Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.
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!
More green chile love!
Creamy Hatch Green Chile Dip
Mashed Chickpea and Green Chile Bowls
Green Chile Tortilla Pie
Green Chile Cornbread from Simply Recipes
Green Chile, Chicken and Rice Casserole from Scattered Thoughts of a Crafty Mom
Easy One Pot Green Chile Macaroni and Cheese from The Recipe Rebel
See how to make this Green Chile Casserole here:
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Green Chile Casserole
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
Description
Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.
Ingredients
- 1 can (10.5 oz) cream of chicken soup
- 1 pound grated cheese (I used a mix of monterey jack and cheddar)
- 1 cup milk
- 2 (4-oz) cans diced green chiles
- 1 pound ground beef
- 1 medium onion, chopped
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 (10-oz) package corn tortillas, each tortilla cut into eighths
Instructions
Preheat oven to 350ºF.
In a saucepan, combine the soup, milk, and the 3/4 of the cheese, reserving the remaining 1/4 for topping the casserole. Once the cheese is melted, stir in the green chiles.
In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt.
In a well greased 9×13 casserole dish, layer half of the tortilla strips. Spread 1/2 of the beef mixture on top, followed by 1/2 of the cheese mixture. Repeat layers. Sprinkle reserved cheese on top.
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.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Calories: 630
- Sugar: 4 g
- Sodium: 827 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 59 g
- Fiber: 7 g
- Protein: 37 g
- Cholesterol: 95 mg
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Rhonda says
This was very good! I added black beans with the hamburger and sliced black olives in the cheese sauce. I also think next time I’ll use 2 lbs of hamburger. Just my personal preference I like more meat. Thank you for the recipe!
★★★★★
Susannah says
Way, way too much oregano. Too much cheese. I added corn. Was extremely mushy, even after cooling. We ate it this time, but won’t be trying it again.
★★
Charles Kleinert says
Great recipe on the Green chili Casserole
Just what I was looking for. Made it with hot roasted hatch chili, it was a little spicy. Ummm good
★★★★★
Amber Bentley says
Would this get mushy if we made ahead for friends who had a baby for them to throw in the oven?
Kim Sandoz says
We thought it was very bland with very little green chile flavor.
★★★
victoria mcadams says
I am excited to make this. I love casseroles.
Superjjk says
I really did like this recipe, but I adjusted the amount of oregano. It was a little too much for the family. Overall, it was easy to put together and very tasty. It is a keeper!
★★★★★
Jocelyn Wolf says
Growing up in New Mexico my Mom made this all the time but with shredded chicken. I have hatch chilies shipped to me still even though it’s been 20 years since I lived there. That smell instantly transports me to being little at the grocery store in August.
Kathy Rust says
Made this. Used the 1x recipe. Should have made this bigger. It was gone in one meal from my picky eafers. Easy and delicious.. Did not use oregano not big fans.
Denise says
Loved this recipe. Only change I made was to use Pueblo green chile. Family loved the sauce so much that they requested that I only make that part and use to dip tortilla chips in it.
Deborah says
I love that idea!!
Denise says
Excellent recipe, my family loved it. The cheese sauce looked so delicious that we put some in a bowl and dipped tortilla chips in it, delicious.
CS says
I make something like this but substitute chicken for the beef! So good!
Dan Merrill says
This is a outstanding recipe! As a life long New Mexican local I can say this definitely lives up to the local cuisine. Thank you so much for posting this I’ve made it multiple times now. The only thing I do differently is I use hatch green Chile and add some Monroe’s red Chile sauce over the top of a slice Every now and then.
Tiffany says
What if it goes I the fridge for a few hours so I️ can work and hubby start it before I️ get home? How long would I️ cook?
Deborah says
I would probably just add on an extra 5 or maybe 10 minutes to the baking time.
Deb says
Hey, Deborah! What size can of soup do I for this recipe?
Deborah says
It is a 10.5 oz can. I just updated the recipe. 🙂
Debra M says
Could you use flour tortillas instead?
Deborah says
I have not tried it with flour tortillas, but I am guessing it would work.
Robin C says
It works very well with flour tortillas… yum!
★★★★★
Deborah says
I’m glad to know that it worked well for you with flour tortillas!
