New Mexico Style Green Chicken Enchilada Casserole
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!
Course Main Course
Cuisine New Mexican
Keyword casserole, chicken, green chile
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Resting Time 15 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8servings
Calories 590kcal
Author Adapted from my dear friend, Valerie Córdova's recipe
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
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 9x13-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.