Chicken Enchilada Casserole

Chicken enchilada casserole

The Spruce / Diana Chistruga

  • Total: 45 mins
  • Prep: 25 mins
  • Cook: 20 mins
  • Servings: 6 servings
  • Yields: 12 enchiladas

A casserole dish full of stuffed enchiladas smothered with a tangy chile sauce is a sure winner, whether served as a family meal or taken along to a party or potluck dinner.

The typical enchilada is a corn tortilla filled with meat, cheese, and a variety of other ingredients. Mexican enchiladas are usually assembled in a baking dish with a flavorful chile-seasoned sauce. Cheese is sprinkled over the sauce layer and then the casserole is baked until hot and bubbly.

This tasty chicken enchilada casserole recipe is made with diced, cooked chicken and a sour cream sauce with green chile, mushrooms, and seasonings. Start this casserole about an hour before serving time. The enchiladas are baked on a layer of sour cream and topped with shredded cheese.

Ingredients

  • 3 cups sour cream (divided)
  • 2 cups chicken (cooked, diced)
  • 2 (4-ounce) cans mushrooms (sliced, drained)
  • 1 can/4 ounces green chiles (drained)
  • 1/4 cup onion (minced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (or vegetable oil)
  • 12 corn tortillas
  • 8 ounces Mexican blend cheese (shredded, or Monterey Jack or cheddar)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 450 F.

    Ingredients for chicken enchilada casserole
    The Spruce / Diana Chistruga
  2. Spread 1 cup of the sour cream in ​the bottom of a 9-by-13-by-2-inch baking pan.

    Spread sour cream
    The Spruce / Diana Chistruga
  3. Combine the chicken, 1/2 cup of sour cream, mushrooms, green chiles, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally. Continue to cook until the mixture is hot.

    Combine chicken and sour cream
    The Spruce / Diana Chistruga
  4. Heat the oil in a skillet over medium heat. When the oil is hot, add a tortilla and cook for about 30 seconds. Flip and cook for another 30 seconds.

    Heat the oil
    The Spruce / Diana Chistruga
  5. Spread about 1/4 cup of the chicken mixture along the center of a tortilla; fold the sides over filling and place it seam-side down on the sour cream layer in the baking pan.

    Spread mixture in tortilla
    The Spruce / Diana Chistruga
  6. Repeat with the remaining 11 tortillas and the remaining chicken mixture. Line them up snugly in the pan.

    Repeat with the tortillas
    The Spruce / Diana Chistruga
  7. Once all tortillas are assembled, 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 the cheese is melted and enchiladas are thoroughly heated.

    Chicken enchilada casserole
    The Spruce / Diana Chistruga

How to Heat Corn Tortillas

Corn tortillas should always be warmed before filling. There are a few methods available:

  • With Oil: Heat a few tablespoons of olive oil in a skillet. When the oil is hot and shimmering, fry the tortilla for about 30 seconds. Flip and fry for 30 seconds longer.
  • In a Dry Skillet: Place a cast iron or stainless steel skillet over medium-high heat. When the skillet is hot, add the tortilla. Heat the tortilla for 15 to 20 seconds; flip and heat for another 15 to 30 seconds.
  • In the Microwave: Place four corn tortillas on a plate and cover with a dampened paper towel. Microwave until warm, checking every 30 seconds.
  • In the Oven: Wrap tortillas in foil (4 tortillas in each stack) and bake in a preheated 350 F oven for about 15 minutes, or until warm.

Recipe Variations

  • Replace the diced cooked chicken with diced cooked leftover turkey or ham.
  • Use 1 pound of sautéed fresh sliced mushrooms instead of canned.
  • For heat, add a minced jalapeno pepper to the sauce mixture or add a dash of cayenne pepper, to taste.