New Mexico Green Chile Chicken Enchiladas
Bold, comforting, and rooted in true Southwestern tradition, these New Mexico Green Chile Chicken Enchiladas celebrate the unmistakable flavor of authentic Hatch green chiles.
Slow-simmered chicken, rich creaminess, melted cheddar, and layers of warm corn tortillas come together in a dish that feels both rustic and deeply satisfying.
Every bite carries the earthy heat of roasted chiles and the nostalgic comfort of a family-style casserole—simple ingredients transformed into something soulful, hearty, and unforgettable.
Why People Will Love This New Mexico Green Chile Chicken Enchiladas Recipe:
It captures the true spirit of New Mexican cuisine, bringing forward the earthy heat and unmistakable aroma of real Hatch green chiles—an iconic regional flavor people crave.
The slow-simmered chicken creates a comforting richness, turning simple ingredients into a hearty, deeply satisfying casserole that feels like a warm hug from the Southwest.
Layered corn tortillas give the dish a rustic, home-cooked authenticity, allowing every bite to hold the perfect balance of tender tortillas, creamy sauce, and melted cheddar.
The combination of roasted chiles and creamy chicken filling creates addictive depth, blending smoky heat with velvety smoothness for a flavor profile that’s bold but comforting.
It’s a crowd-pleasing, family-style bake, easy to prepare in large portions and perfect for gatherings, potlucks, weeknight dinners, or whenever comfort food is needed.
Every slice is rich, warm, and nostalgic, reminding people of traditional enchiladas but with the extra soul and character only Hatch chiles can provide.
Key Ingredients:
Hatch green chiles are the heart and soul of the dish—earthy, smoky, and unmistakably New Mexican. Their roasted flavor infuses every layer with warmth, depth, and a touch of heritage that can’t be duplicated.
Shredded chicken provides a tender, hearty foundation, soaking up the creamy sauce and chile essence until every bite is rich, comforting, and deeply satisfying.
Cream of chicken soup and milk create a velvety, indulgent sauce that binds the entire casserole together, adding smoothness that complements the heat and smokiness of the chiles.
Corn tortillas bring an authentic Southwest character, softening as they bake and transforming into layers of warm, rustic comfort that echo traditional enchiladas.
A blanket of melted cheddar cheese adds richness and warmth, creating a bubbling, golden crown that balances the spice with creamy, familiar comfort.
Expert Tips:
• Slow-simmering the chicken builds a deeper foundation of flavor.
Letting the chicken cook gently for the full 45 minutes not only keeps it tender, but also enriches the broth, which becomes part of the casserole’s overall richness when combined with the creamy sauce and chiles.
• Roast the Hatch chiles until fully blistered for maximum aroma.
A deep char is essential—this is where the smoky, earthy notes come from. Allowing the chiles to steam under foil afterward makes peeling effortless and preserves their natural oils, which carry most of the flavor.
• Slice the roasted chiles into thin, even strips for the best distribution.
Thinner slices allow the chiles to melt into the filling, infusing every bite with heat and smokiness instead of creating isolated pockets of spice.
• Combine the sauce and chicken over low heat to let flavors meld.
A gentle 20-minute simmer helps the cream of chicken, milk, and roasted chiles blend into a cohesive, velvety filling that tastes richer than the ingredients alone.
• Warm the corn tortillas before layering.
A quick pass on a dry skillet or microwave softens them and prevents cracking. Warm tortillas also absorb the sauce more evenly, creating beautifully tender layers instead of dry sections.
• Don’t skimp on the cheese between layers.
Adding cheddar throughout—not just on top—gives the casserole its signature melt and ensures each layer blends smoothly into the next.
• Rest the casserole before slicing.
Letting it cool for 5–10 minutes helps the layers set, making it easier to serve neat portions while allowing the flavors to deepen and settle.
New Mexico Green Chile Chicken Enchiladas
Ingredients
3 chicken breasts
3 cans cream of chicken, low sodium preferred (10.5 oz)
1⁄2 cup milk
32 oz. shredded cheddar cheese
6 New Mexico Hatch Green Chiles, mild or hot
1 package 30 ct corn tortillas
Instructions:
Step 1
Boil + shred chicken.
