These Green Chile Chicken Enchiladas bring the comforting flavors of the Southwest straight to your table. Tender shredded rotisserie chicken is layered with creamy sauce, melted cheese, and roasted green chiles, all wrapped in soft corn tortillas and baked until bubbly and golden. It’s a cozy, flavor-packed dish that’s perfect for family dinners or meal prep nights.
Who Is This Recipe For?
This recipe is perfect for:
- Busy home cooks who want a quick and hearty dinner.
- Families craving a comforting, cheesy Mexican-inspired meal.
- Potluck lovers — this dish feeds a crowd and always impresses.
- Anyone who enjoys bold, creamy flavors with a touch of heat.
Why It’s Great
- 🧀 Extra cheesy and creamy: Thanks to Tres Quesos blend and creamy soups.
- 🕒 Fast prep with rotisserie chicken: Cuts cooking time in half.
- 🌶️ Southwestern flavor: Green chiles add just the right amount of spice.
- 🍽️ Family-friendly: Comforting, filling, and great for leftovers.
Ingredients
- 1 rotisserie chicken, shredded (skin removed)
- 2 large cans cream of chicken soup (or 4 small cans)
- 1 small can cream of mushroom soup (optional, for extra richness)
- 1 bag Tres Quesos cheese blend (medium or large)
- 3 bags finely chopped green chile (medium heat)
- 20 corn tortillas, softened in oil
- 1 tsp chicken bouillon
- Salt and garlic powder, to taste
- Water, as needed to thin the sauce
- Oil, for softening tortillas
Kitchen Equipment Needed
- Large skillet or saucepan (for preparing sauce)
- Mixing bowl
- 9×13-inch baking dish
- Tongs (for dipping tortillas)
- Wooden spoon or spatula
- Oven
Instructions
- Prepare the sauce:
In a large skillet, combine the cream of chicken soup, cream of mushroom soup (if using), green chiles, chicken bouillon, and season with salt and garlic powder. Add a splash of water until you reach your desired sauce consistency. Warm over medium heat. - Soften the tortillas:
Lightly fry each corn tortilla in a small amount of oil for a few seconds on each side until softened. Place on paper towels to drain excess oil. - Assemble the casserole:
In a greased baking dish, spread a thin layer of sauce. Add a layer of tortillas, followed by shredded chicken, sauce, and cheese. Repeat the layers until all ingredients are used, ending with a generous layer of cheese on top. - Bake:
Cover with foil and bake at 350°F (175°C) for 25–30 minutes, or until bubbly and hot. Remove foil and bake uncovered for an additional 5–10 minutes to brown the top. - Serve:
Let it cool slightly before cutting. Garnish with chopped cilantro or green onions if desired.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 325°F or microwave individual portions until heated through.
FAQ
Q: Can I use flour tortillas instead of corn?
Yes, but corn tortillas offer a more authentic flavor and texture.
Q: Can I make this dish ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Q: What can I use instead of green chile?
If you can’t find Hatch or New Mexico green chiles, use mild diced green peppers or canned green chile sauce.
Q: Can I make it spicier?
Add diced jalapeños or use hot green chiles for extra heat.
Conclusion
These Green Chile Chicken Enchiladas are the ultimate comfort food — creamy, cheesy, and full of Southwestern flavor. With the convenience of rotisserie chicken and pantry-friendly ingredients, this dish is both easy to make and irresistibly delicious. Perfect for weeknight dinners, gatherings, or freezer meals, this casserole-style enchilada recipe is sure to become a family favorite!
