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Spicy Chile Casserole

Spicy Chile Casserole

Beverly

Beverly

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

VICKI FURSTENBERG
7

VICKI FURSTENBERG

1/23/2003

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!!

NOZ-N-A-CUK-BUK
5

NOZ-N-A-CUK-BUK

4/13/2006

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.

LUNARORA
5

LUNARORA

9/27/2004

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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