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Chilaquiles Verde Bake

Chilaquiles Verde Bake

3.4 5

Traditional chilaquiles are shredded tortillas served with sauce...our tasty, oven-baked version adds chicken, broccoli, green chiles and melted Cheddar cheese.  Give it a try...we think it's even better than the original!

serves 4 people

Ingredients

cost per recipe: $6.80

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon each garlic powder, ground cilantro (coriander) and chili powder

  • 1

    can (about 4 ounces) chopped green chiles

  • 1/2

    cup sour cream

  • 1/4

    cup water

  • 2

    cups  cubed boneless, skinless chicken breasts, cooked

  • 2

    cups frozen broccoli florets

  • 4

    corn tortilla (6-inch), cut into strips

  • 1/2

    cup shredded Cheddar cheese (about 2 ounces)

view nutrition info

How to Make It

Stir the soup, cumin, garlic powder, cilantro, chili powder, chiles, sour cream, water, chicken, broccoli and tortillas in a 2-quart shallow baking dish. Top the mixture with the cheese. Cover the dish and bake at 350°F. for 25 minutes or until the mixture is hot and bubbling.
Step 1

Stir the soup, cumin, garlic powder, cilantro, chili powder, chiles, sour cream, water, chicken, broccoli and tortillas in a 2-quart shallow baking dish.

Step 2

Top the mixture with the cheese. Cover the dish and bake at 350°F. for 25 minutes or until the mixture is hot and bubbling.

Recipe Tips

  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

(5)
  • craftsrus

    April 1, 2011

    Chilaquiles Verde Bake

    I really love vegetables so I followed this recipe but tossed in chopped onions, corn and canned chili beans. It turned out great. It increased the amount considerably since it was pretty much a half an onion, a full can of corn and a full can of chili beans. I threw in some extra seasoning too to balance it. Only thing is that it didn't come out as thick as I would have hoped but imagine its from the frozen broccoli.

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  • jthomas74_

    November 3, 2010

    Chilaquiles Verde Bake

    This is one of the best chicken and broccoli casseroles I've ever had. I love this Mexican twist to a comfort classic.

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  • vickhiggins

    October 29, 2006

    Chilaquiles Verde Bake

    I substituted partially cooked fresh broccoli and omitted the tortilla strips. I served it over white corn tortilla chips. The kids loved it and asked for more.

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  • vanbeard

    May 20, 2006

    Chilaquiles Verde Bake

    The zing of the soup made this very good.

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  • ssyoung

    June 20, 2005

    Chilaquiles Verde Bake

    Great recipe. A little spicy for my kids but it tasted great!

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    (0) (0)

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