Green Chile Tomatillo Chicken Enchilada Bake
In the Southwest, enchiladas are more than just a meal; they’re a celebration of roasted chiles, bold sauces, and family-style comfort. This Green Chile Tomatillo Chicken Enchilada Bake takes inspiration from classic New Mexico flavors, where smoky Hatch chiles and tangy tomatillos are staples of the table. The sauce builds from roasted vegetables blended smooth, creating a vibrant base that balances heat, brightness, and depth. Shredded chicken folded into this sauce brings hearty richness, while layers of corn tortillas and melted Monterey Jack cheese transform it into a bubbling baked dish that feels as rustic as it is comforting. Unlike rolled enchiladas, this pie-style bake makes for easier prep and serving, perfect for feeding a crowd or bringing to the Sunday dinner table. Every bite delivers smoky chile, tangy tomatillo, and creamy melted cheese wrapped around tender chicken, making this a dish that connects tradition with backyard barbecue spirit.
Layered Green Chile Chicken Enchilada Pie
6
20 minutes
50 minutes
547
American
Main Dish
The magic of this enchilada pie lies in how simple ingredients transform into something so layered and flavorful. The roasted green chiles bring their signature smoky depth, while the tomatillos add just the right amount of tang to keep things bright. Adding chopped chicken skin into the sauce might seem unconventional, but it melts into the base and enriches it with a deeper savory quality. Corn tortillas act as the foundation, soaking up the sauce without becoming soggy, while Monterey Jack or Chihuahua cheese ties everything together with its creamy melt. By baking it all in layers, you end up with a comforting casserole that slices beautifully and gives you a taste of each element in every bite. This is enchiladas in a form that is both familiar and unexpected, a perfect blend of comfort food and bold Southwestern character
Ingredients
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- 1 (28 ounce) can tomatillos, drained
- 3 Hatch or Anaheim green chiles, roasted, seeded, and diced
- ½ white onion, diced
- 4 garlic cloves, minced
- ½ bunch cilantro
- 1 teaspoon Revolution Barbecue SPG$
- 1 tablespoon neutral oil
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1 whole chicken, roasted or 1 rotisserie chicken
- 8 corn tortillas
- 2 cups Monterey Jack or Chihuahua cheese, shredded
Directions
- Prepare the Sauce: Heat neutral oil in a skillet and sauté the diced onion until translucent. Add the garlic and cook for 2 minutes more.
- Blend the Base: Transfer onion and garlic to a blender with drained tomatillos, cilantro, and SPG$ seasoning. Blend until smooth, then return to the skillet and stir in the roasted green chiles. Simmer gently until slightly thickened.
- Prepare the Chicken: Shred the roasted or rotisserie chicken into bite-sized pieces. Remove the skin, chop finely, and stir both meat and skin into the sauce until fully incorporated.
- Assemble the Layers: Slice 6 tortillas in half, leaving 2 whole. In a 9x13-inch baking dish, spread a thin layer of one-third of the chicken mixture. Top with one-third of the cheese. Line the edges of the dish with halved tortillas and place a whole tortilla in the center. Repeat the layers once more. Finish with the remaining chicken mixture and top with the rest of the cheese.
- Bake: Place in a 350°F oven and bake until the cheese is melted, golden, and bubbly, about 25 to 30 minutes.
- Serve: Let rest for 5 minutes before slicing and serving.
