Green Chile Enchilada Casserole

My lord’s house recently entertained some of our favorite people. I decided to pull this recipe out, as I hadn’t made it since Feast of Dedication 2019, and casserole is perfect for feeding a large group in chilly weather. Some of our guests don’t eat meat, so I made both a chicken and salmon option. This was my first time using salmon, and it was divine!

This is a perfect recipe to make heading into the Sabbath. It can be eaten room temperature, but is best served hot before the sun goes down. The recipe below details how to make the chicken or salmon option. This casserole is easily stored and frozen for a quick warm-up meal during the week. The recipe below easily feeds a group of 10-12.


  • 2 prepared rotisserie chickens OR 1 skinless fillet of salmon

  • 1 – 24 oz jar salsa verde

  • 1 – 10 oz can green chile enchilada sauce

  • 2 – 4 oz cans of mild green chiles

  • 1/2 yellow onion, diced fine

  • 3 cloves of garlic, minced

  • 1/2 cup sour cream

  • 8 oz cream cheese

  • 1.5 packs of 5 lb bag of shredded Mexican cheese blend

  • 3 tablespoons Badia Sazon Complete

  • 1.5 tablespoons ground cumin (once mixture is made)

  • Salt to taste (I used Salt of the Earth)

  • 1 tablespoon garlic powder

  • 21 – 24 white corn tortillas

  • Oil or frying tortillas


  • Heat oil in large skillet over medium-high heat to prepare to fry the tortillas.
  • Once hot, fry tortillas on both sides to achieve a beautiful light golden brown. Fry approximately 30-45 seconds per side. Be sure to watch carefully. This step is the most time consuming, but the results are delicious! Set tortillas to drain off excess oil in a pan lined with paper towels.
  • If making the chicken version, completely shred chicken, discarding all bones and skin, and set aside.
  • If making the salmon version, clean salmon thoroughly. See here for a step-by-step detailing how to clean fish. Once clean, season fish with 1 teaspoon of salt, 1 tablespoon of Badia Sazon Complete, and 1 teaspoon of ground cumin PER side. Cook in 350 degree oven for ONLY 12 minutes covered, remove, allow to cool, flake into small pieces, and set aside. Make sure you oil the pan you bake the salmon in.
  • With your chicken/fish set aside, heat 1 tablespoon of oil in a large pot.
  • Add onion and minced garlic and cook for 2 mins.
  • Add chicken/fish into the pot and combine completely. If using chicken, make sure to add 2 tablespoons of Badia and 1 tablespoon of cumin. Remember we already did this when cooking the salmon, but not with the chicken since we bought that already prepared from the store.
  • Add can of green chiles, salsa verde, green chile enchilada sauce, and garlic powder into the mixture. Cook for 3-5 minutes and then turn heat to low-medium and allow a few minutes for temperature to drop in the pot.
  • Add sour cream and cream cheese and melt/combine completely.
  • Taste mixture and adjust seasonings if necessary. Once taste is perfect, get ready for assembly.
  • Oil a 9 x 13 pan and place a layer of previously fried tortillas on the bottom. Add a layer of the mixture to cover the tortillas and top with cheese.
  • Repeat step 11 until tortillas are gone. The final layer should be cheese.
  • Spray one side of foil with non-stick spray, and cover the pan. Place in a pre-heated 350 degree oven and bake for 20 minutes.
  • At 20 minutes, remove foil and turn oven to high broil. Watch very closely for the top to brown nicely. You don’t want your cheese to burn so please be watchful.
  • Once nicely browned, remove from oven, cut into serving sizes, and plate with your favorite toppings! Enjoy!

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