New Mexican Green Chile Casserole

New Mexican Green Chile Casserole

Nutritional Facts
Serving Size: 
about 1 cup (252g)
Calories from Fat: 
170
Calories: 
370
Total Fat: 
19g
Saturated Fat: 
11g
Cholestrol: 
65mg
Sodium: 
490mg
Dietary Fiber: 
3g
Total Carbohydrate: 
34g
Sugars: 
6g
Protein: 
20g
Calcium: 
-
Total Time: 55 minutes
Prep Time: 25 minutes
Cook Time: 30 minutes
Source: 

Makers of LACTAID® brand products

This flavorful casserole has a bit of a kick from the green chiles, and is paired with a creamy mushroom sauce, made with LACTAID® Lactose-Free Whole Milk.

Yields/Serves: 
12
servings
Ingredients: 

For the Creamy Mushroom Sauce

½ tablespoon butter

½ small yellow onion, minced

8 ounces button mushrooms, chopped

1 tablespoon flour

⅔ cup LACTAID® Lactose-Free Whole Milk

½ cup chicken stock

Pinch of salt and black pepper

For the Casserole

24 corn tortillas

2 cups cooked chicken, shredded

3 cups (about 10-12 chiles) Hatch green chiles, roasted, peeled

3 cups shredded sharp cheddar cheese*
Ingredients list 2: 
 
  1. Preheat oven to 350 degrees F and spray a 13x9-inch baking dish with nonstick spray. Set aside.

For the Creamy Mushroom Sauce

  1. In a medium saucepan, melt the butter over medium-high heat. Add the minced onion and sauté until soft, 2-3 minutes.
  2. Add the chopped mushrooms and stir often until they are softened, about 2 minutes. Sprinkle the flour over the onion-mushroom mixture and cook for about 1 minute.
  3. Whisk in LACTAID® Lactose-Free Whole Milk and stock; let it cook over medium heat for 6-8 minutes, until thickened. Remove from heat and set aside. Season with salt and pepper.

For the Casserole

  1. Wrap the tortillas in damp paper towels and microwave for 15 seconds to soften.
  2. Spread ⅓ cup of the mushroom sauce on the bottom of the baking dish. Place 6 tortillas on top, overlapping and coming up the edges of the dish.
  3. Add 1 cup shredded chicken, 1 cup of the creamy mushroom sauce, ½ cup of the green chiles and ¼ cup of the shredded cheese.
  4. Repeat the layering 2 more times. Finish with a layer of tortillas. Top with any remaining creamy mushroom sauce and green chiles.
  5. Bake for 30 minutes. Let cool 10 minutes before slicing and serving.
Notes: 

* Ingredient used in the nutrition analysis. 3 cups reduced fat shredded cheddar cheese contains approximately 2 grams of lactose. Reference: USDA National Nutrient Database for Standard Reference Release 27

Taco Influencer: 
Taco Influencer - Lactaid Brand