One of my absolute favorite foods is green chile chicken enchiladas. There are probably millions of versions out there, and I can honestly say that I have never had a version I didn’t like. There is something about the spicy green chile mixed with the corn tortillas, chicken, and cheese… it is definitely at the top of my comfort food list!
As I mentioned in a previous post, I took a cooking class about New Mexican cuisine called “New Mexico Red or Green.” The class focused on dishes made with red and green chile, as well as a few other typical dishes like sopapillas. This recipe for green chile chicken enchiladas is adapted from a recipe presented in that class. It will not disappoint!
To make these enchiladas, I would highly recommend starting with my shredded chicken recipe. That chicken works so well here. If you froze it (like I do), just thaw the chicken and dice it up for these enchiladas. You can leave it shredded too, but I personally like the smaller pieces of chicken in this.
Next, you will need to have quality green chile. Not all green chile is created equal in my opinion. My personal favorite is the 505 Southwestern brand. It is literally the best! If you prefer a slightly more mild flavor, though, I find that Hatch has quite good canned green chile.
Finally, add a few basic ingredients from the pantry and fridge, and you have everything you need. Yummy!
Green Chile Chicken Enchiladas
Ingredients
- ½ medium onion, diced
- 1 tbsp butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 cube chicken bouillon
- 1 tsp dried minced garlic
- ¼ tsp garlic salt
- ¼ tsp pepper
- ¼ to ½ cup diced green chile
- 2 cups cooked chicken breast, diced
- 2 to 3 cups shredded cheese, fiesta or Mexican blend recommended
- 14 to 16 corn tortillas
Instructions
- In a large saucepan, saute the onions and butter over medium heat until soft and just beginning to caramelize (about 5 minutes).
- Add the cream of chicken soup, cream of mushroom soup, chicken broth, bouillon cube, spices, green chile, and chicken.
- Mix everything well and turn the heat to low.
- Allow the mixture to simmer for about 10 minutes. Be sure to taste at some point during this time and add any additional spices or green chile as desired.
- Preheat the oven to 350° and spray a 2.5 to 3 qt baking dish with nonstick spray.
- Take the chicken and chile mixture off the stove and pour ¼ to ½ cup of it into the bottom of the prepared baking dish.
- Place 3 to 4 corn tortillas over the sauce in the baking dish in a single layer. You may need to rip one of the tortillas up a bit to make it fit.
- Spread more of the chicken and chile sauce over the tortillas to create a thin even layer (about ¼ to ½ a cup again).
- Sprinkle about ½ cup of shredded cheese over the sauce and tortillas in the dish.
- Repeat the layers (corn tortillas, sauce, cheese) until there is no sauce left. This will be about 4 layers and be sure the top layer is cheese.
- Place the baking dish in the oven and bake for 30 to 45 minutes, or until the cheese is golden brown.
Notes
- This is a great recipe to use my shredded chicken.
- Adapted from a recipe received at “New Mexico Red or Green” cooking class.
