Teddy’s Bigger Burgers’ Owner and Chef Henry Telles’ Green Chili Chicken Enchilada Casserole Recipe



Teddy’s Bigger Burgers





My wife, Lisa, and I are originally from the West Texas town of El Paso, so we are pretty much a meat and potatoes family with a Southwestern twist. I’m a bit more adventurous than my wife so when I make something a bit more exotic, I try to keep it simple so she doesn’t go hungry. Our four-year-old son is having fun tasting and testing all kinds of foods. He doesn’t have to eat everything we make, but he does have to at least try it first before saying he doesn’t like it. When you’re at Teddy’s you have to order a burger! We use 100 percent ground chuck for our burgers, so whether you get something simple or complex, you’re going to get a great burger. If you want to try something different, we run a special Burger of the Month every month and always have lots of interesting flavor combinations. There is something for every palate and if you don’t feel like a burger, we also have grilled chicken, crispy chicken, veggie burgers, turkey burgers, fish and chips, mahi mahi, salads, etc. My personal favorite is our Green Chile Cheeseburger with tater tots.



Always start with a quality product. You can try and cover up a substandard product with a lot of fancy extras but if you start with quality, your dish will sing!



Green Chile Chicken Enchilada Casserole

This is something my mother-in-law Judy is “required” to make anytime she comes for a visit.


3 chicken breasts, cooked & shredded

2 cups roasted, peeled & chopped long green chile (preferably from Hatch, New Mexico)

1 can golden mushroom soup & 1 can cream of chicken soup

1 chopped onion

1 cup shredded cheddar and 1 cup pepperjack cheese

1/4 teaspoon salt, pepper & garlic powder

1/4 teaspoon chile powder

1 stick butter or margarine

1 pack corn tortillas


Combine chicken, soups, onion, green chile, salt, pepper and garlic powder in a saucepan and heat. Melt butter or margarine in another pan and put in tortillas to soften. Grease a 13″ x 9″ glass baking dish and layer bottom of dish with tortillas, soup mixture and cheese. Make 3 layers, ending with cheese.

Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake an additional 15-20 minutes until casserole begins to pull away from side of pan.

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