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Creamy Green Enchilada Casserole With Vegetarian and Meat Options: An Illustrated Guide

I have a sizable tried-and-true cookie recipe file, but I am always eager to discover new ones. Who doesn't love cookies?

Green Enchilada Casserole

Green Enchilada Casserole

Green Enchilada Casserole

Years ago, when visiting New Mexico, I purchased a cookbook by author Lynn Nusom with 175 recipes celebrating food from the "Land of Enchantment." I have tried many of them. The pages are annotated with our impressions, as well as any adjustments made to the original recipes.

While the necessary ingredients are almost the same, I have made some additions and alterations in this particular recipe. For example, I eliminate the frying of the corn tortillas, use half and half in place of heavy cream, and bake it longer than the original recipe suggested to cook the onions thoroughly. Besides, I have added some meat when we wish to bump up the protein factor.

Yesterday, I made this green enchilada casserole and shared it with one of our neighbors. Here was her text response: "We loved it, Peggy. It has a great flavor and creamy texture. Thank you again for this delicious dish."

Cook Time

Prep timeCook timeReady inYields

10 min

1 hour

1 hour 10 min

6 servings


  • 12 corn tortillas, cut into 1-inch strips
  • 1/2 cup finely chopped yellow onion
  • 1 (10 3/4-ounce) can condensed cream of asparagus soup
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1/4 cup half and half
  • 1 (4-ounce) can chopped green chiles
  • 1/2 teaspoon salt
  • 1/2 teaspoon course ground black pepper
  • 1/2 teaspoon garlic salt
  • 1 3/4 cups grated cheese of your choice
  • 1 cup or more cooked chicken or meat of your choice (optional)
  • cooking spray (e.g., Pam)
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  1. In a bowl, empty the cans of soup and the chopped green chiles, stir in the salt, pepper, garlic salt, and mix well.
  2. Chop the onion finely.
  3. Cut the tortillas into strips.
  4. Spray an 8" x 12" pan well with a cooking spray like Pam.
  5. Spread a small amount of the soup mixture on the bottom of the pan.
  6. Layer some tortillas over it, forming the first of three layers.
  7. Alternate the tortillas with the chopped onion, grated cheese, dabs of the soup mixture, and the optional chicken.
  8. End with the top layer of tortillas, the majority of the soup mixture, and the final cheese distribution.
  9. Bake uncovered in a 350 degree Fahrenheit oven for 1 hour.
  10. Remove from the oven and let it rest for 10 minutes before serving.

Substitutions and Suggestions

The original recipe contained no meat, and that is the first way we had eaten it. It is a perfect meal for vegetarians who do allow dairy and cheese in their diets.

Speaking of cheese, I use about 1/2 cup more than the original recipe listed. My husband and I like cheese! In place of the grated longhorn cheese called for in the original recipe, I use a shredded cheddar jack cheese much to our satisfaction. Monterrey Jack or other types of cheeses would also be delicious.

For the recipe above, I used sliced and seasoned fully cooked chicken fajita thigh meat that I further chopped up to add to this casserole. In the past, I have used a 12.5 ounce can of premium chunk chicken breast from Costco. Shredded roasted chicken would also be tasty in this dish.

One time I used cream of chicken soup in place of one of the other soups, which was also tasty. It happened to be in our pantry, and it saved a trip to the grocery store.

A suggested accompaniment could be a cold corn and bean side dish or leafy green salad.

© 2020 Peggy Woods

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