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This easy New Mexico-style green chile chicken enchiladas recipe stacks the tortillas like a casserole instead of rolling them. Stacking makes them so much easier to make!
This recipe is my favorite Green Chile Chicken Enchiladas out there, and everyone who tastes them agrees!
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 that 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 two 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:
- 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.
- Here’s the one I used in the one in the photos. Here’s the disposable aluminum pan I use when I bring these enchiladas to potlucks.
- When I find that I have extra time, I will make my 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 Cheesy Green Chile Cornbread and Slow Cooker Refried Beans! For dessert, I often serve them with these Caramel Apple Quesadillas.
Cook’s Tools and Ingredients – green chile chicken enchilada casserole:
- deep 9×13-inch pan (this is the one in the pictures)
- mixing bowls
- skillet
- El Pinto Green Chile Sauce or 505 Green Chile Sauce
LOVE MEXICAN FOOD AS MUCH AS I DO?
Check out some of my favorite recipes:
- Chicken Burrito Bowl
- Restaurant Style Refried Beans
- Picadillo Tacos
- Mexican Spinach Dip
- Sweet Corn Tamales Cake
- Green Chile Pinto Beans
- Guacamole
- Horchata
- Enchilada sauce
- Carne Asada Street Tacos
- Queso Blanco Dip
- Breakfast Taco Bar
New Mexico Style Green Chile Chicken Enchiladas
Ingredients
- 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
FOR SERVING:
- Chopped Roma tomatoes optional
- Chopped green onions optional
- Chopped oregano optional
- Shredded Romaine lettuce optional
- Sour cream optional
Instructions
- 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).
Video
Notes
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.Nutrition
This post first appeared on Food Folks and Fun on May 7, 2018.
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jessica Jankowski
loved them they were delicious!
Tilly
I would defiantly eat this for breakfast! Love the idea to stack them – genuis.
Jillian
Thank you! 🙂
Diana
Love this casserole style enchiladas, sounds much better than the recipe that we all know. And looks very delicious too!
Natalie
I love enchiladas, it’s one of my top favorite Mexican disher. Looks so delicious and perfect for hosting a fiesta 🙂
Jillian
It’s one of my top Mexican dishes, too! 🙂
Helen of Fuss Free Flavours
I think chilli sauce on your potatoes instead of gravy is a great idea. This recipe is also a great idea and looks so so tasty. A great pick-me-up for a great start to the day. So many yummy flavours.
Jillian
Red Chile sauce on mashed potatoes is amazing, give it a try the next time you have mashed potatoes!
Amy
Reading this has made me miss my teaching days too. We used to do Fat Food Friday and I never had to eat for the rest of the weekend! This dish, I’m sure, would have gone down a treat in our school too.
Jillian
Man, it seems teachers love their Friday food fest. 🙂 Thanks for stopping by!
Dayna
YUM! I love these enchiladas!
GHawkins
My father in NM sent a case of green chile to me in DC for the holidays. This was exactly the recipe I needed to relive my childhood and treat my husband to the food of my people. Thank you!
Jillian
I am so glad that you loved the recipe. And I am SO jealous of your case of green chile!
Jillian
So glad you loved this recipe, and I am so jealous of your case of green chile!
Shadi Hasanzadenemati
I was in New Mexico a few months ago and loved everything green chile! Can’t wait to make this!
Shirley
Yummy
Allison
Love, love, love the stacking technique! A new family favorite for sure!
Elaine
I really like that I can make a lot of these and have some leftovers for the next day. The enchiladas look absolutely amazing!
Kristine
I found this recipe by searching for green chili recipes and boy, am I glad I did! It’s absolutely delicious and we devoured every, single, bite. So good, thank you!
Jillian
SO glad this recipe worked out for you! Thanks for stopping by! 🙂
Michelle
I would have never thought of making this for breakfast but I’d try it! I love enchiladas!
Jennifer
OMG! Such a treat! Green chiles are the only pepper I am not allergic to, so when I find a recipe like this using them, I hold on for dear life! And make it again and again until I have it memorized… YUM
Tisha
I love green chili! I’m definitely making this soon!
B Rivera
Oh, my. Who uses creamed soup in authentic New Mexico enchiladas!
Jillian
My friend who is a native New Mexican does!
Pam C
I am also a native New Mexican, and when we make our Green Chile Chicken Enchilada Casseroles (note-casseroles only though, not normal, rolled enchiladas), we always use creamed soups and freshly chopped green chile for the filling! Allows for perfect consistency and flavor!
Jillian
Agreed! 🙂
Barbara Atkinson
I am from New Mexico, and looking forward to trying your NM Style Stacked Green Enchiladas.
Jillian
I hope you enjoy! 🙂
Yolanda M.
Stacked enchiladas (red and green chile) are actually a traditional New Mexico staple. My mom used to say that rolling them was a waste of time and unnecessary. I actually add the last layer (top) of cheese right away. I don’t put foil over the casserole at all and just bake it for 30-40 minutes until bubbly and the top layer of cheese browns up a bit. I never use green chile “sauce” from a jar; I usually use New Mexico frozen green chile (thawed of course). I have, however, discovered Santa Fe Ole jarred green chile (NOT SAUCE) which is pretty amazing if you don’t have time to thaw the frozen chile. You will find with just plain chile, that the spices and soups compensate for the “sauce” without being too salty.
Calvin
Very colorful, quite a nice authentic recipe to make to cheer people up during this tough time.
Ak
Thank you so much! My mom was from New Mexico and used to make these for me and my son. She has since died and I’ve been trying to recreate her enchiladas ever since. And THIS is it! I had been using cream of chicken, not cream of mushroom, and that what was missing. Thanks again!
Jillian
I am so glad you found this recipe! Your comment totally made my day. Thanks for stopping by! 🙂