Green Enchilada Casserole
HTML Map
This post may contain affiliate links. See disclosure

Sunday, April 8, 2012

Green Enchilada Casserole


In New Mexico, chiles are abundant.  I do believe the state's motto is "Red or Green?".
  This is a question that is asked anytime you order enchiladas since everyone has their favorite sauce. 
 Red enchilada sauce is made from the dried chiles that have matured to the point they have turned red and green enchilada sauce is made from fresh chiles.

  You can even order your enchiladas "Christmas" meaning half red and half green for those that either can't decide or that just love both equally.



 When the green chiles are harvested, they are sold everywhere (even Walmart and Albertsons Grocery) and they are roasted on the spot.  Outside every location that sells green chiles, a huge roaster is set up.  It is a huge wire drum that roates and as the chiles toss around they pass by a flame strip that is burning on the bottom of the drum.  This roasts them and the skin turns black (just like roasted red peppers) and peels away from the meat of the chile.    And the smell is heavenly!!   The entire valley smells like roasted green chiles.    I so love  harvest time!

   When I lived in New Mexico I would buy a huge bag of the these chiles, have them roasted and  freeze them in small batches to use through out the year.   I love having fresh green chiles in the winter:)
There are probably thousands of Green Enchilada recipes but this is my all time favorite.   I love it not only because of the incredible taste but it is so easy (no rolling tortillas) and  it can be  prepared in advance and refrigerated or froze to heat up later.



Green Enchilada Casserole

Ingredients
  • Olive oil
  • 1/2 med onion (about 1/2 cup)
  • 1 garlic clove
  • 7-8 fresh green chiles, chopped (Or 2-7oz cans of Green Chile)
  • 2 cups cooked shredded chicken
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1/2 cup water
  • 1 dozen corn tortillas
  • 1/2 lb cheddar cheese or Monterrey jack cheese, shredded
  • Pico de Gallo
Instructions
1. Saute onion in a small amount of olive oil in a dutch oven or large pot until translucent .
2. Add garlic, stir and cook for about 1 minute. Add green chilies, soups and chicken and about 1/2 cup water.
3. Heat thoroughly and salt and pepper to taste.
4. Cut the tortillas into fourths and heat in batches in a skillet using a spray cooking oil such as Pam until just soft and heated
5. Spray a 9 X 13 inch casserole dish with Pam.
6. Spoon in sauce mixture to just barely cover bottom on pan. Layer with tortillas, sauce mixture, cheese and continue layering, ending with the remaining sauce mixture. Sprinkle with cheese.
7. Bake uncovered in a 350 oven until cheese is bubbly about 20 minutes.
Powered by Recipage











Other Mexican Dishes I know you will enjoy:























18 comments:

  1. this looks so good. I haven't made enchiladas with cream soup before. Sounds yummy! Thanks so much for linking up to the Sunday Bog Hop!

    ReplyDelete
  2. Yummylicious! I am so hungry right now. Thanks for sharing this amazing recipe :D

    ReplyDelete
  3. Thanks for the visit and kind words. Have a fabulous week.
    pam

    ReplyDelete
  4. I love green enchiladas, these look delicious!

    Mal @ The Chic Geek

    ReplyDelete
  5. These look wonderful! Thanks for your visit and nice comments! I'm following you back!

    ReplyDelete
  6. Stopped by from a blog hop to see what your enchilada bake was made with cause I made one the other week that i made up and had for the first time. This looks great. If you want to stop by and link up to a blog hop I am co hosting that is going on right now feel free. My moms name is Evelyn Btw. Nice name that you don't hear too often.

    ReplyDelete
  7. Yummy,thanks for joining us at Creative Mondays :)

    ReplyDelete
  8. This looks really good.

    Thanks for stopping by. I am following you back through linky.

    ReplyDelete
  9. It's so amazing how different all of the states are - being from Michigan - I never knew the difference between red and green enchilada sauce ....now I do.
    Stopping by from "Permanent Posies" blog hop.
    Thanks
    Angie

    ReplyDelete
  10. Oh I miss those roasting chiles I always see in Arizona...they smell so good! The casserole looks delish and I'm saving the recipe to try ! Thanks for sharing it!

    ReplyDelete
  11. Oh, this looks really great! I am so happy you shared this recipe!

    ReplyDelete
  12. Oh, I love green enchiladas! Yours look really yummy!

    Thanks for linking up to our Finished Friday post.

    ReplyDelete
  13. I love green chillies in my enchiladas! They have the perfect amount of heat. Your look fantastic. Thanks for sharing with us at Link It Up Thursday.

    ReplyDelete
  14. looks good!
    Thanks for sharing on Serenity Saturday xxx

    ReplyDelete
  15. This looks like a tasty recipe, and a simple to make weeknight meal! Thanks for sharing on Foodie Friends Friday!

    ReplyDelete
  16. Seriously, I could eat enchiladas in one form or another every day! Definitely a family favorite!

    ReplyDelete

Thank you so much for your sweet comments:)))