Use this recipe to get the same great taste of green chile chicken enchiladas with a time-saving hack to avoid rolling the tortillas. The recipe comes together quickly and easily by stacking the tortillas with the filling mixture instead of rolling them.

It costs approximately $25.28 to make these enchiladas. The recipe makes eight servings and costs around $3.16 per serving.

The best-ever Green Chile Chicken Enchiladas recipe! A pan full of uncut chicken enchiladas.

You’ll love these New Mexico Style Green Chile Enchiladas

While living in New Mexico, I experimented with cooking with green chiles. It is there that I learned how to make these enchiladas and spent years working to perfect this recipe.

This meal is comfort food that comes together in about an hour. It makes a great weeknight meal and is one your friends and family will ask for time and time again.

Green Chili Enchiladas Ingredients + Cost Breakdown

Recipe cost: $25.28

Per Serving Cost: $3.16

  • 2 Teaspoons Olive Oil – $0.24
  • 1 cup white onion – $0.52
  • 1 Tablespoon garlic – $0.48
  • 4 cups shredded chicken – $3.92
  • 1 can cream of mushroom soup – $1.89
  • 1 can cream of chicken soup – $1.59
  • 2 jars green chile sauce – $8.58
  • 2 teaspoons ground cumin – $0.06
  • 1 teaspoon salt – $0.01
  • 1 teaspoon black pepper – $0.05
  • 12 corn tortillas – $0.96
  • 3 cups shredded Mexican cheese – $4.68
  • 4 Roma tomatoes – $1.44
  • 3 green onions – $0.24
  • 1 Tablespoon oregano – $0.62

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in December 2023.

How to make Green Chile Chicken Enchiladas

  1. First, preheat the oven to 350 degrees F. Spray a 9×13-inch pan with cooking spray and set aside. 
  2. Next, combine the onion mixture, shredded chicken cream soups, green chile sauce, and seasonings in a large bowl. Stir to combine.
  3.  Layer corn tortillas, covered by chicken mixture, cheese, tomatoes, and green onions. Repeat the layers, layering the top with just tomatoes and green onions.
  4.  Mix the remaining cheese and oregano. Set aside.
  5. Cover the casserole with foil and cook for thirty minutes. Take the foil over ad cover with cheese to cook for another fifteen minutes.
  6.  Finally, let the enchiladas stand for ten minutes before serving with desired toppings.
A picture collage of How to Make New Mexico Style Chicken Enchiladas

***Make sure you check out my complete recipe video in the recipe card below!

Green Chicken Enchilada Casserole tips and Variations

  • 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. 

Stacking the tortillas does two things to this Green Chile Chicken Enchiladas Recipe:

  1. It makes this dish easier to make.
  2. It makes these enchiladas a bit more substantial. 
Some of the enchilada casserole being listed up from the casserole with a serving spoon.

Storing Green Chile Chicken Enchilada Casserole

  • 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.

Stacked Green Chile Chicken Enchilada Casserole in a blue pan.

Green Chili Chicken Enchilada Casserole FAQs

How do you keep chicken enchiladas from getting soggy?

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. 

Is it OK to make enchiladas ahead of time?

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.

What do you put inside enchiladas?

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.

A serving spoon dishing up New Mexico Style Green Chile Chicken Enchiladas

More Mexican Inspired Recipes

Stacked green chile enchiladas in a white pan.
4.89 from 35 votes

New Mexico Style Green Chicken Enchilada Casserole

Author Adapted from my dear friend, Valerie Córdova’s recipe
Recipe Cost $ $25.28
Serving Cost $ $3.16
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
8 servings
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!


  • deep 9×13-inch pan
  • mixing bowls
  • wooden mixing spoon
  • skillet
  • measuring cups and spoons
  • chef's knife
  • cutting board


  • 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.


Serving: 1serving | Calories: 590kcal | Protein: 43g | Fat: 36.1g | Saturated Fat: 17.1g | Cholesterol: 132mg | Potassium: 448mg | Fiber: 4g | Sugar: 4.2g | Calcium: 530mg | Iron: 2.9mg

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Chicken Enchiladas on a white plate with the rest of the casserole in the background.

This post first appeared on Food Folks and Fun on May 7, 2018. 

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Recipe Rating


  1. jessica Jankowski says:

    loved them they were delicious!

  2. I would defiantly eat this for breakfast! Love the idea to stack them – genuis.

  3. Love this casserole style enchiladas, sounds much better than the recipe that we all know. And looks very delicious too!

  4. I love enchiladas, it’s one of my top favorite Mexican disher. Looks so delicious and perfect for hosting a fiesta 🙂

    1. It’s one of my top Mexican dishes, too! 🙂

  5. Helen of Fuss Free Flavours says:

    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.

    1. Red Chile sauce on mashed potatoes is amazing, give it a try the next time you have mashed potatoes!

  6. 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.

    1. Man, it seems teachers love their Friday food fest. 🙂 Thanks for stopping by!

  7. YUM! I love these enchiladas!

  8. 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!

    1. I am so glad that you loved the recipe. And I am SO jealous of your case of green chile!

    2. So glad you loved this recipe, and I am so jealous of your case of green chile!

  9. Shadi Hasanzadenemati says:

    I was in New Mexico a few months ago and loved everything green chile! Can’t wait to make this!

  10. Love, love, love the stacking technique! A new family favorite for sure!

  11. I really like that I can make a lot of these and have some leftovers for the next day. The enchiladas look absolutely amazing!

  12. 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!

    1. SO glad this recipe worked out for you! Thanks for stopping by! 🙂

  13. I would have never thought of making this for breakfast but I’d try it! I love enchiladas!

  14. 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

  15. I love green chili! I’m definitely making this soon!

  16. Oh, my. Who uses creamed soup in authentic New Mexico enchiladas!

      1. 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!

  17. Barbara Atkinson says:

    I am from New Mexico, and looking forward to trying your NM Style Stacked Green Enchiladas.

  18. Yolanda M. says:

    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.

  19. Very colorful, quite a nice authentic recipe to make to cheer people up during this tough time.

  20. 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!

    1. I am so glad you found this recipe! Your comment totally made my day. Thanks for stopping by! 🙂