💡Published: 1/2/22 | 📅Updated: 3/21/25
Green Chile Chicken Enchiladas are a bit different than the Red Chile Enchiladas but “kinda” the same. I’ll show you how here.
Ingredients:
- Cream of chicken soup 1 can(22.6 oz can)
- 2 Large Chicken Breasts, slow cooked and shre
- Corn tortillas (24 count)
- 3-4 chopped green onions
- Hatch Green Chile (1 4oz canHatch Green Chile is the Best) Season your Green Chile See Below
- Package of Kraft mixed Mexican shreadded cheese 1 12-16 oz
- 1 cup veg oil
- 1 tsp oregano
- 1/2 tsp garlic salt
Directions for Green Chile Chicken Enchiladas:
Fry tortillas in hot oil until soft and pliable and set aside to drain. Prepare 1 can of Cream of Chicken soup according to can directions. Heat on Med until incorporated. Prepare green chile by chopping with 1 teaspoon Oregano and 1/2 tsp garlic salt. Add chile to the soup.
Put it all together:
In a 9×11 glass pan add 1 layer of soft fried tortillas. Spoon soup and chile mixture on top of the tortillas, cover with cheese, and sprinkle with onions. Add another layer of tortillas, soup, cheese, and onions. Keep adding layers until about 1/2 inch from the top of the pan. Make sure to add extra cheese and onions to the top layer. Put into oven at 250 degrees until cheese melts. Serve hot.
Warning: If you are not used to eating Hot Spicy food then get Mild Green Chile, then you can work your way up to hot Chile. If your store does not carry Hatch Green Chile, here is a list of stores that carry it:
If you Like the Green Chile Chicken Enchiladas try out the Red Chile Enchiladas.
We are about New Mexico food and California wines. So please check out our Wine Club here.
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