If there’s one thing I love about New Mexico – it’s green chile. Specifically, in enchiladas. Even though you can really put that in practically anything- at least we do. I’ll literally eat straight green chile cheese enchiladas while traveling within the state just to try them all out because there are no two made alike, but I can make mom’s version of Green Chile Chicken Enchilada Casserole any day.
With that being said, serving enchiladas for a crowd can be challenging. You can have them stacked or rolled. I’ve got lots of memories of mom throwing together Green Chile Chicken Enchilada Casserole together for unexpected in-laws or dads roping buddies. Even though it takes awhile to bake you can choose to work on sides and to do a quick pick up of the house, snuggle the dogs, or really whatever works best for you.
I know a casserole isn’t always the most beautiful dish, but this one is DELICIOUS! And plus if you have leftover chicken to toss in it takes even less time.
For me I started by sauteing chopped chicken, green chile and onion in oil.
After the chicken is cooked and the onions are softened, you toss in the canned ingredients. Add milk to make it more runny, it doesn’t need to be like water but it should be soupy.
The tortillas need to be steamed while this is simmering after being mixed.
Guesstimate how many corn tortillas by deciding how many layers you’ll have and measuring your pan with them. Once you have an idea spread the cooking oil onto a plate.
Layer corn tortillas and spread oil in between across the entire tops of each one.
You need to stack another plate on top and microwave them so they’re steamed.
Ladle sauce in the bottom of your greased casserole pan to start out your Green Chile Chicken Enchilada Casserole.
Layer tortillas and make sure to cover the entire area of the pan.
Then you’ll follow with sauce, cheese, and repeat this until you’ve filled it.
Next place this in the oven and bake this covered until the middle is bubbly.
I I love the ease of being able to make Green Chile Chicken Enchilada Casserole when I’ve got chicken to use up or am having company last minute. What’s your favorite dish to throw together last minute? If you’re interested in a fantastic dessert to add (even it it’s not New Mexican) you should check out my Traditional Mini Cream Pies which have just the same amount of southern charm.
Green Chile Chicken Enchilada Casserole
Large Chicken Breast
Can of Cream of Mushroom
Can of Cream of Chicken
1/2 Chopped Onion
- Cook small pieces of chicken with chopped onion and green chile. Season with garlic powder, salt and pepper to taste.
- Pour in can of cream of mushroom and 1/2 a can of cream of chicken. Pour milk in to create a soupy mixture and simmer on low.
- Brush corn oil onto a plate.
- Cover the oil by layering corn tortillas brushing oil on top of each tortilla.
- Put another plate on top.
- Steam by microwaving. I microwaved for about a minute and a half and had about 20 corn tortillas to steam.
- Cut a few corn tortillas in half and in fourths.
Assembling the Casserole
- Use a ladle to spoon green enchilada sauce on the bottom of your greased casserole dish.
- Place corn tortillas in the bottom of the pan and be sure to get all of the corners.
- Ladle another layer of green enchilada sauce and top with cheese.
- Repeat steps 2 and 3 until you’ve filled the dish and top it off with cheese.
- Bake at 350 degrees Fahrenheit for about 45 minutes, or until the middle is bubbly!
If you have any extra tortillas that have been steamed you can always make chips to go with your main course.
This recipe is a half recipe of what mom would fix to feed an army, so essentially double everything and that should be enough for a small dinner party. This one fits in a 2qt dish.
Thanks for reading!