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, popular 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 1 hour before serving time. The enchiladas are baked on a layer of sour cream and topped with shredded cheese.
- 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 minced onion
- 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 cheese (shredded, or Monterey Jack or cheddar)
Gather ingredients. Preheat oven to 450 F.
Spread 1 cup of the sour cream in the bottom of a 9-by-13-by-2-inch baking pan.
Combine the chicken, 1/2 cup of sour cream, mushrooms, green chile, 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.
Heat 2 tablespoons of 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.
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.
Repeat with the remaining 11 tortillas and the remaining chicken mixture. Place them in the pan, seam-side down.
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 cheese is melted and enchiladas are thoroughly heated.
How to Heat Corn Tortillas
Corn tortillas should always be warmed before filling, and there are a few ways to do that.
- 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 for 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.
- 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.