Recipes and Cooking Green Chile Chicken Tortilla Casserole 4.2 (27) You can chill this chicken tortilla casserole for up to 24 hours before baking, so you can prep dinner the day before. This easy chicken casserole makes 8 servings, so you might also have leftovers, too! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 13, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Chill Time: 8 hrs Bake Time: 1 hrs Stand Time: 10 mins Total Time: 9 hrs 55 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 pound tomatillos, outer husks removed, rinsed 1 teaspoon vegetable oil ½ cup chopped onion (1 medium) 1 fresh poblano chile pepper, seeded and chopped* ¼ cup snipped fresh cilantro 1 teaspoon sugar ½ teaspoon ground cumin ¼ teaspoon salt 12 6 inch corn tortillas, halved 3 cup shredded cooked chicken breast 1 ¾ cup shredded reduced-fat Mexican-style four cheese blend (7 ounces) 1 16 ounce jar salsa Chopped tomatoes and/or snipped fresh cilantro (optional) Directions Preheat broiler. Lightly coat a 2-quart square baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place tomatillos in the baking pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly. In a large skillet heat oil over medium heat. Add onion and chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown. In a blender or food processor combine tomatillos, onion mixture, the 1/4 cup cilantro, the sugar, cumin, and salt. Cover and blend or process until smooth, stopping and scraping down sides as necessary. Spread 3/4 cup of the tomatillo mixture in the prepared baking dish. Arrange six of the tortilla halves over the sauce, overlapping slightly. Top with 1 cup of the chicken, 1/2 cup of the cheese, and half of the salsa, spreading evenly. Add six more tortilla halves and top with 1 cup chicken, 1/2 cup cheese, and half of the remaining tomatillo mixture, spreading evenly. Add six more tortilla halves, the remaining 1 cup chicken, and the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover completely. Cover the dish with plastic wrap and chill for at least 8 hours or up to 24 hours. Cover and chill the remaining 3/4 cup cheese until needed. Preheat oven to 375°F. Remove plastic wrap. Cover dish with foil. Bake for 40 minutes. Remove foil. Sprinkle with the remaining 3/4 cup cheese. Bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, garnish with chopped tomatoes and/or snipped fresh cilantro. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 253 Calories 9g Fat 19g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 253 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 60mg 20% Sodium 648mg 28% Total Carbohydrate 19g 7% Total Sugars 5g Protein 25g Vitamin C 44.3mg 222% Calcium 323.1mg 25% Iron 1.8mg 10% Potassium 532mg 11% Folate, total 16.1mcg Vitamin B-12 0.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.