Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole changed my life. Yes, a life-changing casserole! Over the years since I found The Honorable Manuel Lujan, Jr.’s recipe for enchilada casserole, my version has evolved to this one. I did have the opportunity, some years after I moved to New Mexico, to meet Mr. Lujan. He was astonished to hear how his recipe (really his wife Jean’s) had altered my future.

(Excerpted from Cheryl Alters Jamison’s article for TABLE Magazine, My Life in Five Dishes. Read her wonderful story…and, of course, try the recipes!)

Green Chile Chicken Enchilasa Casserole Recipe 

Serves 6-8


11-12 oz can or box of condensed cream of chicken soup
1 cup half-and-half or evaporated milk
Vegetable oil or canola oil for frying
1 dozen corn tortillas
2 cups shredded cooked chicken
1 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen, or more to taste
4 oz (1 cup) grated mild cheddar or Colby cheese
3 oz (3/4 cup) grated Monterey Jack cheese
¼-½ cup finely chopped onion


  1. Preheat the oven to 350 degrees. Grease a large shallow baking dish. Stir together the soup and half-and-half in a small bowl.
  2. Heat ½-1 inch of oil in a small skillet until the oil ripples. With tongs, dunk each tortilla in the oil long enough for it to go limp, a matter of seconds. Don’t let the tortilla turn crisp. Repeat with the remaining tortillas. Drain on paper towels. Slice tortillas in quarters.
  3. Make 2-3 layers of the tortilla pieces, chicken, chile, both cheeses, onion, and soup mixture. Leave enough soup mixture and cheese to top the casserole generously, covering all of the tortilla pieces.
  4. Bake for 25-30 minutes, until heated through and bubbly. Serve immediately.

Tip: The casserole can be assembled up to 8 hours ahead and refrigerated. Let it sit at room temperature for 15-30 minutes before baking.

Adapted from Tasting New Mexico, © 2012 Cheryl Alters Jamison and Bill Jamison

Recipe and Story by Cheryl Alters Jamison / Styling by Merrie O’Donnell and Keith Recker / Photography by Dave Bryce


Make all five recipes in Cheryl Alters Jamison’s Life in 5 Dishes at Home

Green Chile Chicken Enchilada Casserole

Wilted Lettuce Salad

Chile Rellenos

Morning Migas

Apple Pie

A footer photo with a grey and white marble background, three TABLE Magazines and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.


Choose your region

We respect your privacy.


Related Articles

Cheddar Cornbread

It's not a BBQ without cornbread...

Easy Italian Rice Salad

An Italian rice salad for a summer picnic.

Dance of the Dragons, A House of the Dragon Cocktail

It's time to fly with the dragons...