Heather Starkey

My mom has been making this dish since i can remember. I have changed it slightly to my taste. i use a little more of this and a little less that etc. Its slightly labor intensive but can have a major short cut by using grilled or baked chicken breast diced up and using prepared chicken stock which I have done before. However there is something about using the whole chicken, you just cant get as deep a flavor. Some folks don't like cilantro so I've omitted that before and it was fine, but I love it and even add some finely diced white onion to the top as well. There are a million ways to change up the recipe and I encourage everyone to do so. Basically you are making soup and using it for a casserole. Once in while I have some soup left over from the recipe and enjoy later with some tortilla chips and a sprinkling of cheese. Also topping any burrito with the mix is awesome. Have fun with this dish and make it yours!
Disfrute! (enjoy)
Heather Starkey
Santa Cruz Ca (formerly Las Cruces NM)

one chicken skin removed
water to cover
2 chicken boullion cubes
4 tbs flour or more
4 tbs cumin
3 or 4 tbs NM red chile powder
2 bay leaves
2tbs oregano
5 cloves garlic chopped
one large onion chopped
one pint green chile
large package of corn tortillas
a pound of cheese. (i use 3 kinds of mexi cheese) cojita, fresco, jack, colby mozzerella cheddar whatever u like
1/2 bunch of cilantro chopped


chop onion use half add tsp salt and pepper
saute in 2 tbs olive oil for 2 min
add half of garlic saute 1 min
add bay leaves and oregano
put in whole chicken (remove skin to control fat leave it if u like the flavor)
cover with water and boil until chicken is done 30 min to an hour(i wait untill the chicken is coming apart)
pull out chicken and let cool.
check soup for any bones that may have fallen off.
add boullion. In separate stock pot add 4 tbs oil and flour to make a roux then add remainder of onion and garlic half of the chopped cilantro, cumin and chile powder. pour in soup adding slowly and green chile stir untill combined. test for salt add if needed. (if u are using a salty cheese add less) and simmer.
preheat oven to 350
after chicken has cooled pull meat from bones chop or shred and add to soup. while simmering.
soup should be thick if it is really watery combine 2 tbs flour to 2tbs cold water stir into soup.. this should thicken it up.
remove from heat.
lightly grease large casserole dish add cover bottom with 1 to 2 ladles of soup mixture just to barely cover bottom of dish. add a layer of tortillas another layer of soup and a layer of cheese. then layer more tortillas soup cheese until pan is full.. top with a heavy dose of cheese completely cover top. bake in oven for 20 min or until cheese is bubbly. serve with chopped cilantro on top..
about 11 months ago · Report

Joslyn Brown
Hey sis, yours is relatively the same as mine. except when I shred the chicken, I mix in fresh green chile, a littel green chile sauce, ( if you cant make it but a can of Hatch green enchilada sauce, and then I even add a bit of cheese to the mixture, then layer it out and pour the sauce on top of each layer. If I feel like getting fancy I roll this mixture into rolled enchiladas, lay out in a 9x13, add some sour cream to the "soup" and make it a white green chile chicken enchiladas. But usually do it the casserole way and throw on a tiny bit of lettuce, fresh tomatoes and finely chopped onions....YUMMMMY. love ya btw.