Chicken Enchilada Casserole Recipe

enchilada casserole
Enchilada casserole with sauce and cheese. Brian Hagiwara/Getty Images
  • 45 mins
  • Prep: 25 mins,
  • Cook: 20 mins
  • Yield: 6 Servings
Ratings (4)

This tasty, popular chicken enchilada casserole recipe is made with sour cream, diced chicken, mushrooms, peppers, tortillas, cheese, and seasonings. Start this casserole about 1 hour before serving time. The enchiladas are baked on a layer of sour cream and topped shredded cheese.

What You'll Need

  • 3 cups sour cream
  • 2 cups diced chicken
  • 2 cans (4 ounces each) sliced mushrooms, drained
  • 1 can (4 ounces) green chile peppers, drained
  • 1/4 cup instant minced onion
  • 1 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • Vegetable oil
  • 12 corn tortillas
  • 8 ounces shredded Mexican cheese blend, Monterey Jack, or Cheddar cheese

How to Make It

  1. Spread 1 cup of the sour cream in ​the bottom of a 9-by-13-by-2-inch baking pan.
  2. Combine the chicken, 1/2 cup sour cream, mushrooms, green chile, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally, until hot.
  3. Preheat oven to 450 F.
  4. In a skillet over medium heat, in about 1/4 to 1/2-inch of vegetable oil, fry a tortilla for a few seconds on each side, or until softened, or follow package instructions for softening the tortillas in the microwave oven.
  1. Spread about 1/4 cup of the chicken mixture along center of tortilla; fold sides over filling and place it seam-side down on sour cream layer in baking pan.
  2. Repeat with remaining 11 tortillas and the remaining chicken mixture.
  3. Spread the remaining 1 1/2 cups of sour cream over the filled enchiladas and then sprinkle with cheese. Bake for 10 minutes, or until cheese is melted and enchiladas are thoroughly heated.

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