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Hi, my name is Lacey. I live in Austin, TX working in Business Development Texas/South for Casting Networks. I’m originally from San Antonio, but I did live in LA for many years after college before moving back to Austin. When I’m not working, you can normally find me cheering on my Texas Longhorns or managing my fantasy teams. I also enjoy playing tennis, eating queso and breakfast tacos, and taking the boat out onto the lake. My aunt was an amazing cook, so I am constantly making all of her dishes. I chose this recipe of hers because it has a bit of Tex Mex flare to it. I hope you enjoy, and Hook ‘Em Horns!


Chicken and Green Chilies Casserole

1 4lb. or 2 2-1/2 lb. chicken
4 Tbsp. butter
1 cup onion, coursely chopped
3 Tbsp. flour
2 cup milk
1 cups chicken broth
1 (4-oz) can diced green chilies
1 (10-oz) can Rotel tomatoes with green chilies
10-12 corn tortillas, torn into small pieces
1-1/2 tsp. salt
1 lb. grated mild cheddar cheese

Prepare the Chicken: Cover chicken with water plus 1 Tbsp. salt and some chicken bouillon granules. Cook on stove until tender (at least an hour and a half). Cool and remove bones and discard skin. Tear into Large pieces.

Casserole: Saute the onion for 1 min in melted butter in a large pan. Add flour, cook until bubbly. Pour in milk and broth and cook until thickened, stirring with a French whip or spoon. Mix green chilies with the sauce and add the Rotel tomatoes.

Place a layer of chicken in the bottom of a buttered shallow 3 qt. Casserole, then a layer of tortillas, cheese then sauce. Repeat, with cheese on top.

Bake at 375 until bubbling. (If you want it spicy, you can add jalapeo peppers)