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Green Chile Grilled Chicken Casserole

chilerelleno

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Green Chile Grilled Chicken Casserole
This one is a monstrous sized casserole, you're going to need a 'Extra Deep' full size steam table pan.
Of course this recipe can be done as a normal 9x13 casserole pan by cutting it down by about two thirds.

8 lrg boneless skinless chicken breast (approx 5.5lbs)
(rubbed with herbs and spices, bagged and left to brine in the fridge for several hours.)
2- 27oz can diced green chiles
2 med bell peppers, diced (optional)
1 lrg onion, minced
2- 26oz and 1- 10.5 oz cans of condensed Cream of Chicken soup
2- 7oz cans of Salsa Verde
2c chicken broth
2T ground cumin
2T crushed Mexican oregano
3T minced garlic
2T salt, then salt to taste
66 corn tortillas, toasted
1- 15oz wheel of Queso Fresco, crumbled

Most similar recipes use raw cubed chicken and corn tortillas.
Grilling the chicken and toasting the tortillas adds nice layers of subtle flavor.
Toasting all those tortillas takes a lot of time, wish I had a flattop grill.
I cook two at a time and just brown one side each, and set aside.
Note, I'm using them double stacked.
48 and counting...

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Grill those breasts over high heat, just get some nice grill marks on each side, no need to cook them through.
Then cube and set aside.

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Prepare the sauce, everything but the chicken, tortillas and queso goes into a large pot and brought to a boil, then simmered for 10-15 minutes.

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A light layer of sauce in the bottom of the pan and top with 22 of the tortillas.
Half the chicken and a third of the sauce and top with a third of the tortillas.
Repeat, chicken, sauce and then last of the tortillas with last of the sauce.
From now on I'm going to set aside sauce for the top, and mix the chicken into the sauce for the layers.

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Bake uncovered at 395° approx 1 hour till piping hot throughout, then top with crumbled queso and lightly brown.
Let cool about an hour before serving.

Eight of us killed just over half this pan.
Leaves me plenty of leftovers for lunches/snacks.

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Money Shot
Dang'it, I somehow deleted the pic. :emoji_angry:
 
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GaryHibbert

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Boy, that sure looks good, John. Absolutely nothing in that mix but flavor. Great job.
Gary
 

Texas Cookin'

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Chile this looks fantastic. I always enjoy the depth and effort you put into your cooks. All of the little details go a long way.
 

chilerelleno

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9x13 Casserole Recipe
3 lrg boneless skinless chicken breast (approx 2lbs)
(rubbed with herbs and spices, bagged and left to brine in the fridge for several hours.)
1- 27oz can diced green chiles
1c med bell peppers, diced (optional)
1c onion, minced
2 - 10.5 oz cans of condensed Cream of Chicken soup
1 - 7oz can of Salsa Verde
1c chicken broth
2t ground cumin
2t crushed Mexican oregano
1t minced garlic
2t salt, then salt to taste
12-24 corn tortillas, toasted, 12 = single stack 24 = double stacked
That's 4-8 tortillas per layer.
1- 15oz wheel of Queso Fresco, crumbled
 

chef jimmyj

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That sounds good. My Enchilada recipe has a similar flavor profile. This would be less work!😊...JJ
 

JLeonard

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Man that sounds good. And its getting close to casserole type meals weather.
Jim
 

Steve H

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Excellent! It's a good thing I don't live in your neck of the woods, I'd be bigger then I am already!
 

xray

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This looks great John! And thank you for posting a scaled down recipe too. This will be something to make in the cooler months.
 

tx smoker

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Wow John, and I mean WOW!! That looks absolutely amazing and you know how much I love Mexican themed food. Had I been there I promise there would have been no leftovers :emoji_laughing: Excellent job my friend.

Robert
 

SmokinAl

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Dang Chili!
That looks absolutely delicious.
We’re having enchiladas tonight, but I’m sure they won’t be as good as your casserole.
Al
 

chilerelleno

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@Everybody.... LOL!
Thanks for all the replies and Likes, amazed this got the attention it did and even made the Carousel.... Wow! :emoji_astonished:
 

indaswamp

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I just so happen to have some homemade salsa verde. This is going on the list of Firehouse cooks! Will be made soon!

And they got a 4' flat top!!!! YES!!!!!

Question- Is this what you season the chicken with...

2T ground cumin
2T crushed Mexican oregano
3T minced garlic
2T salt, then salt to taste
or does this go in the sauce? Thanks.
 
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