of green mild chilies - it was a perfect balance.)
This is a fantastic recipe that my family never gets tired of. I do make a few changes. add 2 cans of Ro-Tel (drained), 1 can black beans (drained and rinsed), 1 bag frozen corn and 4 cloves of garlic instead of 1. These additions give it a tasty, healhy dose of veggies. I would definitely recommend this recipe. Also, it freezes very well. When I make it, I typically make a triple recipe and freeze the leftovers for a busy day, and it comes out perfect every time!!
I made this last week and it was quite good. I did add black beans and diced tomatoes (rotel) to the casserole just to add a bit more flavor. I served it with seasoned black beans, chips & salsa. Would definitely make again - though next time I think I'll double the amount of green chiles
I modified things a bit here. I added tobasco sauce to the soup mixture and used Trader Joe's Lime Chili Pre-Prepared Chicken. These couple of things added a nice kick to the dish.
If you want to make it less "bland" mix equal parts pace picante and soup and make recipe as directed. yumm
Awesome dish! full of flavor!!
I thought the recipe was quite bland and needed something else. perhaps some hatch chile peppers or other vegetables. The cream of soup base stood out and should have been more mold. Basically, the sauce that composes the dish tasted pretty much like cumin and cream of chicken soup to me.
This was a very comforting, delicious and easy casserole to make. We topped with green onions, sour cream and salsa verde - delicious!
I have made a number of Cooking Light recipes from this site and this one is by far my favorite. It was easy to make and really, really delicious.
A friend of mine directed me to this recipe a while ago and I just tried it for dinner tonight. Super easy and so delicious! I was actually surprised. So much flavor! The only thing I changed was Monterey Jack cheese for the cheddar.
My family loves it served with toppings of sour cream, salsa and green onions. I also take it to potluck suppers.
Absolutly a fabulous casserole. This one is a keeper. The flavor was fantastic and we changed the chilis to jalepenos gave it great kick
We thought this was just okay. Had a pretty bland flavor.
This was So delicious and SO easy to prepare. I bought an already prepared rotisserie chicken from my local grocery store and shredded it. My whole family thoroughly enjoyed this meal. It was great leftover too!
I used roasted chilis vs. canned and loved it.
Loved the dish! I will definitely be making this again.
the best : Green Chile-Chicken Casserole I have tested every one in my family loved it
My husband and I just made this dish tonight and loved it! He went back for seconds, too. He says it tastes like chicken enchiladas. The recipe was easy to follow and will definately make it again.
We make (and eat) a lot of Tex Mex dishes in my family. This New Mexico-inspired dish ended up replacing a recipe that I had in my recipe book for years. Great flavors and super moist. Even my discerning husband loved it!
Excellent dish. Reminds me a lot of King Ranch Chicken. Good luck sticking to the recommended serving size to limit your calories. I probably ate twice as much I was supposed to in each sitting. Reheats beautifully will certainly make again.
A hit with my picky crew! I had to make a last minute substitution because my sour cream was confiscated for a Home Economics class. I used cream cheese instead, which made a very creamy sauce. And for the cheese I used a low fat Cheddar-Monterrey Jack mix. Served it with salsa on the side. We will definitely make this one again.
First of all, I don't like the rating catergories. This IS worthy of a special occasion AND it is outstanding, too! In reading the other reviews, I think the problem some have complained of with regard to this getting goopy, is using the fat free cream of chicken soup. I used the regular cream of chicken soup. I also used medium cheddar cheese. I served this dish with tortilla chips and guacamole and a green salad. I recommend salsa on the side as well. Everyone in my family RAVED about this recipe, and I cook for VERY picky boys. Two thumbs up for this recipe.
We loved this recipe. Will definately make it again and again.
After reading the reviews, I was very careful about measuring the liquid. I even drained the green chilis as directed, when normally I probably wouldn't have bothered. I thought it turned out the right consistency - the soup mixture was pretty thick before I even started layering. To be honest, I was a little confused when it came to layering - I re-read and realized you continue to layer until you've used all 24 tortillas: soup mixture, tortillas, chicken and cheese - 4X. While layering, I thought it didn't look like enough chicken per layer, but once it was cooked, and you dip down thru all the layers, it's the perfect amount. The only thing I changed about the recipe is I used 1 can cream of chicken-mushroom soup and 1 can cheddar cheese soup (undiluted, per instructions) instead of 2 cans cream of mushroom. But all proportions were the same. I cooked 2 1/2 boneless, skinless chicken breasts in 1 can chicken broth, took out the chicken when it was done, then added the soup mixture ingredients to that same pot to save on clean-up. The verdict. my family LOVED it! It wasn't soupy at all, and even though my family eats spicy foods, we did not think it was bland at all. But I think the Cheddar cheese soup spiced it up a little. Also, the green chilies I used were medium hot. This dish was pretty quick and simple. This would be a good dish for a potluck. I will definitely be making it again for my family soon.
- 1 teaspoon olive oil
- 8 ounces boneless skinless chicken breast, cut into bite-size pieces
- 1 cup chopped onion (1 large)
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 1 cup chopped fresh tomatillos
- 1 (4 ounce) can diced green chile peppers, undrained
- 2 cloves garlic, minced
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano, crushed
- ⅛ teaspoon salt
- 3 (6 inch) corn tortillas
- ¼ cup grated Monterey Jack cheese (1 ounce)
- 1/2 to 1 cup shredded romaine lettuce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons plain fat-free Greek yogurt
- 1 thin slice Fresh jalapeño chile pepper slices (see Tip)
- 1 bunch Sliced scallion
- 1 thick slice Chopped fresh tomato
Coat a large nonstick skillet with cooking spray add oil and heat over medium-high heat. Add chicken cook and stir until no longer pink. Remove from the skillet cover and keep warm.
Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and the tomatillos are tender stir occasionally. Stir in the cooked chicken heat through.
Cut tortillas into quarters layer over top of the chicken mixture. Sprinkle with grated cheese. Cover and let stand 1 to 2 minutes or until the cheese melts.
To serve, top with shredded lettuce, cilantro, and Greek yogurt. If desired, garnish with jalapeño pepper slices, sliced scallion, and/or chopped fresh tomato.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.