Green Chile Chicken Enchiladas – This recipe is my favorite Green Chile Chicken Enchiladas out there, and everyone who tastes them agrees! The casserole is creamy, cheesy, and packed full of flavor, layered throughout the dish.
- 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
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).
- 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 9×13-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.