If you’re looking for a dish that delivers bold Southwestern flavors, irresistible comfort, and a family-style presentation, look no further than New Mexico Green Chile Chicken Enchiladas. This casserole-style take on enchiladas is layered with tender shredded chicken, smoky Hatch green chiles, creamy sauce, and melty cheddar cheese—baked to perfection. Whether you’re cooking for a holiday, potluck, or cozy dinner at home, this dish brings warmth and tradition straight to your table.
Table of Contents
Why You’ll Love This Recipe
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Authentic New Mexican flavor using real Hatch green chiles
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A perfect blend of spice, creaminess, and cheesy comfort
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Simple to prepare in advance and reheat beautifully
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Ideal for both summer gatherings and winter meals
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Feeds a crowd—great for family dinners or parties
Ingredients
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3 boneless, skinless chicken breasts
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3 (10.5 oz) cans cream of chicken soup, low sodium preferred
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½ cup milk
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32 oz shredded cheddar cheese
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6 fresh Hatch green chiles (mild or hot, based on your spice preference)
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1 package of 30-count corn tortillas
Optional Toppings:
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Chopped fresh tomato
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Shredded lettuce
Instructions
Step 1: Boil and Shred the Chicken
Place chicken breasts in a large sauce pan and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 45 minutes until fully cooked and tender.
Remove chicken, transfer to a cutting board, and shred using two forks. Return shredded chicken to the saucepan.
Step 2: Roast and Prepare the Chiles
While the chicken simmers, set your oven to HI Broil.
Place Hatch green chiles on a foil-lined baking sheet. Broil for 15 minutes on each side until the skins are charred and blackened.
Transfer the hot chiles to a large bowl and cover with foil to steam for 20 minutes. Once cooled, peel off the skins, remove stems and seeds, then slice into thin strips.
Step 3: Make the Filling
Add cream of chicken soup, milk, and prepared green chile strips to the shredded chicken in the saucepan. Stir over medium-low heat and let it simmer for about 20 minutes until heated through and slightly thickened.
Step 4: Layer the Enchilada Casserole
Preheat your oven to 350°F (175°C). Grease a deep rectangular baking pan (approx. 12.7″ x 8.9″ x 2″).
First Layer:
Place 9 corn tortillas in the bottom of the pan in three rows of three. Spread one-third of the chicken-chile filling over the tortillas and sprinkle with cheddar cheese.
Second Layer:
Add 6 tortillas (2 in each row), then another layer of the filling and cheese.
Third Layer:
Add 6 more tortillas, top with the remaining filling and finish with a generous final layer of cheese.
Step 5: Bake
Bake the enchilada casserole for 30 minutes until bubbly and golden on top. Let cool for 5 minutes before slicing.
Step 6: Garnish and Serve
Top with chopped tomatoes and shredded lettuce for a burst of freshness and color. Serve hot and enjoy the layers of creamy, spicy goodness.
Tips for Success
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Use freshly roasted Hatch chiles for the best flavor.
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For a shortcut, you can use canned green chiles, but the flavor won’t be as robust.
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Add a dollop of sour cream or guacamole on top before serving for extra richness.
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Make it ahead of time and reheat in the oven at 300°F for 15–20 minutes.
Storage & Freezing
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Refrigerate leftovers in an airtight container for up to 4 days.
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Freeze the whole casserole before baking. Wrap tightly in foil and plastic wrap. When ready to eat, thaw overnight and bake as directed.
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Reheat individual portions in the microwave or oven.
FAQs
Can I make this with rotisserie chicken?
Yes! Using rotisserie chicken is a great time-saver and adds a bit of smoky depth.
What’s the difference between Hatch green chiles and other green chiles?
Hatch chiles are grown in New Mexico and have a unique earthy, slightly smoky flavor that defines the dish.
Can I make this recipe gluten-free?
Yes. Use gluten-free corn tortillas and ensure your cream of chicken soup is labeled gluten-free.
Final Thoughts
New Mexico Green Chile Chicken Enchiladas are more than just a casserole—they’re a celebration of heritage, flavor, and comfort. Every bite delivers creamy chicken, roasted chile, and gooey cheddar goodness wrapped in warm corn tortillas. Whether you’re introducing someone to Southwestern cuisine or sharing a nostalgic taste of home, this dish will leave everyone asking for seconds. Trust me, it’s that good.
New Mexico Green Chile Chicken Enchiladas
Ingredients
Method
- Place chicken breasts in a large sauce pan and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 45 minutes until fully cooked and tender.
- Remove chicken, transfer to a cutting board, and shred using two forks. Return shredded chicken to the saucepan.
- While the chicken simmers, set your oven to HI Broil.
- Place Hatch green chiles on a foil-lined baking sheet. Broil for 15 minutes on each side until the skins are charred and blackened.
- Transfer the hot chiles to a large bowl and cover with foil to steam for 20 minutes. Once cooled, peel off the skins, remove stems and seeds, then slice into thin strips.
- Add cream of chicken soup, milk, and prepared green chile strips to the shredded chicken in the saucepan. Stir over medium-low heat and let it simmer for about 20 minutes until heated through and slightly thickened.
- Preheat your oven to 350°F (175°C). Grease a deep rectangular baking pan (approx. 12.7" x 8.9" x 2").
- Place 9 corn tortillas in the bottom of the pan in three rows of three. Spread one-third of the chicken-chile filling over the tortillas and sprinkle with cheddar cheese.
- Add 6 tortillas (2 in each row), then another layer of the filling and cheese.
- Add 6 more tortillas, top with the remaining filling and finish with a generous final layer of cheese.
- Bake the enchilada casserole for 30 minutes until bubbly and golden on top. Let cool for 5 minutes before slicing.
- Top with chopped tomatoes and shredded lettuce for a burst of freshness and color. Serve hot and enjoy the layers of creamy, spicy goodness.
