No that isn’t a typo, you really can prepare the most delicious enchiladas with just six ingredients! You’re going to need chicken breasts, cream of chicken soup, milk, shredded cheddar cheese, chili peppers, and corn tortillas.
It’s an easy recipe to prepare. Once you’ve cooked the chicken you just need to shred it, roast the chilies and assemble and bake the casserole. To save even more time and cut down on effort you can start off with a rotisserie chicken or with leftover cooked chicken.
New Mexico hatch green chilies are great for this recipe and you can use fresh or canned. They’re seasonal so you won’t be able to find them year-round. The canned ones also work though. Hatch chilies come in mild and spicy (so take your pick!) and adjust the amount used to control the spice factor further.
Why You’ll Love the Recipe:
This 6-ingredient enchilada casserole is so tasty. It takes a while to prepare but it’s well worth it for the wonderful fresh flavors it offers in every mouthful.
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How to Serve It:
Pair the casserole with a crisp salad. You can also add sliced avocado.
Can You Make It Ahead?
Yes, you can assemble it in advance and just bake it later if you want.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Swap the cheddar for pepper jack, monterey jack or a Mexican blend. If you’re more of a chicken thigh fan you can use thighs in place of breasts. The cooking time might be a little longer.
New Mexico Green Chile Chicken Enchiladas
Ingredients
- 3 chicken breasts
- ½ cup milk
- 3 cans cream of chicken soup
- 32 ounces shredded cheddar cheese
- 30 corn tortillas
- 6 New Mexico hatch green chilies mild or hot
Instructions
- Fill a pot with water and add the chicken.
- Simmer for 30 to 40 minutes or until no pink remains in the middle, then drain and shred with a pair of forks.
- Put it back in the pot.
- While the chicken cooks, line a baking sheet with foil and arrange the chilies on there.
- Broil them on high for 15 minutes on each side or until blackened.
- Put them in a bowl and cover it with foil. Leave them for 20 minutes.
- Peel the skin off them, discard the stems and seeds, and cut into short thin strips.
- Add the soup, milk and chilies to the pot with the chicken and cook for 20 minutes.
- Preheat the oven to 350°F.
- Line the bottom of a 9 x 13-inch baking pan with 3 rows of 3 tortillas and then add a layer of casserole filling and cheddar cheese.
- Add a layer of 2 rows of 3 tortillas and then the filling and cheese, and repeat once more.
- Bake for 30 minutes.
- Let it cool for 5 minutes and then serve, perhaps paired with chopped tomatoes and lettuce.
- Enjoy!
