Chili Pepper Casserole
A savory casserole layered with tortillas, creamy chicken soup, diced green chilies, and melted cheddar cheese, perfect for a comforting and flavorful family meal.
Ingredients
Instructions
- Combine the cream of chicken soup, milk, chopped onion, and diced Ortega chili peppers in a bowl.
- Layer in a casserole dish starting with the cream mixture, then tortillas, and repeat, ending with a layer of cream mixture topped with grated cheddar cheese.
- Let the casserole set overnight or prepare in the morning to bake later in the evening.
- Bake at 350°F (175°C) for 35 to 40 minutes until hot and bubbly.
Tips & Substitutions
For a spicier kick, consider adding some jalapeños or a dash of hot sauce to the cream mixture. You can also substitute the cheddar cheese with pepper jack for extra flavor. If you prefer a lighter version, use low-fat cream of chicken soup and milk. Layering the casserole with some black beans can add a hearty texture, reminiscent of dishes like Black Beans And Chicken.
Serving Suggestions
Serve the chili pepper casserole with a side of fresh salad or some warm cornbread for a complete meal. It pairs beautifully with Chicken Barley Soup, Mexican Style for a comforting dinner. For a festive touch, top with fresh cilantro or avocado slices to brighten the dish. This casserole makes for a great potluck dish as well!
Storage & Reheating
Store leftover chili pepper casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for convenience, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Pepper Casserole contains roughly 710 calories, with 19g protein, 95g carbohydrates, and 29g fat. It is an excellent source of calcium (43% of the Daily Value), protein (37% of the Daily Value), and iron (36% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1438mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the casserole ahead of time?
Absolutely! You can assemble the casserole the night before and store it in the refrigerator. Just be sure to cover it tightly with foil. Bake it the next evening for a quick and easy dinner. Allowing it to sit overnight can enhance the flavors.
Can I freeze the chili pepper casserole?
Yes, this casserole freezes well. To freeze, assemble it without baking, cover tightly, and store in a freezer-safe container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and bake as instructed. It may need a few extra minutes in the oven.
What can I substitute for the cream of chicken soup?
If you want a healthier alternative, you can use homemade cream of chicken soup or substitute with a can of cream of mushroom soup for a different flavor. For a vegan option, consider using a plant-based cream soup alternative, which can work well in this recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).