Roxanne says
Cream of chicken soup AND ground beef? No thanks. I’ll use cooked cut up chicken.
★★★★
Cindy says
Would this recipe work if I used wheat tortilla? Or would it be too mushy? This recipe sounds so good. Thanks!!
Deborah says
I haven’t tried it with anything but corn tortillas, but I’m guessing it would work. It might be a little more mushy than the corn, but I’m guessing it shouldn’t be that bad.
Barb Yearsley says
That sounds like a great recipe but it sounds like an awfully lot of oregano. How would it be if I left it out? Or do you think it makes the dish?
Deborah says
You could definitely cut it back or add in spices that you prefer. 🙂
Jennifer says
Can this be made ahead and froze?
Ronnie Applewhite says
I really enjoyed this and so did my teenagers. I will use a bit less oregano next time, but that’s just my personal taste. I also mixed sone black beans and white sweet corn in with the beef mixture. Turned out really nice. This one is definitely going on my dinner rotation list. So easy ajd almost no prep time, and it seems that the possibilities are endless to vary the recipe with different spices and veggies. Thanks for posting this! I am looking forward to trying more recipes from this blog.
Deborah says
I’m so glad you and your family enjoyed this!
Zoey says
This sounds great I am trying it tonight, but there are 2 places in the recipe that I have a tablespoon of Oregano. Is that correct?
Deborah says
Oops – that was a mistake! Only once- I have fixed the recipe. 🙂
Jessica Perez says
I frequently make a variation of this recipe…it’s a popular NM potluck dish. It’s so yummy and creamy. We love “cream of” soups. I will sometimes use cream of mushroom soup, which is super yummy, too. There’s something about casseroles and comfort. Right now is “roasting green chile time”…everywhere you go you can smell green chile. Thanks for sharing your fond memory of NM and this yummy recipe!
★★★★★
Deborah says
I miss the green chile time! I remembered my whole home town always smelled like roasting green chiles when they’d get those roasters out. 🙂
Cheryl says
This sounds a lot like a recipe my mother got from a new friend when she moved to Texas from the Midwest. I loved it, but lost the recipe. This sounds a lot like her recipe, other than hers called for Doritos. I’m making your recipe now. Smells great and probably better with corn tortillas rather than Doritos. I used 1/2 medium cheddar and 1/2 pepper jack.
Jenny Steffenson says
Making this for dinner tonight! My husband grew up with authentic Hispanic dishes in So. Cal. I’m excited to give it a try in MT!
Debra Shoemaker says
Made this casserole last night. Was awesome. I didn’t have cream of chicken soup, so I used mushroom soup. I also added 1 can mexi corn. To serve I added a dollap of sour cream. Defiantly a keeper recipe. Yumm, thanks for sharing.
Deborah says
I’m so happy you liked it!
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.
Deborah says
I always love recipes that are like grandma’s recipes! 🙂
dee says
I made the green chile casserole tonite. used flour tortilla and it was real good. Will make it again and use chicken
Tess says
Perfect! I only have flour tortillas on hand and wondered if that would work.
★★★★★
camie says
We had this for dinner tonight and it was super good!!! YUMMY! Thanks for my brand new go-to casserole!!
grace says
fabulous. i like the cheeses you chose, and the end result looks magnificent!
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.
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
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!
Heather says
This sounds soooo good. 🙂 I’ll have try it soon. Thanks.
Katie says
I wonder if chicken would be an alright substitute for the beef? Sounds really good.
Deborah says
Katie – I bet chicken would be delicious!
Chelsi says
I make this exact same dish but do chicken …boil and shred the chicken and then start layering in your baking dish I mix the cream of chicken and milk and seasonings with the green chiles in a bowl I rip the tortillas the start the layering in a baking dish 350 for 40 min
Michelle says
Looks good! Dried or fresh oregano?
Deborah says
Michelle – I used dried
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.
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!
Katrina says
This is a fabulous dinner idea! Love this.
Jennifurla says
It’s fine in moderation girl, this is up my flavor alley.
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.
Heather says
Looks creamy and cheesy! Yum!!
Averie (LoveVeggiesandYoga) says
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!
Pam says
This sounds great! Makes me want to go to NM this summer!