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. This recipe is 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!
Tips for Making A Chicken Enchilada Casserole
The casserole can be assembled up to 8 hours ahead and refrigerated. When you’re making it, be wise and deliberate about your layering. Start with a layer of sauce on the bottom of the dish to prevent sticking. Then alternate layers of tortillas, chicken, cheese, and sauce. Use a mix of cheeses like cheddar, Monterey Jack, and Oaxaca for depth of flavor and gooey texture. Add some cheese between layers and on top for a bubbly finish.
Green Chile Chicken Enchilada Casserole Recipe
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees. Grease a large shallow baking dish. Stir together the soup and half-and-half in a small bowl.
- 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.
- 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.
- Bake for 25-30 minutes, until heated through and bubbly. Serve immediately.
Make all five recipes in Cheryl Alters Jamison’s Life in 5 Dishes at Home
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
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