Comments on: Green Chili Chicken Enchilada Casserole

By: Rebecca

Rebecca

This was a winner for my New Mexican husband. He insisted I leave out the tomatoes and green onions in the layers. I still used them as garnish along with the fresh oregano– yum! I opted for the 505 Green Chile sauce. After reading comments I’m intrigued about trying my hand at making some of my own with fresh Hatch chiles when I can get my hands on some next season. I’m glad we found this recipe that is sure to become our go-to.

By: Mari

Mari

This recipe is a hit with my husband and roommate. The only change I make is I make my own green Chile sauce from hatch chiles I’ve roasted fresh and then freeze to save for later uses. I have to do this as I live on the east coast now and hatch Chile sauce is hard to come but but hatch has made its way out here even as far north as Rochester, NY.

By: Marie

Marie

This is pretty close to the recipe I learned from my mom. She adds coriander and corn to the top layer.

By: Kristin

Kristin

In reply to Ben in Seattle.

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.

By: Steve R

Steve R

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.

By: Jillian

Jillian

In reply to Nikki. Oh wow, I'll have to try this recipe with tortilla chips! Thanks for the recommendation!

By: Nikki

Nikki

In reply to Jan Maul Mansfield. 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!

By: Sheryl

Sheryl

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.