Green Chile Chicken Enchiladas are a New Mexican dish that are so delicious! They are made differently everywhere but casserole style is the easiest and my personal favorite way. Casserole style is my favorite becase it’s the fastest and can feed a whole lot of people! Well, an entire family for sure. Green Chile Chicken Enchiladas are my favorite dish EVER, but I didn’t always like them, especially when I was younger. The reason for me not liking them when I was younger was only because the chile was too hot for me. My parents are hardcore chile lovers, so basically, the hotter the better!
If you don’t know what Hatch Green Chile is don’t feel bad because from what I’ve heard, not many people outside of New Mexico and surrounding areas do. (Hatch Green Chile is the official name) It is seriously a big deal here. We eat it on EVERYTHING. We eat it for breakfast, lunch, dinner and sometimes even dessert. Green Chile is a hot pepper that is roasted, peeled, and usually chopped. It gives some nice heat to generally anything.
The ingredients you will need are:
- 4 medium boneless chicken breasts
- 42 oz. cream of chicken soup
- 1 large packet of white corn tortillas (I got a 30ct)
- 1 tsp. garlic powder
- 7 oz. milk
- 1 cup chopped hatch green chile
- 2 cups fiesta or Mexican blend cheese
- 1 1/2 cups sharp cheddar
Preheat oven to 350°F
Rinse the chicken breasts and put them in a pot of water to boil.
When the chicken is completely cooked, shred it into small pieces in the same pan. I usually use two forks to shred the chicken.
Add in the cream of chicken, spices, milk, and chopped green chile and mix in thoroughly. Turn on the stove and let the mixture come to a simmer.
Line a casserole dish with corn tortillas. The amount of corn tortillas and amount of layers differs depending on the size of dish that you use. I used a 9×13-inch rectangular casserole dish, so each layer uses 6 corn tortillas and you can get about 4-5 layers.
Using a large serving spoon, scoop 3-4 spoonfuls of the cream of chicken mixture onto the corn tortillas and spread out evenly. Sprinkle some fiesta blend cheese on each layer of enchilada (except for the last layer) and continue layering until you run out of the cream of chicken mixture.
On the last layer evenly sprinkle 1 1/2 cups of sharp cheddar over the top.
Bake the enchilada at 350°F for 20-25 minutes or until the cheese is completely melted and slightly browned.
Let the enchilada cool down for about 15 minutes, then enjoy!
Thank you so much for stopping by! Please follow my blog and comment below what your favorite dishes are! I’d love to try them 🙂