Spicy Chile Casserole

Spicy Chile Casserole

37 Reviews 2 Pics
Recipe by  Beverly

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

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (37)

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My family has recently started trying to "lose our winter fat" and this was a very filling, "fat friendly" welcome addition to our dinner table. My children all loved it, and I have four children, so that's really saying something!!



Excellent--I'm always looking for good recipes for chicken left-overs. Great flavor. Didn't find it mushy at all--the tortillas helped thicken the sauce. Smooth is a better description.



My husband told me that I hit a home run with dinner tonight - and he's a picky customer! The only thing I did differently than the original is frying the tortillas in some conola oil. It adds calories but helps them hold their texture in the casserole. They wont be crispy - but they wont be mushy either. I dabbed the extra oil from the fried tortillas with a paper towel to keep the calories down.

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Amount Per Serving (8 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 18.3 g
  • 37%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 526 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Spicy Southwest Chicken Casserole


next recipe:

Green Chile Chicken Enchilada Casserole