New Mexico Style Green Chile Chicken Enchilada
Auntie Sandra’s New Mexico Green Chile Chicken Enchilada Casserole
Some recipes just become part of the family, and this one absolutely has. This casserole, lovingly credited to Auntie Sandra, has been a long time favorite at family gatherings, special occasions, and those nights when everyone simply wants something warm, comforting, and undeniably delicious.
It has also become my husband’s birthday dinner request every single year, which honestly says everything you need to know. Out of all the meals he could choose, this is the one he asks for without hesitation.
With creamy layers, bold green chile, hearty meat, shredded chicken, and plenty of cheese, it is the kind of dish that brings people back for seconds before they have even finished their first plate. It is simple, comforting, and filled with the kind of flavor that keeps family traditions alive.
Featuring Chile Peeler Nation Freeze Dried Green Chile 🌶️
Ingredients:
- Chile Peeler Nation Freeze Dried Green Chile
- Water for rehydrating
- 1 to 2 pounds hamburger meat
- 2 to 3 cups shredded chicken
- 2 or more cans cream of mushroom soup
- Corn tortillas
- Shredded cheese (lots of it… Grandma would insist)
Instructions:
Step 1: Bring your chile back to life
Start by placing your Chile Peeler Nation Freeze Dried Green Chile in a bowl of water and let it rehydrate. In just a little time, you will have bold, flavorful green chile ready to bring that true New Mexico magic to your casserole.
Step 2: Cook the beef and green chile
Brown your hamburger meat in a skillet until fully cooked. Once the meat is browned and ready, add your rehydrated green chile and let it cook together so all that incredible flavor blends right in.
Step 3: Build the magic
Start by spreading a layer of cream of mushroom soup on the bottom of your baking dish.
Then layer like this:
- Corn tortillas
- Cream of mushroom
- Shredded chicken
- Beef and green chile mixture
- A thick, glorious layer of cheese
Then do it all again:
- Corn tortillas
- Cream of mushroom
- Shredded chicken
- Beef and green chile mixture
- Cheese
Repeat until your pan is full or your heart tells you to stop… whichever comes last.
Step 4: Bake
Bake at 350 degrees until hot, bubbly, and the cheese is melted into golden perfection. Your kitchen should smell so good at this point that people start wandering in asking, “How much longer?”
Step 5: Serve and enjoy
Let it cool just enough to slice… or dive in and embrace the delicious chaos.
Grandma’s Kitchen Tip:
There is no such thing as too much cheese, and the best casseroles are built with love, a little extra green chile, and family gathered close by.
Because the best New Mexico recipes are not just about feeding people… they are about bringing them together.