Fill up a large sauce pan with water and add the chicken breasts.
Bring water to a boil on high heat, then cut the heat by turning it down to low to simmer for about 45 minutes.
Place boiled chicken on large cutting board and shred with two forks.
Set aside in the sauce pan.
Step 2
Roast the chiles.
While the chicken is boiling, set oven on Hi for Broil.
Line a large baking sheet with foil and lay out the chiles.
Broil chiles for about 30 minutes, 15 minutes on each side, or until blackened.
Once complete, set aside in large plastic bowl covered by foil to cool for 20 minutes.
Once ready, peel skin off chiles, cut off the stem, and slice open to scrape out the seeds.
Slice up chiles into thin, short strips.
Step 3
Cook the casserole filling.
In the large sauce pan with the chicken add cream of chicken, milk, chile and cook on medium low heat for 20 mins.
Step 4
Make the casserole!
Set oven to 350 degrees.
Grease a large and deep rectangular baking pan (suggested measurement 12.7″ X 8.9″ X 2″). Then layer ingredients:
1st layer: Line bottom of the pan with three rows of corn tortillas (3 in each row). Spread a layer of casserole filling over the top and then the shredded cheddar cheese.
2nd Layer: Add a layer of 6 corn tortillas (2 in each row), the filling, and cheese.
3rd Layer: Add a layer of 6 corn tortillas (2 in each row). Top with the rest of the casserole filling and cheese.
Step 5
Bake for 30 minutes, let cool for 5 minutes.
Step 6
Top with chopped tomato and lettuce and enjoy!
Important Notes When Making New Mexico Green Chile Chicken Enchiladas
• The quality of the Hatch green chiles defines the entire dish.
Freshly roasted Hatch chiles—mild or hot—are what give this casserole its unmistakable New Mexican character. Their natural smokiness and earthy heat are irreplaceable, so take your time blistering and peeling them well.
• Don’t rush the chile steaming step.
Allowing the roasted chiles to rest under foil helps loosen the skins and intensifies their aroma. This quiet step is what transforms the peppers from simply roasted to deeply flavorful.
• Properly shredded chicken absorbs the sauce more evenly.
Shredding by hand (not chopping) gives a texture that holds onto the creamy mixture and distributes flavor throughout every layer of the casserole.
• Balance the sauce thickness before building the casserole.
The mixture should be creamy but not overly thick. If too thick, it won’t soak into the tortillas; if too thin, the dish may become soupy. Adjust with a splash of milk if needed.
• Warm corn tortillas prevent cracking and improve structure.
Cold tortillas break easily and create uneven layers. Warming them gently makes layering effortless and gives the casserole a softer, more cohesive texture.
• Layering evenly ensures consistent flavor in every bite.
Equal distribution of filling, cheese, and tortillas is key to a well-structured casserole—no dry spots, no overly dense sections.
• Let the casserole rest after baking.
A short cooling period helps the layers set, making it easier to slice cleanly while allowing the flavors to harmonize into a richer, more cohesive dish.
How to Enjoy New Mexico Green Chile Chicken Enchiladas After Cooking
• Let the casserole rest before serving.
When it comes out of the oven bubbling and fragrant, give it 5–10 minutes to settle. This brief pause helps the layers firm up, allowing the tortillas, chiles, sauce, and cheese to unify into a perfect, sliceable structure.
• Cut generous portions to capture every layer.
Use a wide spatula to lift out squares or rectangles that include all three layers of tortillas, filling, and melted cheese. A clean, firm scoop ensures you enjoy the full depth of the casserole in a single bite.
• Add cool, fresh toppings for contrast.
Pile on chopped tomato, crisp lettuce, diced onion, or a sprinkle of cilantro. These refreshing toppings brighten the richness and add texture, creating a beautiful balance of hot and cold, creamy and crisp.
• Pair each serving with your favorite sides.
Warm flour or corn tortillas, Mexican rice, refried beans, or a simple avocado salad all complement the hearty, cheesy enchiladas. Even a squeeze of lime can elevate the flavors.
• Customize each plate to your heat preference.
If you enjoy spice, add a spoonful of salsa verde, pickled jalapeños, or extra roasted Hatch chiles.
