The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
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 makes eight servings for just $2.19 per serving. It costs $17.54 for the entire casserole. I love serving these Green Chile Chicken Enchiladas with Cheesy Green Chile Cornbread and Slow Cooker Refried Beans!
This recipe is my favorite Green Chile Chicken Enchiladas out there, and everyone who tastes them agrees! The casserole is creamy, cheesy, and packed full of flavor, layered throughout the dish.
Table of contents
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 many folks in New Mexico. After you try this recipe, it just might be your new definition of comfort food, too!
Ingredients and Cost
Recipe cost: $17.54
Per Serving Cost: $2.19
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 2 Teaspoons Olive Oil – $0.10
- 1 cup white onion – $0.09
- 1 Tablespoon garlic – $0.15
- 4 cups shredded chicken – $2.40
- 1 can cream of mushroom soup – $0.50
- 1 can cream of chicken soup – $0.50
- 2 jars green chile sauce – $6.64
- 2 teaspoons ground cumin – $0.06
- 1 teaspoon salt – $0.01
- 1 teaspoon black pepper – $0.07
- 12 corn tortillas – $0.72
- 3 cups shredded Mexican cheese – $4.17
- 4 Roma tomatoes – $1.04
- 3 green onions – $0.10
- 1 Tablespoon oregano – $0.99
- First, preheat the oven to 350 degrees F. Spray a 9×13-inch pan with cooking spray and set aside.
- Next, combine the onion mixture, shredded chicken cream soups, green chile sauce, and seasonings in a large bowl. Stir to combine.
- Layer corn tortillas, covered by chicken mixture, cheese, tomatoes, and green onions. Repeat the layers, layering the top with just tomatoes and green onions.
- Mix the remaining cheese and oregano. Set aside.
- Cover the casserole with foil and cook for thirty minutes. Take the foil over ad cover with cheese to cook for another fifteen minutes.
- Finally, let the enchiladas stand for ten minutes before serving with desired toppings.
***Make sure you check out my complete recipe video in the recipe card below!
- Here’s a recipe note from my New Mexico-native friend, Val: 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.
- 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 can leave out the Roma tomatoes and green onions and still have a delicious chicken enchilada casserole!
- When I find that I have extra time, I will make my cream of chicken soup and cream of mushroom 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, 32 ounces!) of chopped green chiles in its place.
- SERVE: You can keep these at room temperature for about 2 hours before they will need to be stored in the refrigerator.
- STORE: Keep covered in the refrigerator for 3-4 days.
- FREEZE: You can freeze the entire casserole or in individual servings. To freeze the entire casserole, wrap it in 2 layers of plastic wrap and 2 layers of foil. For individual servings, freeze in freezer-safe containers. Freeze for up to 2 months. Thaw at room temperature or in the refrigerator overnight. Cover the casserole and re-heat in a 350 degree F oven for 20-30 minutes or until heated through. You can reheat individual servings in a microwave.
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 Tools and Ingredients
- deep 9×13-inch pan (this is the one in the pictures)
- mixing bowls
- El Pinto Green Chile Sauce or 505 Green Chile Sauce
Using yellow corn tortillas instead of flour tortillas is one way to avoid having soggy chicken enchiladas. You can also quickly fry the tortillas in hot oil to help crisp them up and almost waterproof them.
Yes! Make this dish up to twenty-four hours ahead of time. Cover the baking dish tightly with plastic wrap or foil before placing in the fridge. You can then take the dish from the fridge to bake when needed.
This recipe calls for cream soups, chicken, green chile sauce, and seasonings. It is then layered with cheese, tomatoes, and green onions. You can add other options such as beans, rice, and corn if desired.
More Mexican Inspired Recipes
- Chicken Burrito Bowl
- Restaurant Style Refried Beans
- Picadillo Tacos
- Mexican Spinach Dip
- Sweet Corn Tamales Cake
- Green Chile Pinto Beans
- Enchilada sauce
- Carne Asada Street Tacos
- Queso Blanco Dip
- Breakfast Taco Bar
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).
- If you’re serving this recipe on its own, it will serve 8 people. If you’re serving it with sides, then it will serve 12 people.
- 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.
This post first appeared on Food Folks and Fun on May 7, 2018.
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Jan Maul Mansfield says
I live in NM for 63 years now and all my friends and family make enchilades just like you do.. Only difference is we get green chiles from Lemitar, NM better then Hatch. These really are the best, thanks for putting your recipe out there.
I’ll have to see if I can find green chiles from Lemitar, NM!
When i dunt have time, i use corn tortilla chips in place of individual tortillas, and don’t have to add any salt, thanks to the chips. Thank you for sharing authentic NEW MEXICAN traditions!
Oh wow, I’ll have to try this recipe with tortilla chips! Thanks for the recommendation!
Ben in Seattle says
Thanks Jillian! This was delicious. I would argue against 32 oz of plain chile though–I like your sauce idea much better. From the PSNM “Cocinas de New Mexico”, given to me by my grandmother in the 1970’s: saute 1/2 cup chopped onion in oil until translucent. Add about 2T flour and stir until absorbed. Add 1 c. chicken stock, 1 c. chopped green chile, 1/4 t garlic powder, 3/4 t salt. Simmer for about 20 min. This is a great basic green chile sauce and worked beautifully with your recipe! I had to make two of them to get 32oz. As an aside, that same sauce can be used for posole, burritos, etc, but in that case you substitute 2c. canned tomatoes with juice for the 1c. chicken stock. I eat that with tortilla chips, just love it. Finally, I managed to cram this into a “typical” (maybe 2″ high) 9×13 glass pan, but as you said, it was almost overflowing! I’d rather get a deeper pan next time; maybe a large dutch oven, etc. Thank you for the great taste of home!
Ben in Seattle, THANK YOU! Your grandma’s recipe from the 70s is going to live in my staple green chile enchiladas for a long time to come. I live in Ruidoso, NM and this alteration makes my sauce taste very similar to our favorite new Mexican green chile restaurant here in town. I love using this fresh recipe rather than jarred green chile sauce. Again, thank you. You need to publish your sauce online somewhere for more people to see.
These are so creamy and delish everybody loves them! I love using canned soup to make the sauce even easier!
This is so delicious and very tasty! My hubby and teens love love loved this for dinner the other night! Definitely going to make this again!
This enchilada recipe was amazing! Flavours were delicious, thanks for sharing!
Emily Flint says
I’m so glad I found your recipe! This looks just like something my mom used to make…only better (don’t tell her). The creaminess of these enchiladas is my favorite!
Oh my goodness.. that looks so delicious and tempting! Can’t wait to make it.
My mother-in-law taught me to make enchiladas this way because she had 13 kids and said with that many kids you could never roll individuals fast enough. I only had 4 kids, but loved the recipe.
Steve R says
I made your delicious casserole dish for my family tonight. and we all loved it. I’m in Southeastern Colorado, so I used Pueblo chile and some Anaheim chiles. Thank you for sharing your wonderful recipe. Now I have a great casserole dish that I can take to church basket dinners. You made my day. God bless.
This is pretty close to the recipe I learned from my mom. She adds coriander and corn to the top layer.