This easy New Mexico-style enchiladas recipe stacks the tortillas like a casserole instead of rolling them. Stacking makes them so much easier to make! This is my favorite Green Chile Chicken Enchiladas recipe out there, and everyone who tastes them agrees!
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This green chile enchiladas recipe is a personal favorite of mine. It reminds me of my teaching days in Albuquerque, New Mexico. While there, I met and taught with some dear friends, including my friend Valerie. Val grew up in New Mexico and her cooking is truly the gold standard when it comes to New Mexican food! She taught me things like putting red chile sauce on my mashed potatoes at Thanksgiving instead of gravy (LIFE-CHANGING), and how to peel freshly roasted green chiles.
Whenever we would have a staff breakfast at school, Val would always bring this Green Chile Chicken Enchilada Casserole. Even though it was breakfast, everyone ate it with delight and there were never any leftovers! I think it has to do with the fact that the melding of molten cheese, green chile, and corn tortillas is the definition of comfort food for a lot of folks in New Mexico. After you try this recipe it just might be your new definition of comfort food, too!
Stacking the tortillas does 2 things to this Green Chile Chicken Enchiladas Recipe:
- It makes this dish easier to make.
- It makes these enchiladas a bit more substantial.
Cook’s Note – New Mexico Style Green Chile Chicken Enchiladas:
- This green chile enchiladas recipe calls for 4 cups of shredded chicken. You can either use rotisserie chicken, drained canned chicken, or my favorite, slow cooker shredded chicken.
- You will need a deep-dish 9×13-inch pan for this green chile chicken enchilada recipe. Use a pan that is about 3-inches deep.
- When I find that I have extra time, I will make my own cream of chicken soup to use in this recipe. But, when I’m short on time canned condensed soup it is!
- I prefer El Pinto’s Green Chile Sauce in the recipe. You can also use 505’s Green Chile Sauce, too. If your grocery store doesn’t carry it, then you can use 32 ounces (yes, you read that right!) of chopped green chiles in its place.
- I love serving these Green Chile Chicken Enchiladas with my Cheesy Green Chile Cornbread and Slow Cooker Refried Beans!
Cook’s Tools and Ingredients – New Mexico Style Green Chile Chicken Enchiladas:
ONE YEAR AGO: Copycat Olive Garden Lemon Cream Cake
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THREE YEARS AGO: Queso Blanco
New Mexico Style Green Chile Chicken Enchiladas
- 2 teaspoons olive oil
- 1 cup chopped white onion
- 1 Tablespoon minced garlic
- 4 cups shredded chicken
- 1 10 oz can cream of mushroom soup
- 1 10 oz can cream of chicken soup
- 2 16 oz jars green chile sauce
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 corn tortillas
- 3 cups shredded Mexican cheese
- 4 Roma tomatoes chopped
- 3 green onions sliced
- 1 Tablespoon chopped fresh oregano
- Chopped Roma tomatoes optional
- Chopped green onions optional
- Chopped oregano optional
- Shredded Romaine lettuce optional
- Sour cream optional
Move the oven rack to the middle position and preheat the oven to 350 degrees F. Spray a 9x13x3-inch pan with nonstick cooking spray, and set aside.
In a skillet over medium-high heat add the olive oil. Once shimmering add the onion and sauté ,while stirring constantly, until translucent and the sides of the onion begin to brown, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour the onion mixture into a large mixing bowl along with the shredded chicken, cream soups, green chile sauce, cumin, salt and pepper; stir to combine.
Lay 4 corn tortillas into the bottom of the prepared pan. Spread 1/3 of the chicken mixture over the tortillas, followed by 1 cup of the cheese, and 1/3 of the tomatoes and green onion. Continue this layering of tortillas, chicken mixture, cheese, tomatoes and green onion 2 more times, but on the last layer DO NOT ADD THE CHEESE! Instead just layer the tomatoes and green onions on top of the chicken mixture.
Mix together the remaining 1 cup of shredded cheese and chopped fresh oregano, and set it aside for later.
Cover the green chile enchilada casserole with foil and cook for 30 minutes. Take the foil off and then layer the remaining 1 cup of cheese over the top. Cook uncovered for 15 minutes. Let the enchiladas stand for 10 minutes before serving.
Serve with chopped tomatoes, chopped green onions, chopped oregano, shredded lettuce, and/or sour cream (all optional).
Note from the recipe’s creator:
This is the recipe that I use but I change it around sometimes. Sometimes I add grated zucchini. Sometimes I won’t add the cream of mushroom soup and just add some sour cream instead and use sharp cheddar cheese. I mostly use green chile from my freezer that I have peeled myself. The last time I made it I added a layer of fresh mushrooms on top.