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Green Chile Chicken Enchiladas

These Green Chile Chicken Enchiladas are a creamy, flavorful, layered casserole made with shredded chicken, green chile sauce, melted cheese, and soft corn tortillas. They combine the comforting richness of cream soups with the zesty brightness of green chiles and fresh toppings. Perfect for weeknight dinners or potluck gatherings, this recipe delivers bold Southwestern flavor with minimal effort.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8

Ingredients

  • 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 teaspoons 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

FOR SERVING (optional):

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

Instructions

  • Move the oven rack to the middle position and preheat the oven to 350°F (175°C); spray a 9×13×3-inch pan with nonstick spray.
  • Heat olive oil in a skillet over medium-high heat until shimmering.
  • Add chopped onion and sauté for 5–6 minutes until translucent and lightly browned on the edges.
  • Add minced garlic and cook for about 1 minute until fragrant.
  • Transfer the onion mixture to a large mixing bowl.
  • Add shredded chicken, both cream soups, green chile sauce, cumin, salt, and pepper; stir until fully combined.
  • Lay 4 corn tortillas across the bottom of the prepared baking dish.
  • Spread 1/3 of the chicken mixture over the tortillas.
  • Add 1 cup of shredded Mexican cheese over the chicken layer.
  • Sprinkle 1/3 of the chopped tomatoes and sliced green onions on top.
  • Repeat the layering of tortillas, chicken mixture, cheese, tomatoes, and green onions two more times.
  • On the final layer, omit the cheese and top only with tomatoes and green onions.
  • Mix the remaining 1 cup of cheese with chopped oregano and set aside.
  • Cover the casserole with foil and bake for 30 minutes.
  • Remove the foil, top with the reserved cheese mixture, and bake uncovered for 15 minutes.
  • Let the enchiladas rest for 10 minutes before serving.
  • Serve with optional toppings such as tomatoes, green onions, oregano, shredded lettuce, or sour cream.

Notes

Ingredient Substitutions

  • Substitute rotisserie chicken for convenience.
  • Replace cream of mushroom soup with cream of celery for a milder flavor.
  • Use flour tortillas if preferred, though texture will be softer.

Make-Ahead & Storage

  • Assemble the casserole up to 24 hours in advance and refrigerate until baking.
  • Store leftovers in an airtight container for 3–4 days.
  • Reheat in the oven at 325°F for best texture.

Serving Variations

  • Add roasted green chiles for extra heat and flavor.
  • Serve with Spanish rice or refried beans.
  • Garnish with avocado slices or fresh cilantro for brightness.

Avoid Common Mistakes

  • Don’t skip resting—this helps the layers set for cleaner slices.
  • Avoid overloading with cheese in early layers to prevent sogginess.
  • Ensure onions are sautéed fully for deeper flavor.