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Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.

Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.

Photos Updated July 2015



I spent the first 18 years of my life in a smallish town in New Mexico. And if you’ve been to New Mexico, you know that green chiles are a regular occurrence. I remember all the time in the summer, you’d find these huge roasters in front of different stores where you could buy freshly roasted green chiles. I can still remember that smell like it was yesterday, and I haven’t lived there for many years now. So I really have a special place in my heart for anything with roasted green chiles in it.

I actually found a version of this casserole in a family cookbook. I almost passed it over because of the cream of chicken soup – since I’m not a huge fan of the “cream of” soups. But I decided to go for it, and I’m so glad that I did, because I loved this casserole. This definitely brought back a little bit of New Mexico to me!
Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.

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Green Chile Casserole
Prep time
Cook time
Total time
Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.
Serves: 8 servings
  • 1 can cream of chicken soup
  • 1 pound grated cheese (I used a mix of monterey jack and cheddar)
  • 1 cup milk
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 (4-oz) cans diced green chiles
  • 1 (10-oz) package corn tortillas, each tortilla cut into eighths
  1. Preheat oven to 350ºF.
  2. In a saucepan, combine the soup, milk, and the ¾ of the cheese, reserving the remaining ¼ for topping the casserole. Once the cheese is melted, stir in the green chiles.
  3. In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt.
  4. In a well greased 9×13 casserole dish, layer half of the tortilla strips. Spread ½ of the beef mixture on top, followed by ½ of the cheese mixture. Repeat layers. Sprinkle reserved cheese on top.
  5. Bake in preheated oven until heated through and cheese is melted, about 30 minutes. Let the casserole sit for 10-15 minutes before serving if you want the slices to hold together.



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Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.

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23 Responses to Green Chile Casserole

  1. Pam says:

    This sounds great! Makes me want to go to NM this summer!

  2. your casserole looks awesome!

    i just made and posted the other day about what i called cheesy taco casserole. i will say that photographing it was one of the hardest photo shoots ever! it looks so good in person, and it looked so mushy and blah, on camera. did you find that to be the case, too when you were shooting yours? i had to take like 100+ pics of it. I was so sick of it by the time it was all over…haha 🙂

    your recipe AND pics are great!

  3. Heather says:

    Looks creamy and cheesy! Yum!!

  4. camie says:

    This looks like a recipe a friend made me after I had my first baby. I never did get that recipe from her and have moved twice since so I’m excited to try this! Thanks.

  5. Jennifurla says:

    It’s fine in moderation girl, this is up my flavor alley.

  6. Katrina says:

    This is a fabulous dinner idea! Love this.

  7. Joanne says:

    There are just some childhood food memories that can’t be replaced, even if that requires cream of chicken soup! This casserole sounds delicious!

  8. Tracy says:

    This is almost exactly like a recipe that my family has too, but we call it Warrior’s Casserole. It’s one of my favorites.

  9. Michelle says:

    Looks good! Dried or fresh oregano?

  10. Katie says:

    I wonder if chicken would be an alright substitute for the beef? Sounds really good.

  11. Heather says:

    This sounds soooo good. 🙂 I’ll have try it soon. Thanks.

  12. Alyssa says:

    This looks so tasty! I’ve never had Green Chili Casserole but am a sucker for comfort food, and this looks like it will fit the bill. Thanks for the recipe!

  13. kat says:

    Hot dish is a big thing here in MN & they are all made with cream of something soup, I started making my own so I could still have a good hot dish

  14. Monica says:

    With chicken it is great, shredded chicken is typical for green chile enchilada casserole in NM, ground beef is more rarely used. I prefer pan frying the corn tortillas in a little bit of oil before using them in the casserole, for some reason frying the corn tortillas really brings a depth of flavor and keeps them from getting so mushy.

  15. grace says:

    fabulous. i like the cheeses you chose, and the end result looks magnificent!

  16. camie says:

    We had this for dinner tonight and it was super good!!! YUMMY! Thanks for my brand new go-to casserole!!

  17. dee says:

    I made the green chile casserole tonite. used flour tortilla and it was real good. Will make it again and use chicken

  18. Steve Graham says:

    Growing up in the Texas Panhandle, my grandmother would make us her famous Dorito Casserole… which is very similar to this recipe. She added Cream of Mushroom soup and taco sauce to the sauce pan. I’ve added different ingredients to it over the years. Like olives. It’s always been great comfort food.

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