My mom and I have always been close, like two rolled enchiladas on a combination plate. And thankfully through my teenage years, I never went through that rebellious stage of pushing her away. She was, and still is today, my best friend, and I attribute much of this to our quality time in the kitchen growing up. As babies, Mom would line us all up on the counter and put each one of us in charge of something so that we could prepare dinner together as a family. By the age of five, we could all make a dish entirely on our own, though Mom was always there to supervise.
Well, sometimes our dessert making process wasn’t as efficient, since we spent most of our time arguing over who was going to lick the bowl and beaters, but for everything else, kitchen time went off without a hitch. We were one well-oiled, dinner-making machine. And one of our specialties tops my list of favorites to this day—Green Chile Enchilada Casserole (now, that’s a mouthful)!
This recipe is deceptively simple. I hope you’ll try it because I think you’ll love it just as much as my family always has!
Don’t forget, I’d love to know what you think and please send photos if you try this recipe at home.
- 8 Anaheim green chiles
- 3 jalapeños
- 4 cloves of garlic
- 4 lbs. of chicken (breast and thighs)
- 1 pkg. white corn tortillas
- 2 16 oz. pkgs. of shredded Monterrey Jack cheese
- 1 bottle of olive oil
- 3 cans of cream of mushroom soup
- 1 can of broth
- 3 tbsps. of ground cumin
- 2 tbsps. of onion powder
- 1 large casserole dish (9 x 16)
- Large roll of foil
- Preheat oven on 400 degrees.
- Wash, roast, and peel green chiles, then put aside.
- Boil jalapeños for 5 minutes, dice, and put aside.
- Boil chicken, shred, and put aside.
- Take a frying pan, pour ¼ full of olive oil, and place on medium/high heat.
- Line counter next to frying pan with paper towels to absorb oil.
- Using a pair of tongs, take each tortilla and gently fry (about 10 seconds on each side, they should still be soft), and place on paper towels.
- Take a blender and liquefy cream of mushroom soup, broth, garlic, green chiles, cumin, and onion powder.
- Heat mixture in a pot on the stove and add diced jalapeños.
- Now, it’s time for layering: take the casserole dish and add two cups of the sauce to the bottom of the casserole dish, add as many tortillas to cover the bottom evenly, cover tortillas with a layer of cheese and chicken, and add more sauce on top of this, then repeat layering until you reach the top or run out of ingredients. The top layer should be covered with cheese.
- Lastly, take the casserole dish and cover the top with 2 layers of foil and bake for 15 mins.
- Take dish out and allow it to cool.
- Cut and serve in large squares.