Spicy Chile Casserole34 Reviews
“This is a good substitute for chicken enchiladas, and is somewhat spicy.” - by Beverly
Original recipe yields 8 servings
- 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.
- 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.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Amount Per Serving (8 total)
- 304 cal
- 15.7 g
- 23.1 g
Based on a 2,000 calorie diet
Reviews (34)Rate This Recipe
"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,..." See more 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...." See more"
"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 calori..." See morees 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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