New Mexico Style Green Chile Chicken Enchiladas

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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! This is my favorite Green Chile Chicken Enchiladas recipe out there, and everyone who tastes them agrees!

Recipe by:

Servings: 8 servings


2 teaspoons olive oil
1 cup chopped white onion
1 Tablespoon minced garlic
4 cups shredded chicken
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
2 16 oz jars green chile sauce
2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 corn tortillas
3 cups shredded Mexican cheese
4 Roma tomatoes chopped
3 green onions sliced
1 Tablespoon chopped fresh oregano

Chopped Roma tomatoes optional
Chopped green onions optional
Chopped oregano optional
Shredded Romaine lettuce optional
Sour cream optional


  1. 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.
  2. 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.
  3. 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. READ MORE

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