Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.
If you love a good, comforting casserole, you should also check out this Beef Enchilada Casserole.
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!
See how to make this Green Chile Casserole here:
You can watch the video above to see how easy this recipe is.
More green chile love!
Creamy Hatch Green Chile Dip
Green Chile Sauce
Chicken Lasagna with Green Chile and Cheese
Green Chile Tortilla Pie
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Green Chile Casserole
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 each) 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.
Wayne says
Followed the recipient and we really enjoyed it. Used Hatch 505 medium chopped chiles.