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 with shredded cheese.
- 3 cups sour cream
- 2 cups chicken (diced)
- 2 cans mushrooms (sliced, drained; 4 ounces each)
- 1 can/4 ounces green chiles (drained)
- 1/4 cup onion (instant minced)
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Vegetable oil
- 12 corn tortillas
- 8 ounces Mexican cheese blend (shredded or Monterey Jack or cheddar)
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 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.
Preheat oven to 450 F.
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.
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 remaining 11 tortillas and the remaining chicken mixture.
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.