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:
Like what you see here? Make sure you are following Taste and Tell for more recipes and ideas!
Facebook | Pinterest | Instagram | Twitter | Google+ | Weekly Newsletter | Feedly | Bloglovin
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 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
SHOP THIS POST!
Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!
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!
Sadie says
I also grew up in So Cal in National City almost on the border (10 miles from it) I learned to cook from my Hispanic girlfriends moms in their kitchens. My question is this……….why does no one seem to use authentic Mexican cheeses in these types of dishes? They truly make a difference and so simple, like using a melting cheese in the dish, then use the melting one plus a sprinkle of a cheese that doesn’t melt such as Queso Fresco. It’s different if you have’n’t used them before. These authentic cheeses are in the refrigerated case near cream cheese, etc. Also, black olives are bom bom in dishes like these. Throughout San Diego tamales, etc. have 1 black olive inside each one. I’m going to make this with sliced black olives. Different than Tex Mex, this would be Baja.
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.