Enchiladas are one of my favorite foods… definitely one of my top comfort foods. Just saying “enchiladas” brings a smile to my face! I don’t know if it’s because we had them quite often growing up, or if it’s because I honestly haven’t met an enchilada I didn’t like, but I seriously love enchiladas! I am happy to say my family enjoys them too, and my daughter often says that is what I should make for dinner. It’s wonderful!
I have shared two enchilada recipes already – one that is a bit more traditional, and one that is made in a skillet. This particular recipe is a casserole, so the enchiladas aren’t rolled or stacked flat. The ingredients are actually all combined with ripped corn tortillas and baked into something scrumptious. This meal can even be made in the crockpot! Sound interesting? Talk about delicious!
You start by mixing up the casserole ingredients and then adding torn tortillas (a great way to get your kiddos to help!). Then, bake the casserole topped with more cheese for about an hour. This hearty and yummy meal is great with Spanish rice, salad, fruit, or really almost any side!
One of my favorite things about this recipe is that it is very versatile. You can make several different substitutions to suit your family’s taste preferences and you can even omit the green chile. When I make this for my family, I often omit the chile for my children’s portion and bake their enchiladas in a separate smaller baking dish. They love it!
This casserole is also a great way to use extra shredded chicken and homemade beans. When it comes to chile, you can even roast and dice your own chiles… although that can definitely be a labor of love. If you do go the route of using canned or jarred green chile (which is usually what I do), my favorite brands are Hatch or 505 Southwestern. They have the most authentic flavor, in my opinion.
I hope your family enjoys these green chile chicken enchiladas as much as my family!
Green Chile Chicken Enchilada Casserole
Ingredients
- 1 can cream of chicken soup
- ⅓ cup milk
- 2½ cups shredded cheese, divided (I use the Fiesta or Mexican blends, or freshly grated Monterey Jack)
- ¼ tsp garlic powder
- ½ tsp Extra Spicy Mrs. Dash
- 1 tsp dehydrated onion
- ½ cup diced green chile (use more or less depending on your spice level preferences)
- 1 can pinto beans, rinsed and drained
- 1 can hominy, drained (or substitute one medium potato, cooked, peeled, and diced)
- 2 cups chicken, cooked and diced
- 20 corn tortillas
Instructions
- Preheat the oven to 350° and spray a 9×13 baking dish with nonstick spray. Set the baking dish aside.
- Add the cream of chicken soup and milk to a large bowl, and stir together until well mixed.
- Add 1¾ cups of cheese, spices, chile, beans, hominy, and chicken. Mix well.
- Tear the corn tortillas into about 8 pieces each and add the pieces into the large bowl.
- Carefully mix the tortillas into the mixture. The tortillas should be well distributed.
- Transfer the casserole mixture to the prepared baking dish and top with the remaining ¾ cup shredded cheese.
- Cover the baking dish with a lid or aluminum foil (I like to spray the foil with nonstick spray so it doesn't pull up the melted cheese later).
- Bake the enchiladas for about one hour, removing the lid/foil for the last 15 minutes. The cheese should be golden brown and bubbly.
- Serve and enjoy!
