Green Chile Chicken Enchiladas :: A Family Favorite


As a (former) Midwesterner, I didn’t grow up eating green chile. I hadn’t even heard of it until I met my future husband and mother-in-law. Probably 15 years ago, my now mother-in-law made a big dish of her green chile chicken enchiladas for a large group, and I had my first-ever experience with green chile chicken enchiladas. Aside from drinking several glasses of milk to help the fire in my mouth, I really enjoyed the meal that’s now become a family favorite each fall.

green chile chicken enchiladas from albuquerque moms blog

Green Chile Chicken Enchiladas Recipe


  • 3-4 shredded chicken breasts (I use this recipe or another option is to buy a rotisserie chicken and shred it.)
  • 1 can cream chicken soup
  • 1 can cream mushroom soup
  • 13 oz container green chile
  • tortillas
  • white cheddar cheese, shredded


  1. Mix soups, chicken, and green chile in a large bowl.
  2. Layer tortillas, chicken mixture, and cheese until your casserole dish is full.
  3. Bake at 350 until warmed through and the cheese is bubbly (about 30-40 minutes).


green chile chicken enchiladas from albuquerque moms blog

green chile chicken enchiladas from albuquerque moms blog

Originally published November 2018.

The opinions expressed in this post are those of the author. They do not necessarily reflect the official policy or position of ABQ Mom, its executive team, other contributors to the site, its sponsors or partners, or any organizations the aforementioned might be affiliated with.


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