New Mexico Green Chile Chicken Enchiladas



  • 1 lb chicken, cubed
  • 1-2 Tbls. extra virgin olive oil
  • 4 C. grated cheddar
  • Small package of corn tortillas (not flour)
  • 13 oz container of Bueno green chile or roasted anaheim pepper recipe
  • 1 can cream of chicken soup
  • 1/2 C. milk
  • 1 tsp. chopped garlic
  • 1/4 tsp. chili powder
  • 1/4 tsp. cumin
  • 1/8 tsp. black pepper
  • 1/8 tsp. ground red pepper (optional)
  • 1/2 tsp. ground chipotle
  • 2 Tbls. chopped onion


  1. Preheat oven to 350 degrees.
  2. Saute chicken in large pan with extra virgin olive oil until cooked.
  3. Brown garlic and onion in pan with chicken, add green chile, chili powder, cumin, black pepper, chipotle and red pepper to pan. Stir.
  4. Add cream of chicken soup and milk to pan, simmer for 5 minutes.
  5. Layer corn tortillas on bottom of 9 x 9 pan, spoon half of chicken mixture onto tortillas, sprinkle 2 C. cheddar on top of chicken. Layer again with tortillas, remaining chicken and cheddar.
  6. Bake in oven for 20 25 minutes until cheese is bubbly.
  7. Serve with sour cream or honey if desired.

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