If you prefer milder flavors, add a dollop of sour cream to cool the heat and enhance the creaminess.
• Enjoy it hot, but savor the flavors slowly.
Each bite offers smoky roasted chiles, tender chicken, melted cheddar, and softened tortillas infused with creamy sauce. Taking your time lets you appreciate how the textures and flavors unfold together.
• Save leftovers for an even richer experience.
Green chile dishes deepen in flavor overnight. Reheat gently in the oven or air fryer for the best texture. The tortillas soak up more sauce, making day-two enchiladas incredibly satisfying.
Nutrition Information:
Ffor New Mexico Green Chile Chicken Enchiladas
(Values are approximate per serving, assuming 8 servings from the full casserole.)
Calories: 465 kcal | Total Fat: 27.4 g | Saturated Fat: 15.3 g | Monounsaturated Fat: 7.6 g | Polyunsaturated Fat: 1.9 g | Cholesterol: 115 mg | Sodium: 830–1100 mg (depending on broth & cheese) | Total Carbohydrates: 28.7 g | Dietary Fiber: 3.2 g | Sugars: 3.8 g | Protein: 29.4 g
Frequently Asked Questions:
Can I use store-bought rotisserie chicken instead of boiling and shredding chicken breasts?
Yes, using rotisserie chicken can save time.
Simply shred the rotisserie chicken and use it in place of the boiled chicken breasts in the recipe.
Can I use a different type of cheese instead of cheddar?
Absolutely! While cheddar cheese is commonly used, you can use other cheeses such as Monterey Jack, pepper jack, or a Mexican cheese blend for variety.
How can I adjust the spiciness of the enchiladas?
You can control the heat level by choosing mild or hot New Mexico Hatch Green Chiles based on your preference.
Additionally, you can adjust the amount of chiles used in the recipe.
Can I prepare the enchiladas ahead of time and bake them later?
Yes, you can assemble the enchiladas ahead of time and refrigerate them before baking.
When ready to bake, simply place them in the preheated oven according to the recipe instructions.
What can I serve with these enchiladas?
These enchiladas pair well with a variety of sides such as rice, beans, guacamole, sour cream, salsa, or a fresh salad.
You can customize the meal to your taste preferences.
Can I use boneless, skinless chicken thighs instead of chicken breasts?
Yes, you can substitute boneless, skinless chicken thighs for chicken breasts if you prefer.
Adjust the cooking time as needed to ensure the chicken is fully cooked and tender.
Is there a substitute for cream of chicken soup if I prefer not to use canned soup?
Yes, you can make a homemade cream sauce using a roux (butter and flour) with chicken broth and milk.
Season the sauce with salt, pepper, and additional spices to taste.
Can I use a different type of milk, such as almond milk or coconut milk, instead of cow’s milk?
Yes, you can use alternative milk options like almond milk or coconut milk in place of cow’s milk.
However, keep in mind that this may slightly alter the flavor and texture of the dish.
How do I adjust the recipe for a spicier or milder flavor?
For a spicier flavor, use hot New Mexico Hatch Green Chiles or add additional chiles.
For a milder flavor, use mild chiles or reduce the amount of chiles used in the recipe.
Can I make this recipe vegetarian or vegan?
Yes, you can make vegetarian enchiladas by omitting the chicken and using vegetable broth instead of cream of chicken soup.
To make it vegan, use dairy-free cheese and a plant-based milk alternative.
Can I freeze the enchiladas before baking them?
Yes, you can assemble the enchiladas and freeze them before baking.
Wrap the assembled dish tightly in foil and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking as directed.
How do I prevent the tortillas from getting soggy during baking?
To prevent soggy tortillas, lightly toast them in a dry skillet or warm them in the oven before assembling the enchiladas.
This helps to remove excess moisture and gives the tortillas a firmer texture.
Can I prepare the recipe ahead of time and bake it later?
Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake.
Cover the dish tightly with foil and refrigerate for up to 24 hours before baking.
What can I serve with these enchiladas for a complete meal?
These enchiladas pair well with sides such as Spanish rice, refried beans, guacamole, salsa, sour cream, and a crisp green salad.
How do I store leftovers?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.
Reheat individual portions in the microwave or oven until warmed through before serving.