Southwestern US · Dinner

Green chile chicken enchilada bake

Name: Green chile chicken enchilada bake
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Southwestern US
Ingredients: 2 tablespoons neutral oil, divided; 1 small yellow onion, finely diced; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 2 cups low-sodium chicken stock, warmed; 2 cups roasted peeled chopped New Mexico green chile; 1 teaspoon dried Mexican oregano; 1/2 teaspoon ground cumin; 2 teaspoons kosher salt, divided; 3 cups cooked shredded chicken; 12 corn tortillas; 2 1/2 cups shredded Monterey Jack cheese; 1/2 cup chopped cilantro

Stacked New Mexico-style corn tortillas layered with roast chicken, a scratch Hatch green chile sauce, onion, and melted Monterey Jack.

About 1 hr 35 minTotal

About 1 hr 20 minActive

$$Cost

ModerateDifficulty

Makes 8 servings

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

2 tablespoons neutral oil, divided
1 small yellow onion, finely diced
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock, warmed
2 cups roasted peeled chopped New Mexico green chile
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
2 teaspoons kosher salt, divided
3 cups cooked shredded chicken
12 corn tortillas
2 1/2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro

Instructions

Heat 1 tablespoon oil in a saucepan. Cook half the onion until soft, add garlic for 30 seconds, then flour for 2 minutes. Whisk in stock; add green chile, oregano, cumin, and 1 teaspoon salt and simmer 15 minutes until saucy.
Heat oven to 375°F. Brush tortillas lightly with remaining oil and warm on sheets for 3 to 4 minutes until pliable. Mix chicken with remaining onion, 1/2 cup green chile sauce, remaining salt, and half the cilantro.
Spread a thin sauce layer in a . Build three layers of overlapping tortillas, chicken, sauce, and cheese, finishing with sauce and cheese. Keep enough sauce between every tortilla so edges do not dry.
Cover and bake 20 minutes, uncover and bake 10 minutes until bubbling. Rest 15 minutes so the stack sets; finish with remaining cilantro.

New MexicoNew Mexican and Southwestern cooking traditions

From the table

About this recipe

Stacked green chile enchilada casseroles adapt New Mexican chile-and-tortilla traditions to a family-size baking dish; the defining flavor comes from roasted green chile and enough sauce to soften layered corn tortillas without making them pasty.

New Mexican enchiladas are often stacked flat rather than rolled and commonly feature red or green chile. This bake uses the stacked tradition and New Mexico green chile; “Hatch” accurately describes chile grown in the Hatch Valley, so chile from elsewhere should be called New Mexico-type or Anaheim rather than relabeled. This Kwilt version follows the reviewed household adaptation: Use a casserole-scale stacked New Mexican structure with scratch green chile sauce, moderate cheese, and explicit Hatch provenance.

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