When you grow up in Arizona, many of your comfort foods have a Southwest twist. My mom made this amazing chicken and green chile casserole that I still crave to this day. I can still remember the smell of roasting chiles, cheese, tortillas and chicken filling the house. And I always ate seconds and begged for thirds.
Mom’s took a ton of time because she fried flour tortillas in oil and then crumbled them into the dish. So YUM.
I decided to try a lightened version when I saw this month’s Cooking Light magazine’s Tortilla Chip Casserole. You mean I don’t have to stand frying flour tortillas? I can just crumble store bought tortilla chips into the dish??? Why, oh why didn’t I think of this before!
I decreased the amount of cheese, used light sour cream and BAKED tortilla chips, and the result did not disappoint: mom’s flavors came shining through in a delicious roasted, melted combo that takes me back to my childhood.
Even if you weren’t lucky enough to eat this casserole growing up, and you’re now at the lighten-up stage of life, do not fear! This is just the ticket.
– posted by Donna
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 tablespoons all purpose flour
- 2 cups 2 per cent milk
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon cayenne pepper sauce
- ½ cup light sour cream
- 1 cup diced roasted green chiles
- 8 cups baked tortilla chips, crushed
- 4 ounces sharp cheddar cheese, grated
- 1 can (14 ounces) red enchilada sauce
- 3 cups diced cooked chicken
- 4 ounces Monterey Jack cheese
- 4 tablespoons thinly sliced green onions
- Preheat oven to 350 degrees.
- In a large skillet over medium heat, saute onions in oil until softened, about 5 minutes. Add garlic and cook another minute. Add in flour and cook another minute. Stir in milk, cumin, cayenne pepper sauce and simmer until thickened. Remove from heat and add sour cream and green chiles.
- Layer in a 9 by 13 inch pan: ½ cup skillet sauce; 1 cup of tortilla chips, 1 cup of chicken, 1 cup of skillet sauce, ⅔ cup cheeses, a tablespoon of green onions, about ½ cup of enchilada sauce. Repeat twice for three layers.
- Bake for 30 minutes, or until bubbly. Sprinkle with additional green onions.
Other green chile casseroles I want to try: